Thai Coconut Shrimp Curry is a rich and aromatic dish that combines tender shrimp with creamy coconut milk and fragrant Thai spices. This curry is bursting with layers of flavor from ingredients like lemongrass, ginger, and lime leaves, creating a perfect balance of sweet, savory, and spicy notes. Quick to prepare, this comforting meal is ideal for weeknight dinners or entertaining guests.

Ingredients:

• 1 pound large shrimp, peeled and deveined
  
  

• 1 tablespoon vegetable oil
  
  

• 1 small onion, chopped
  
  

• 3 cloves garlic, minced
  
  

• 1 tablespoon fresh ginger, grated
  
  

• 1-2 tablespoons red curry paste
  
  

• 1 can (14 ounces) coconut milk
  
  

• 1 cup chicken or vegetable broth
  
  

• 1 tablespoon fish sauce
  
  

• 1 tablespoon brown sugar
  
  

• 1 red bell pepper, sliced
  
  

• 1 cup snap peas or green beans
  
  

• Juice of 1 lime
  
  

• Fresh basil or cilantro, chopped (for garnish)
  
  

• Cooked jasmine rice, for serving
  
  

Directions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and softened, about 3-4 minutes.
   
   

2. Stir in red curry paste and cook for 1 minute to release the flavors.
   
   

3. Pour in coconut milk and broth, stirring to combine. Bring to a simmer.
   
   

4. Add fish sauce and brown sugar, stirring well.
   
   

5. Add shrimp, bell pepper, and snap peas. Simmer for 5-7 minutes, until shrimp are cooked through and vegetables are tender-crisp.
   
   

6. Remove from heat and stir in lime juice.
   
   

7. Serve curry over jasmine rice and garnish with fresh basil or cilantro.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 420 kcal
  
  

• Total Fat: 28 g
  
  

• Saturated Fat: 20 g
  
  

• Cholesterol: 190 mg
  
  

• Sodium: 800 mg
  
  

• Total Carbohydrates: 20 g
  
  

• Dietary Fiber: 4 g
  
  

• Sugars: 10 g
  
  

• Protein: 30 g