Coconut Curry Shrimp

Ingredients

• •1 lb shrimp, peeled and deveined
• •1 can (14 oz) coconut milk
• •2 tbsp red curry paste
• •1 tbsp fish sauce
• •1 tbsp sugar
• •1 bell pepper, sliced
• •1 cup snap peas
• •3 cloves garlic, minced
• •1 onion, diced
• •2 tbsp vegetable oil
• •2 cups cooked jasmine rice
• •Cilantro for garnish (optional)
• •Lime wedges for serving (optional)

Instructions

1. 1

   Heat the vegetable oil in a large skillet over medium heat.

2. 2

   Add the diced onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Add the red curry paste and stir well, cooking for 2 minutes.

5. 5

   Pour in the coconut milk, fish sauce, and sugar. Mix until combined.

6. 6

   Add the shrimp, sliced bell pepper, and snap peas to the skillet. Simmer for about 5-7 minutes until the shrimp are cooked through and veggies are tender.

7. 7

   Serve the coconut curry shrimp over the cooked jasmine rice.

8. 8

   Garnish with cilantro and serve with lime wedges if desired.