Mareco Coconut Curry Shrimp
Simmer shrimp in a quick coconut curry sauce with vegetables until just cooked through.
Total
25 min
Prep
10 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 12 oz Shrimp, peeled and deveined
- 1 can (13.5 oz) Coconut milk (unsweetened)
- 2 tbsp Red curry paste
- 2 cloves Garlic
- 1 tbsp Fresh ginger
- 1 medium Bell pepper
- 1 medium Zucchini
- 1 tbsp Lime juice
- 1 tbsp Fish sauce (or soy sauce)
- 1 tbsp Vegetable oil
- 1 cup Cooked jasmine rice(optional)
- 2 tbsp Fresh cilantro(optional)
Instructions
- 1
Prep (10 minutes): Slice bell pepper and zucchini into thin bite-size pieces. Mince garlic and grate ginger.
- 2
Cook (15 minutes): Heat oil in a skillet over medium heat. Stir in curry paste and cook for 30–60 seconds until fragrant.
- 3
Add garlic and ginger and cook for 30 seconds. Pour in coconut milk and fish sauce; bring to a gentle simmer.
- 4
Add bell pepper and zucchini and simmer 6–8 minutes until just tender.
- 5
Add shrimp and simmer 3–5 minutes until shrimp are pink and just cooked through. Stir in lime juice and taste for seasoning.
- 6
Serve over rice and top with cilantro if using.
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 22 g |
| Fat | 34 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 980 mg |
Goes well with this
Thai dishes that round out the meal.
Thai Red Curry Noodles
Rice noodles bathed in a fragrant coconut milk and red curry broth.
Red Curry Vegetable Biryani
Spicy Thai red curry base mixed with long-grain rice and bamboo shoots.
Thai-Inspired Coconut Khichdi
A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.
