Coconut Curry Shrimp (30-Min Recipe!)

thewoksoflife.com

Natalie

Wife, mom, respiratory therapist and reluctant home cook who likes easy comfort foods the best!

2 tablespoons neutral oil

1 pound large peeled, deveined shrimp (2½5 size)

2 cloves garlic (minced)

2 slices ginger

½ to 1 can Thai red curry paste (to make the recipe milder, use ½ a can; 1 can = 4 ounces/115g)

2 teaspoons brown sugar (or palm sugar)

1 medium onion (cut into small wedges or large diced)

½ red bell pepper (thinly sliced)

13.5 ounces full-fat coconut milk (1 can)

cilantro (optional garnish)

salt (optional, to taste; not needed if using whole can of curry paste)

Directions at thewoksoflife.com

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