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Shrimp & Vegetables with Red Curry Sauce

Print Recipe

Seafood

Shrimp & Vegetables with Red Curry Sauce

About the Recipe

Ingredients

serves 4

1 can (13-14 ounces) coconut milk
1-2 tablespoons Thai red curry paste
2 teaspoons Asian fish sauce
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
2 medium zucchini, diced
1 tablespoon grated fresh ginger
2 large garlic cloves, minced
1 ½ pounds large shrimp, peeled and deveined
Salt and pepper, to taste
Hot cooked rice, for serving
Dry roasted peanuts, chopped, for garnish
Fresh cilantro, chopped, for garnish
Fresh lime wedges, for garnish

Directions

Whisk the coconut milk, curry paste and fish sauce in a bowl until combined; set aside.
Heat a wok or large skillet until very hot. Add the vegetable oil.
Add onion and bell pepper and stir-fry 1 minute.
Add zucchini and stir-fry 1-2 minutes.
Add ginger and garlic and stir-fry until fragrant, about 30 seconds.
Add coconut milk mixture and bring to a simmer.
Stir in shrimp and simmer 2-3 minutes, until shrimp is just cooked through.
Serve over rice and garnish with chopped peanuts, cilantro and lime wedges.

Print Recipe