Easy Thai Shrimp Curry



Ingredients:


1 lb uncooked shrimp (31–40 count), thawed and peeled


½ Tbsp olive oil


½ medium onion, chopped


3 cloves garlic, minced


3 heaped Tbsp Thai red curry paste


1 cup chicken broth


½ Tbsp fish sauce


1 (13.5 oz) can full‑fat coconut milk


½ red bell pepper, chopped


Juice of 1 lime


Salt & pepper, to taste


Generous handful fresh cilantro, chopped


Generous handful fresh basil, chopped or torn


Chopped scallions, for garnish


Directions:


Heat oil in a large pot over medium-high heat and sauté onion until softened (~5 min).


Add garlic and red curry paste; cook ~30 sec until fragrant.


Pour in chicken broth and fish sauce, bring to a gentle boil for a few minutes.


Stir in coconut milk, shrimp, red bell pepper, and lime juice; reduce heat and simmer ~5–7 min until shrimp are cooked through.


Season with salt and pepper.


Remove from heat and stir in cilantro, basil, and scallions.


Ladle over jasmine rice or rice noodles to serve.


Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Kcal: ~320 kcal per serving | Servings: 4

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