Créé avec l’IA
Coconut Shrimp Curry
Ingrédients
4 Portions
- coconut oil1 tbsp
- shrimp, peeled and deveined1 lb
- onion, diced1 medium
- red bell pepper, sliced1 medium
- garlic, minced2 cloves
- curry paste1 tbsp
- coconut milk1 can
- fish sauce1 tbsp
- brown sugar1 tsp
- fresh cilantro for garnishto taste
- cooked rice for servingas needed
Instructions
- 1
Heat the coconut oil in a large skillet over medium heat.
- 2
Add the diced onion and sliced red bell pepper to the skillet and sauté until the onion is translucent and the pepper is tender, about 5 minutes.
- 3
Stir in the minced garlic and curry paste, cooking for another minute until fragrant.
- 4
Pour in the coconut milk and add the fish sauce and brown sugar, stirring to combine.
- 5
Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld.
- 6
Add the shrimp to the skillet, making sure they are submerged in the sauce. Cook for 3-4 minutes, or until the shrimp are pink and cooked through.
- 7
Taste the curry and adjust seasoning if necessary.
- 8
Serve the curry over cooked rice and garnish with fresh cilantro.
