This Shrimp Curry is a super simple 15-minutes weeknight dinner recipe that tastes like you spent all day in the kitchen. A nutrient-dense bowl of bliss.
Course Fish, Main Course
Cuisine International, Thai
Keyword coconut shrimp curry
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
3TbspThai red curry paste
1red bell pepper
1lbsraw peeled shrimps
Ensure your shrimps are ready to cook (see notes in blog post above) and prepare your side dish.
Cut off the dark green part of the scallions and set aside, then cut the white and light green part into fine rings and finely chop the garlic and ginger and set aside.
Preheat a large pan over medium heat.
In the meantime, cut the zucchini and bell pepper into thin stripes.
Once the pan is hot, add a drizzle of oil, then add the sliced scallion and chopped ginger and garlic as well as the Thai curry paste and a litte sea salt to taste and stir-fry until fragrant.
Add coconut milk to the pan and stir until well-combined. Bring to a boil and once boiling add the sliced vegetables and submerge in the broth. Simmer for about 3-4 minutes or until it reaches your desired consitency.
Add the shrimp to the bubbling broth, submerge and cook for about 2 minutes only.
Serve in a bowl along with your side dish and sprinkle with slices of the dark green part of the scallions, cilantro leaves and sliced red chili.