Thai 25 min

Thai Coconut Shrimp Curry

Name: Thai Coconut Shrimp Curry
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 2 cans (14 oz each) coconut milk; 2 tablespoons red Thai curry paste; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 red bell pepper, thinly sliced; 1 cup snap peas; 3 kaffir lime leaves, torn; 1 stalk lemongrass, bruised; 1 tablespoon neutral oil; Juice of 1 lime; Fresh Thai basil leaves; Steamed jasmine rice for serving

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Ingredientsfor 2

440

Cal

38g

Protein

16g

Carbs

28g

Fat

11.5 lbs large shrimp, peeled and deveined
22 cans (14 oz each) coconut milk
32 tablespoons red Thai curry paste
41 tablespoon fish sauce
51 tablespoon soy sauce
61 teaspoon sugar
71 red bell pepper, thinly sliced
81 cup snap peas
93 kaffir lime leaves, torn
101 stalk lemongrass, bruised
111 tablespoon neutral oil
12Juice of 1 lime
13Fresh Thai basil leaves
14Steamed jasmine rice for serving

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Instructions

1
Heat oil in a large skillet or wok over medium-high heat. Add curry paste and stir-fry for 1–2 minutes until fragrant and the paste has darkened slightly — this blooms the spices.
2
Pour in one can of coconut milk. Add fish sauce, soy sauce, sugar, lemongrass, and kaffir lime leaves. Bring to a simmer and cook for 5 minutes. Add bell pepper and snap peas and cook 3 more minutes until just tender but still bright and crisp.
3
Add shrimp and pour in the second can of coconut milk. Stir gently and cook for 3–4 minutes until shrimp are pink and curled. Remove lemongrass and lime leaves. Stir in lime juice and adjust seasoning. Garnish generously with fresh Thai basil leaves. Serve over jasmine rice.