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
1
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.
2
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.
3
Remove from heat and stir in lime juice and cilantro before serving with steamed rice.
Notes
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