Thai Shrimp Red Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Tbsp. olive oil or avocado oil

1 small red onion, thinly sliced, about 1 cup

1 Tbsp. finely grated ginger, use a microplane

1 Tbsp. minced garlic

1 (14 oz.) can coconut milk

2 Tbsp. red curry paste

2 tsp. honey

4 tsp. fish sauce

1 Tbsp. creamy peanut butter

1/3 cup water

1 small bell pepper (any color), sliced into thin strips

12 oz. peeled and deveined jumbo shrimp, tails on or off, thawed if frozen

1 Tbsp. fresh lime juice

Zest of 1 lime

1/4 cup finely chopped cilantro

Kosher salt and black pepper, to taste

Directions

Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.

Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer.

In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste.

Uncover the sauce, stir in the shrimp, and cook for about 3 minutes or until the shrimp just turn opaque, stirring often and/or flipping the shrimp. The sauce will also slightly reduce and thicken.

Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.

Nutrition

• Calories: 376
• Total Fat: 27.7 g
• Saturated Fat: 17.6 g
• Trans Fat: 0 g
• Cholesterol: 136.9 mg
• Sodium: 779.8 mg
• Total Carbohydrate: 14.7 g
• Dietary Fiber: 2.2 g
• Total Sugars: 6.7 g
• Protein: 21.4 g