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Per serving
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- 1
Mix the sauce
In a small bowl, whisk together the coconut milk, fish sauce, red curry paste, brown sugar, salt, and pepper. Set aside.
- 2
Cook the shrimp
Heat oil in a large skillet or wok over high heat. Add shrimp and stir-fry 2–3 minutes until pink. Remove shrimp and keep warm.
- 3
Cook the vegetables
Add the red pepper, julienned, and green onions, cut into 1½-inch pieces, to the same pan. Pour in the coconut milk mixture. Bring to a boil and cook, stirring, 3–4 minutes until vegetables are crisp-tender.
- 4
Finish and serve
Return shrimp to the pan, add cilantro, and heat through. Serve over jasmine rice with lime wedges.
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Coconut Curry Shrimp
Created by: 30MinuteMeals
Ingredients
- 13 2/3 oz coconut milk
- 1 tbsp fish sauce
- 1 tbsp red curry paste
- 1 tsp brown sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb shrimp
- 1 tbsp canola oil
- 1 sweet red pepper
- 8 green onions
- 1/4 cup cilantro
- jasmine rice
- lime wedges
Instructions
- Mix the sauceIn a small bowl, whisk together the coconut milk, fish sauce, red curry paste, brown sugar, salt, and pepper. Set aside.
- Cook the shrimpHeat oil in a large skillet or wok over high heat. Add shrimp and stir-fry 2–3 minutes until pink. Remove shrimp and keep warm.
- Cook the vegetablesAdd the red pepper, julienned, and green onions, cut into 1½-inch pieces, to the same pan. Pour in the coconut milk mixture. Bring to a boil and cook, stirring, 3–4 minutes until vegetables are crisp-tender.
- Finish and serveReturn shrimp to the pan, add cilantro, and heat through. Serve over jasmine rice with lime wedges.