Description
A creamy, fragrant curry bursting with the flavors of coconut milk and red curry paste, perfect for a comforting meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tbsp vegetable oil
- Fresh basil leaves for garnish
- Cooked rice or noodles for serving
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the bell peppers and broccoli, and sauté for about 3-4 minutes until slightly tender.
- Stir in the red curry paste and cook for an additional minute.
- Pour in the coconut milk, fish sauce, and brown sugar; stir well to combine.
- Add the shrimp and cook until they turn pink and are cooked through, about 3-5 minutes.
- Serve the curry over cooked rice or noodles, and garnish with fresh basil leaves.
Notes
For a spicier curry, adjust the amount of curry paste to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg