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Red Shrimp Coconut Curry
Ingredients
2 tablespoons
olive oil
1
onion
1 tablespoon
ginger
2
garlic cloves
½ teaspoon
salt
½ teaspoon
black pepper
2 tablespoons
red curry paste
1
red bell pepper
1 (14.5 ounce) can
coconut milk
1 pound
large shrimp
1 tablespoon
fresh lime juice
¼ cup
cilantro
Steamed white rice
for serving
Instructions
STEP 1
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.,
STEP 2
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.,
STEP 3
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.,
STEP 4
Remove from heat and stir in lime juice and cilantro before serving with steamed rice.
Nutrition Facts
(per serving)
Calories:
473 calories
Servings:
4 servings
Carbohydrates:
20 g
Fat:
30 g
Fiber:
2 g
Protein:
35 g
Sugar:
2 g
Meal Effort
Preparation:
14 minutes
Cook:
20 minutes
Total:
34 minutes