Ingredients
Let’s gather everything you need to make this culinary masterpiece:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
If you’re missing an ingredient, don’t worry! You can substitute chicken for shrimp or use green curry paste instead of red. The key is to follow your senses, just like my abuela taught me.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and grated ginger, stirring for another minute until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
- Pour in the coconut milk, fish sauce, lime juice, and lime zest. Stir well and bring to a gentle simmer.
- Add the shrimp, bell pepper, and cherry tomatoes. Cook for 5-7 minutes or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste. If you like it spicier, add a pinch of red pepper flakes.
- Garnish with fresh cilantro before serving.
This curry is a reminder of my grandmother’s kitchen, where patience and love were the secret ingredients. Let each step guide you to a flavorful finale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International