Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 cup vegetable broth
- 2 cups mixed vegetables (bell peppers, snap peas, broccoli)
- 1 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp sugar
- Juice of 1 lime
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat the Coconut Milk: In a large pan, heat the coconut milk over medium heat. Let it simmer gently, allowing the natural oils to separate slightly.
- Incorporate Red Curry Paste: Stir in the red curry paste and cook for 2-3 minutes. This will release the flavors and aromas of the curry paste, creating a rich base for your curry.
- Add Vegetable Broth: Pour in the vegetable broth, stirring well to combine. Bring the mixture to a simmer.
- Cook Shrimp and Vegetables: Add the shrimp and mixed vegetables to the pan. Cook until the shrimp turns pink and the vegetables become tender, which should take about 5-7 minutes.
- Season the Curry: Stir in the fish sauce and sugar, mixing thoroughly. Remove the pan from heat and add the lime juice for a fresh, tangy finish.
- Serve: Spoon the curry over cooked rice and garnish with fresh cilantro. Enjoy your homemade Thai Coconut Shrimp Curry!
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g