RecipeCastle

Thai Coconut Shrimp Curry

Ingredients

—Shrimp: 1 lb (peeled and deveined - provides a succulent, meaty texture.)
—Coconut milk: 1 can - adds creaminess and a subtle sweetness.
—Bell pepper: 1 (sliced - introduces a crunchy texture and vibrant color.)
—Onion: 1 (diced - offers a foundational aromatic flavor.)
—Garlic: 2 cloves (minced - infuses the curry with a pungent, savory note.)
—Ginger: 1-inch piece (minced - contributes a warm, spicy kick.)
—Curry powder: 1 tbsp - imparts a rich (complex flavor profile.)
—Cumin: 1 tsp - provides an earthy (warm undertone.)
—Coriander: 1 tsp - adds a citrusy (slightly sweet dimension.)
—Turmeric: 1/2 tsp - gives the curry its vibrant yellow color and a bitter (peppery taste.)
—Fish sauce: 2 tbsp - enhances the dish with umami and saltiness.
—Brown sugar: 1 tbsp - balances the spice with a hint of sweetness.
—Lime juice: from 1 lime - adds a zesty (fresh acidity.)
—Cilantro: for garnish - offers a burst of fresh (herbal brightness.)

1
Prepare the Ingredients: Begin by peeling and deveining the shrimp, slicing the bell pepper, dicing the onion, and mincing the garlic and ginger. Set these aside.
2
Sauté the Aromatics: Heat oil in a large skillet or wok over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and translucent.
3
Add Spices: Stir in the curry powder, cumin, coriander, and turmeric, cooking until the spices are well combined and aromatic.
4
Incorporate Bell Pepper: Add the sliced bell pepper to the skillet, sautéing until slightly softened.
5
Pour in Coconut Milk: Gently pour the coconut milk into the skillet, stirring to combine all the ingredients evenly.
6
Season the Curry: Add the fish sauce and brown sugar, adjusting the seasoning to taste. Simmer the mixture until it thickens slightly.
7
Cook the Shrimp: Add the shrimp to the curry, cooking just until they turn pink and are cooked through.
8
Final Touches: Squeeze in the lime juice and stir the curry. Remove from heat and garnish with fresh cilantro.