Shrimp Curry
Shrimp Curry is an easy, flavorful weeknight dinner! Shrimp simmered in a creamy red curry coconut sauce. Delicious over rice!
Servings 4 Servings
Calories 382kcal
Ingredients
Ingredients:
- 1 tablespoon oil canola, vegetable or olive
- 2 serrano peppers diced (optional)
- 1 green bell pepper ribs removed, diced
- 1/2 yellow onion diced
- 14 ounces unsweetened coconut milk
- 2 tablespoons red curry paste
- 2 teaspoons fish sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt plus more to taste
- 1 pound 31-40 count shrimp peeled and deveined
- cooked rice
- cliantro for garnish if desired
Instructions
- Heat olive oil over medium heat. Cook onions, bell pepper and serrano peppers (if using) until softened, about 5 minutes.
- Add coconut milk, curry paste, sesame oil and ginger. Cook 5 minutes or until slightly thickened.
- Add shrimp. Cook 5 - 6 minutes or until the prawns turns pink. Serve over rice.
Notes
Nutrition information for estimation purposes only.
Nutrition
Calories: 382kcal | Carbohydrates: 9g | Protein: 26g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 678mg | Potassium: 652mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1320IU | Vitamin C: 30mg | Calcium: 107mg | Iron: 3mg