Servings: 4 servings
Calories: 579kcal
Ingredients
- 2 tablespoon butter
- 1 red bell pepper, sliced
- ½ med onion, diced
- 3-4 cloves garlic, minced
- 3 tablespoon red thai curry paste
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- 2 (14 oz) cans unsweetened, full fat coconut milk
- 2-3 tablespoon tamari or soy sauce
- 1 tablespoon fish sauce
- 1 lb shrimp, peeled and deveined
- juice of 1 lime
- cilantro leaves, sesame seeds, sliced chilis optional, for garnish
Instructions
- Sauté the onion and red bell pepper in the butter over medium-high heat. Once those have softened, add the garlic, ginger, curry paste, and spices. Cook those for 2-3 minutes or until fragrant.
- Pour in the coconut milk, Tamari, and fish sauce. Whisk to combine and let the sauce simmer for about 10 minutes. After it simmers, taste for salt levels. If you want more salt, add some kosher salt or another splash of soy sauce.
- Gently add the shrimp to the coconut curry sauce. Continue to simmer until the shrimp are just cooked through. Finish the sauce with a healthy squeeze of lime.
- Serve over rice or noodles, garnish, and enjoy!
Nutrition
Serving: 1serving | Calories: 579kcal | Carbohydrates: 12g | Protein: 29g | Fat: 50g | Saturated Fat: 42g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 1065mg | Potassium: 889mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2882IU | Vitamin C: 43mg | Calcium: 144mg | Iron: 8mg
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