Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 3 tablespoons Thai red curry paste
- 1 can 13.5 ounces full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar optional
- 1 pound shrimp peeled and deveined
- Juice of 1/2 lime
- 1/4 cup fresh Thai basil chopped
- Lime wedges for serving
- Cooked jasmine rice for serving
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add onion, bell pepper, garlic, and ginger to the skillet and sauté until soft. Stir in the curry paste and cook for 1 minute. Pour in coconut milk, add fish sauce, and bring to a simmer. Add brown sugar if using and simmer for 5 minutes.
- Add shrimp to the skillet and cook until they are pink and cooked through, about 5 minutes. Stir in lime juice and basil just before serving.
- Serve with lime wedges and cooked jasmine rice.
