Description
A rich and flavorful coconut curry with tender shrimp, perfect for a quick and easy weeknight meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp curry paste
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 cup fresh basil leaves
- 1 lime, juiced
Instructions
- Heat oil in a pan over medium heat. Add onion and garlic, cook until soft.
- Add curry paste and stir for 1 minute.
- Pour in coconut milk and bring to a simmer.
- Add shrimp, bell pepper, fish sauce, and sugar. Cook until shrimp turns pink.
- Stir in basil and lime juice. Serve hot with rice.
Notes
- Adjust curry paste quantity for preferred spice level.
- Use fresh shrimp for best texture.
- Substitute fish sauce with soy sauce if needed.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Keywords: shrimp curry, coconut curry, Thai food, easy dinner