Description
Indulge in a vibrant Easy Thai Shrimp Curry, featuring tender shrimp, creamy coconut milk, and fresh vegetables—perfect for a quick and delightful meal any day of the week.
Ingredients
Scale
- 1 lb medium or large shrimp, deveined and peeled
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red or green curry paste
- 1/4 cup fresh basil, chopped
- 2 tbsp freshly squeezed lime juice
- 1 cup bell peppers, chopped (any color)
- 1 cup snap peas
Instructions
- Chop bell peppers into bite-sized pieces and rinse shrimp under cold water.
- In a large skillet over medium heat, add a splash of coconut oil. Add curry paste and sauté for about two minutes until fragrant.
- Pour in the coconut milk and stir gently to combine with the curry paste. Let it simmer for about five minutes.
- Add chopped bell peppers and snap peas, cooking until tender yet crisp, about three minutes.
- Carefully add the shrimp to the skillet and cook until they turn pink, about three minutes.
- Squeeze fresh lime juice over the dish and sprinkle with chopped basil. Give it a gentle stir and serve over jasmine rice or rice noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: - Adjust the spice level by choosing mild or spicy curry paste. - Substitute shrimp with chicken or tofu if desired. - Store leftovers in an airtight container; reheat gently on the stove.