coconut red curry shrimp
The combination of the sweet coconut milk with the flavorful red curry paste imparts a great flavor to the shrimp. Serve shrimp over rice.
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prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon coconut oil
- 1 red bell pepper, thinly sliced
- 1/2 teaspoon lime zest
- 1/4 cup peanuts (roasted/salted), finely chopped
- 1 tablespoon packed brown sugar
- 1 can coconut milk
- 1/4 cup water
- 2 teaspoons Thai red curry paste
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- pink Himalayan salt
- lime wedges
- cilantro, chopped as a garnish
How To Make coconut red curry shrimp
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Step 1Heat coconut oil over medium heat and add red peppers. Cook until the peppers soften.
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Step 2To the pepper mixture, add peanuts, brown sugar, coconut milk, water, and curry paste. Mix well and bring to a gentle boil, stirring often until slightly thickened.
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Step 3Once the sauce has thickened slightly, stir in the shrimp and cook until pink and opaque, 2-3 minutes. Add lime juice and zest and season with salt.
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Step 4Serve shrimp over rice and garnish with lime wedges and cilantro (optional).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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