Coconut Curry Shrimp
A flavorful dish featuring succulent shrimp in a creamy coconut curry sauce, perfect for a quick and satisfying meal.
Equipment
- Wok or Large Skillet
- Measuring Spoons
- Cutting Board
- Knife
Ingredients
- 2 Tbsp Neutral Oil
- 1 lb. Large Peeled, Deveined Shrimp
- 2 cloves Garlic, minced
- 2 slices Ginger
- 1/2 to 1 can Thai Red Curry Paste
- 2 tsp Brown Sugar (or palm sugar)
- 1 medium Onion, cut into small wedges or large diced
- 1/2 cup Red Bell Pepper, thinly sliced
- 13.5 oz Full-Fat Coconut Milk
Instructions
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat.
- Add the shrimp and sear for about 30 seconds on one side until lightly golden. Stir-fry for another 30 seconds until 75% cooked. Remove shrimp from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil, garlic, and ginger. Fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the Thai red curry paste and fry for another minute to release the flavors.
- Stir in the brown sugar, onion, and red bell pepper. Fry for about 2 minutes until the vegetables start to soften.
- Pour in the coconut milk and bring to a gentle simmer over medium-high heat. Let it thicken slightly, about 2 minutes.
- Return the shrimp to the pan and simmer for an additional minute until fully cooked. Adjust salt to taste and garnish with cilantro if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.