Coconut Curry Shrimp with Vegetables

Coconut curry shrimp with vegetables is a delicious and flavorful dish that combines succulent shrimp, aromatic spices, creamy coconut milk, and a medley of fresh vegetables. It is a popular dish in many cuisines, including Thai, Indian, and Caribbean, and can be easily prepared at home with a few simple ingredients.

Ingredients:

Method:

  • 1 pound of raw shrimp, peeled and deveined
  • 1 tablespoon of coconut oil or vegetable oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of grated ginger
  • 1 red bell pepper, thinly sliced
  • 1 cup of sliced vegetables of your choice (such as carrots, snow peas, or broccoli)
  • 1 tablespoon of red curry paste
  • 1 can of coconut milk (13.5 ounces)
  • 1 tablespoon of fish sauce
  • 1 tablespoon of brown sugar
  • Salt and pepper to taste
  • Fresh cilantro for garnish

  1. Heat the coconut oil or vegetable oil in a large skillet or wok over medium-high heat.

  2. Add the diced onion and cook for 2-3 minutes until softened.

  3. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

  4. Add the sliced bell pepper and other vegetables of your choice, and stir-fry for 2-3 minutes until slightly tender.

  5. Add the red curry paste to the skillet and stir-fry for another minute to release its flavors.

  6. Add the raw shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.

  7. Stir in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.

  8. Taste and adjust the seasoning with salt and pepper according to your preference.

  9. Remove from heat and garnish with fresh cilantro.

  10. Serve hot over steamed rice or noodles for a complete meal.

  11. ENJOY!

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