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Red Shrimp Coconut Curry Recipe

Name: Red Shrimp Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion (thinly sliced); 1 tablespoon minced ginger; 2 garlic cloves (minced); ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons prepared red curry paste; 1 red bell pepper (thinly sliced); 1 14.5 ounce can coconut milk; 1 pound large shrimp (cleaned and deveined); 1 tablespoon fresh lime juice; ¼ cup chopped fresh cilantro; Steamed white rice (for serving)

Feel Good Foodie

Thai-inspired red shrimp curry with coconut milk, red curry paste, fresh cilantro & lime. This shrimp curry is bright & bold - you won't want to stop eating it!

Ingredients

2 tablespoons olive oil

1 onion (thinly sliced)

1 tablespoon minced ginger

2 garlic cloves (minced)

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons prepared red curry paste

1 red bell pepper (thinly sliced)

1 14.5 ounce can coconut milk

1 pound large shrimp (cleaned and deveined)

1 tablespoon fresh lime juice

¼ cup chopped fresh cilantro

Steamed white rice (for serving)

Method

Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper

Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.

While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.

Remove from heat and stir in lime juice and cilantro before serving with steamed rice.

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