Coconut curry shrimp is a creamy seafood dish made with coconut milk, red curry paste and tender shrimp simmered with vegetables. Serve over rice for a delicious meal.
Coconut curry shrimp is a creamy seafood dish made with coconut milk, red curry paste and tender shrimp simmered with vegetables. Serve over rice for a delicious meal.
Wash and slice the bell pepper, zucchini, mushrooms and bamboo shoots into thin, even pieces. Set them aside in a bowl.
In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add the red curry paste and stir for 1-2 minutes until fragrant.
Pour the can of coconut milk into the skillet and stir until the curry paste is fully blended. Bring the mixture to a gentle simmer.
Stir in the fish sauce and brown sugar, mixing thoroughly. Taste and adjust seasoning if needed.
Add the sliced bell pepper, zucchini, mushrooms and bamboo shoots to the skillet. Simmer for 5-7 minutes until the vegetables are tender but not mushy.
Add the peeled and deveined shrimp to the skillet. Stir gently and cook for 3-5 minutes or until the shrimp turns pink and opaque.
Turn off the heat and stir in the chopped fresh cilantro. Serve the curry over cooked rice with lime wedges on the side.
(see also: Veal’s leg with cranberry sauce and Salmon rolls recipe)
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Helpful Tools:
Large skillet, cutting board, sharp knife, wooden spoon
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