Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers (diced, any color)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 2 tbsp lime juice
- Salt & pepper to taste
- Cilantro (optional, for garnish)
Instructions
- Prepare all ingredients: Dice onion and bell peppers; mince garlic and ginger.
- In a large skillet over medium heat, add oil and sauté onion, garlic, and ginger until golden brown (about 2 minutes).
- Stir in curry paste and bell peppers; cook for another 2 minutes.
- Pour in coconut milk, stirring to combine; once bubbling slightly, add shrimp.
- Cook until shrimp are pink and opaque (about 3-5 minutes).
- Finish with lime juice, season with salt and pepper, and garnish with cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 180mg