Stovetop, Pot (small), Frying pan, Knife
Cook rice according to package instructions.
Peel & chop the garlic.
Peel & small dice the onion.
Wash the pepper & remove the seeds. Thinly slice.
Wash the cilantro & roughly chop the leaves.
Heat a drizzle of oil in a pan over medium-high heat. Add onion & garlic. Sauté until fragrant, about 2 min.
Add peppers & stir. Add salt & curry paste. Sauté for 3 min.
Push the veggies to the sides of the pan, creating a space in the middle. Drizzle olive oil in the center & add shrimp. Season with salt & cook 4 min on each side, or until the shrimp is cooked through.
Stir in coconut milk & lime juice. Reduce the heat to simmer for 5 min, stirring occasionally. Sauce will thicken.
Garnish with cilantro & remove from heat.
Fluff the cooked rice with a fork.
Serve the creamy curry shrimp & veggies over a bed of fluffy rice. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Red Thai Curry Shrimp" contains 659 Energy, 31 g of Fat, 66 g of Carbohydrates, 24 g of Protein, 9 g of Fiber.