Thursday, June 1, 2023


                                                       Spicy Coconut Curry Shrimp:


  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon low-sodium soy sauce
  • Juice of 1 lime
  • Fresh cilantro for garnish (optional)


  • Heat olive oil in a large skillet or wok over medium heat.
  • Add the diced onion and minced garlic to the skillet and sauté for about 2 minutes until softened.
  • Add the sliced bell peppers and cook for another 2 minutes until slightly tender.
  • Push the vegetables to the side of the skillet and add the shrimp. Cook for about 2-3 minutes until they turn pink and opaque.
  • In a small bowl, whisk together coconut milk, red curry paste, soy sauce, and lime juice.
  • Pour the coconut curry mixture into the skillet and stir well to combine.
  • Simmer for about 5 minutes to allow the flavors to meld together.
  • Garnish with fresh cilantro before serving.
  • Note: Adjust the amount of red curry paste according to your preferred level of spiciness. Serve the spicy coconut curry shrimp over steamed brown rice or quinoa for a flavorful meal.

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