Shrimp Coconut Curry with Lime

Ingredients

• 12 oz Shrimp, peeled and deveined
• 1 can (13.5 oz / 400 ml) Coconut milk
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated(optional)
• 1.5 tbsp Red curry paste
• 1 tbsp Fish sauce(optional)
• 2 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 0.5 tsp Chili flakes or sliced fresh chili(optional)
• 1 tsp Vegetable oil(optional)
• to taste Salt(optional)
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic, grate the ginger (if using), zest and juice the lime, and chop cilantro (if using). Pat shrimp dry.

2. 2

   Cook (12 minutes): Heat oil in a skillet over medium heat. Cook garlic (and ginger, if using) for 30–60 seconds until fragrant, then stir in red curry paste and chili flakes for 30 seconds.

3. 3

   Add coconut milk and fish sauce (if using). Bring to a gentle simmer and cook for 2 minutes to meld flavors.

4. 4

   Add shrimp and simmer until pink and just cooked through, 4–6 minutes (stir once halfway). Turn off heat and stir in lime juice and lime zest (if using).

5. 5

   Taste and adjust with salt and more chili or lime if desired. Serve immediately, topped with cilantro (if using).