Description
Savor the rich flavors of this Easy Thai Shrimp Curry, featuring succulent shrimp, creamy coconut milk, and vibrant vegetables—all in under 30 minutes!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup fresh basil leaves, roughly chopped
- 2 tbsp freshly squeezed lime juice
- 1 cup bell peppers, diced (any color)
- 1 cup snap peas
Instructions
- Prep Your Ingredients: Chop the bell peppers into bite-sized pieces and roughly chop the fresh basil leaves.
- Heat Things Up: In a large skillet over medium heat, add 1 tbsp coconut oil. Once hot, stir in the red curry paste for about one minute until fragrant.
- Add Coconut Milk: Gradually pour in the coconut milk while stirring continuously to combine.
- Stir in Vegetables: Add the bell peppers and snap peas; let them simmer for about five minutes until they soften but retain some crunch.
- Cook Shrimp: Add the shrimp to the skillet and cook until pink and opaque—about three to four minutes.
- Finish with Lime and Basil: Remove from heat, squeeze lime juice over the dish, and toss in the basil leaves to combine flavors.
- Serve: Plate your curry over steamed rice or noodles and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 200mg
Keywords: Substitute shrimp with chicken or tofu for a different protein option. Adjust the spice level by modifying the amount of red curry paste used. Store leftovers in an airtight container in the refrigerator for up to three days.