Thai Coconut Curry with Shrimp and Lime

Name: Thai Coconut Curry with Shrimp and Lime
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 1 cup onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon ginger (grated); 2 tablespoons red curry paste; 1 can coconut milk; 1 cup chicken broth; 1 pound shrimp (peeled and deveined); 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 cup red bell pepper (sliced); 1 cup snap peas; 2 tablespoons lime juice (freshly squeezed); 1/4 cup fresh cilantro (chopped); 1 tablespoon lime zest; 1/4 cup green onions (sliced)

StandardAsianDinnerQuickEasyFamily-Friendly

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A fragrant and creamy Thai coconut curry with succulent shrimp, fresh lime, and vibrant spices, perfect for a delightful dinner.

Macronutrients per serving

grams

Protein

25.0g 40%

Fat

20.0g 32%

Carbs

18.0g 29%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

☀️ Vitamin A

30% DV

Essential for vision and immune health

🔺 Iron

15% DV

Important for blood production

🔺 Calcium

10% DV

Necessary for bone health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 tablespoon vegetable oil
1 cup onion finely chopped
2 cloves garlic minced
1 tablespoon ginger grated
2 tablespoons red curry paste
1 can coconut milk
1 cup chicken broth
1 pound shrimp peeled and deveined
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup red bell pepper sliced
1 cup snap peas
2 tablespoons lime juice freshly squeezed
1/4 cup fresh cilantro chopped

Garnish

1 tablespoon lime zest
1/4 cup green onions sliced

Instructions

1 Heat the vegetable oil in a large skillet over medium heat.
2 Add the chopped onion and sauté until translucent, about 3-4 minutes.
3 Stir in the garlic and ginger, cooking for another minute until fragrant.
4 Add the red curry paste and cook for 1-2 minutes, stirring constantly.
5 Pour in the coconut milk and chicken broth, mixing well to combine.
6 Bring the mixture to a simmer, then add the shrimp and cook until they turn pink, about 3-4 minutes.
7 Stir in the fish sauce, brown sugar, red bell pepper, and snap peas.
8 Simmer for another 3-4 minutes, or until the vegetables are tender-crisp.
9 Remove from heat and stir in the lime juice and chopped cilantro.
10 Serve hot, garnished with lime zest and green onions.