Shrimp Thai Curry with Coconut Milk and Red Pepper
A generous Thai dish : shrimp scented with red curry paste, simmered in a silky coconut milk sauce, with crunchy red pepper strips and a bright squeeze of lime. Served over rice for a complete, fragrant and comforting dinner.
Dietary summary — not suitable for vegetarian, vegan
- Free fromGluten, Lactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
Ingredients
Preparation steps
Cook the rice according to the packet instructions.
Heat the oil in a frying pan over medium heat.
Add the onions and cook, stirring, until soft and slightly translucent.
Add the red pepper cut into strips, the ginger and the garlic, then cook about 1 minute to release the aromas.
Stir in the red curry paste and coat the vegetables well.
Add the shrimp and cook until they change colour.
Pour in the coconut milk, stir and simmer a few minutes.
Add the fish sauce, sugar and lime juice, then mix again.
Garnish with fresh coriander and serve the curry over the hot rice.