Thai Coconut Curry Shrimp

Ingredients

• 200 g large shrimp, peeled and deveined
• 200 ml coconut milk
• 2 tablespoons red Thai curry paste
• 1 stalk lemongrass, finely sliced
• 3 leaves kaffir lime leaves
• 1 teaspoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon fresh cilantro, chopped(optional)
• to taste salt(optional)

Instructions

1. 1

   Heat the oil in a skillet over medium heat, add the sliced lemongrass and sauté for 1 minute until fragrant.

2. 2

   Stir in the red curry paste and cook 30 seconds, then pour in the coconut milk, bringing the mixture to a gentle simmer.

3. 3

   Add the kaffir lime leaves and fish sauce, simmer for 2 minutes to infuse the flavors.

4. 4

   Add the shrimp and cook 3–4 minutes, stirring occasionally, until the shrimp turn pink and opaque.

5. 5

   Finish with lime juice, season with salt if needed, and garnish with cilantro before serving.