Thai Coconut Curry with Shrimp and Lime

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 cup fresh cilantro, chopped

• 1 tablespoon lime zest
• 1 cup green onions, sliced

1. 01
   Heat the vegetable oil in a large skillet over medium heat.
2. 02
   Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. 03
   Stir in the garlic and ginger, cooking for another minute until fragrant.
4. 04
   Add the red curry paste and cook for 1-2 minutes, stirring constantly.
5. 05
   Pour in the coconut milk and chicken broth, mixing well to combine.
6. 06
   Bring the mixture to a simmer, then add the shrimp and cook until they turn pink, about 3-4 minutes.
7. 07
   Stir in the fish sauce, brown sugar, red bell pepper, and snap peas.
8. 08
   Simmer for another 3-4 minutes, or until the vegetables are tender-crisp.
9. 09
   Remove from heat and stir in the lime juice and chopped cilantro.
10. 10
    Serve hot, garnished with lime zest and green onions.