Ingredients
Scale
- 1 lb large shrimp, deveined
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 1 cup bell peppers, chopped (mixed colors)
- 2 green onions, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Gather all ingredients; chop bell peppers and mince garlic and ginger.
- In a large skillet over medium heat, add olive oil. Sauté garlic and ginger until fragrant (about 1 minute).
- Add chopped bell peppers; cook until slightly soft (about 5 minutes), stirring occasionally.
- Pour in coconut milk and sprinkle curry powder; stir until well combined.
- Add shrimp to the skillet, ensuring they are coated in the sauce. Simmer until shrimp turns pink and opaque (about 3-5 minutes).
- Remove from heat; squeeze fresh lime juice over the dish and garnish with green onions.
- Serve immediately over rice or noodles.
Notes
- Customize by adding vegetables like snap peas or swapping shrimp with chicken or tofu.
- Use fresh herbs like cilantro for added freshness before serving.
- Ensure your pan is hot enough before adding shrimp to prevent sticking
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg