Description
A delightful blend of shrimp, coconut milk, and vibrant spices that creates a dish full of flavor and memories.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 shallot, diced
- 1 bell pepper, chopped
- 1 cup snap peas
- 1 tablespoon coconut oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1 cup vegetable or chicken broth
Instructions
- Prep the shrimp and vegetables: Rinse shrimp under cold water, pat dry, and season with salt and pepper. Chop vegetables into bite-sized pieces.
- Heat the pan: In a large skillet or saucepan, add coconut oil over medium-high heat until shimmering.
- Sauté the aromatics: Add garlic, ginger, and shallots, cooking until fragrant, about 2 minutes.
- Add the vegetables: Toss in bell peppers and snap peas, sauté for 3-4 minutes until softened.
- Pour in the coconut milk: Stir to combine and scrape any bits from the bottom of the pan.
- Season it up: Sprinkle in curry powder, cumin, turmeric, and cayenne; stir and let simmer for 5 minutes.
- Cook the shrimp: Add shrimp to the pan, cook for 3-5 minutes until pink and opaque.
- Finish with lime juice and cilantro before serving.
Notes
Serve over jasmine rice or with naan. Adjust spice levels to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 160mg
Keywords: curry, shrimp, coconut, Thai cuisine, comfort food, family recipe