Red curry prawns this is nice with side rice
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- This red curry shrimp with coconut milk is inspired by Thai cuisine and is packed full of flavor. The lime, cilantro, and red curry paste give this shrimp curry a wonderful zing, while the coconut milk provides a delicious creaminess. The plump, tender shrimp are just an added bonus to the amazing curry! The ingredients might seem a little daunting at first, but they are all very easy to find. Don’t be afraid to try out new recipes
- 2 tablespoons olive oil
- ▢1 onion thinly sliced
- ▢1 tablespoon ginger minced
- ▢2 garlic cloves minced
- ▢½ teaspoon salt
- ▢½ teaspoon black pepper
- ▢2 tablespoons red curry paste
- ▢1 red bell pepper thinly sliced
- ▢1 (14.5 ounce) can coconut milk
- ▢1 pound large shrimp cleaned and deveined
- ▢1 tablespoon fresh lime juice
- ▢¼ cup cilantro chopped
- ▢Steamed white rice for serving
Instructions
- Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper
- Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
- While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.
- Remove from heat and stir in lime juice and cilantro before serving with steamed rice.
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