Recipe browser

THAI COCONUT CURRY SHRIMPSeafood Entrees
Page 149
Recipe detail

THAI COCONUT CURRY SHRIMP

Lunch/Dinner
Prep
10 Mins
Cook
20 Mins
Serves
4
Macros per serving
Calories
280
Protein
23g
Carbs
8g
Fat
18g

Instructions

4 steps

  1. 1Heat coconut oil in a skillet over medium heat. Add garlic and cook for 1 minute.
  2. 2Stir in red curry paste and cook for another minute. Add coconut milk and bring to a simmer.
  3. 3Add bell peppers, broccoli, and shrimp to the skillet. Cook for 6–8 minutes, or until shrimp is pink and vegetables are tender.
  4. 4Stir in fish sauce and lime juice before serving. Serve with jasmine rice. 1 lb (450 grams) shrimp, peeled and deveined 1 tbsp (15 ml) coconut oil 2 garlic cloves, minced (6g) 1 tbsp (15 grams) red curry paste 1 can (400 ml) coconut milk 1 cup (150g) chopped bell peppers 1 cup (150g) broccoli florets 1 tbsp (15 ml) fish sauce 1/2 lime, juiced