Easy Thai Shrimp Curry

This Easy Thai Shrimp Curry is a flavorful and comforting dish that comes together quickly for a satisfying weeknight dinner. The combination of creamy coconut milk, spicy red curry paste, and tender shrimp creates a delightful harmony of flavors. Serve it over fragrant jasmine rice for a complete and satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons Thai red curry paste
• 1 can 13
• 5 oz coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snap peas
• 1 lime, juiced
• Fresh cilantro, chopped, for garnish
• Cooked jasmine rice, for serving

Instructions:

In a large skillet, heat the vegetable oil over medium heat

Add the onion and garlic, and cook until softened, about 3 minutes

Stir in the Thai red curry paste and cook for another minute

Add the coconut milk, chicken broth, fish sauce, and brown sugar

Bring to a simmer

Add the bell peppers and snap peas, and cook for 3-4 minutes until slightly softened

Add the shrimp and lime juice, and cook until the shrimp are pink and cooked through, about 3-4 minutes

Serve hot over jasmine rice, garnished with chopped cilantro