This Coconut Curry Shrimp recipe is a flavorful and aromatic dish that combines succulent shrimp with creamy coconut milk and spicy red curry paste. It's a perfect balance of sweet, savory, and tangy flavors, making it a delightful meal for seafood lovers.
Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp coconut oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp ginger, grated. 2 tbsp red curry paste. 1 can 14 oz coconut milk. 1 cup chicken or vegetable broth. 1 tbsp fish sauce. 1 tbsp lime juice. 1 red bell pepper, sliced. 1 cup cherry tomatoes. Salt and pepper, to taste. Fresh cilantro, for garnish.
Instructions: Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Saut until fragrant, about 2 minutes. Stir in red curry paste and cook for another minute. Add coconut milk, broth, fish sauce, and lime juice. Bring to a simmer. Add shrimp, bell pepper, and cherry tomatoes. Cook until shrimp are pink and cooked through, about 5 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Serve hot over rice or noodles.
Prep Time: 15 minutes
Cook Time: 15 minutes
Faith Community Baptist Church
