Spicy Shrimp Curry with Coconut Mil
Ingredients:
1.5 cups shrimp
1 green bell pepper
1 red bell pepper
¾ onion, sliced
2 cloves garlic, chopped
2 teaspoons ginger
2 tablespoons curry powder
1 can coconut milk
2 tablespoons Thai red curry paste
1 tablespoon soy sauce
Vegetable or sunflower oil
1-3 red chilies
Cilantro (coriander)
Lime wedges
Directions:
Cook the shrimp: Heat a small amount of oil in a pan. Add the shrimp, season with a bit of soy sauce, and cook for 2-3 minutes or until they turn pink. Remove the shrimp from the pan and set aside.
Stir-fry the vegetables: In the same pan, add the onions and bell peppers. Cook over medium heat for 2-3 minutes until they start to soften. Remove from the pan and set aside.
Prepare the curry: Add more oil to the pan if needed, and sauté the garlic and ginger until aromatic. Mix in the curry paste and curry powder, cooking for about 1 minute. Pour in the coconut milk and add soy sauce. Stir and let the curry simmer on low to medium heat for 5-7 minutes, or until it thickens.
Combine: Return the shrimp, bell peppers, and onions to the pan. Stir well and let everything simmer together for a few more minutes. Garnish with chopped chilies, lime wedges, and cilantro. Serve with coconut rice, jasmine rice, egg-fried rice, or noodles.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings