Thai Coconut Curry

Thai Coconut Curry

Based on a curry dish from a Thai diner, this coconut curry with shrimp will trick your dinner guests into thinking you worked long and hard to put it together.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
296 Calories

Recipe Instructions

Step 1
Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
Step 2
Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
Step 3
Serve curry over warm rice and garnish with remaining cilantro.

Ingredients

  • 1 pinch white sugar
  • 1 teaspoon soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon peanut oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped lemon grass
  • 2 tablespoons finely chopped fresh ginger
  • 1 cup light coconut milk
  • 1 pound medium shrimp, peeled and deveined, tails left on
  • 2 stalks green onion, thinly sliced
  • 1 teaspoon fish sauce
  • 1 teaspoon sweet red chili sauce, or to taste
  • 2 cups warm cooked rice
  • 0.25 cup diced red bell pepper
  • 0.25 cup chopped fresh cilantro, divided

Categories

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