Imagine a warm evening on a tropical island, the scent of the ocean mingling with the fragrant aroma of coconut milk and spices wafting through the air. This is the essence captured in a dish of Shrimp in Coconut Milk with Veggies and Red Curry. Inspired by the vibrant cuisine of Southeast Asia, this dish brings together the sweetness of coconut milk, the heat of red curry, and the fresh flavors of shrimp and vegetables. It’s a quick yet exotic meal that transports you to a paradise with every bite.
Key Considerations
- Shrimp Quality: Use fresh or high-quality frozen shrimp for the best flavor and texture.
- Curry Paste: Choose a good quality red curry paste for an authentic taste.
- Vegetables: Use a variety of colorful vegetables for both nutrition and visual appeal.
- Coconut Milk: Full-fat coconut milk provides a rich and creamy texture.
Tips and Tricks
- Prep Ingredients: Have all ingredients prepped and ready before you start cooking as the process moves quickly.
- Control Heat: Adjust the amount of curry paste to control the spice level.
- Avoid Overcooking Shrimp: Add shrimp towards the end of cooking to prevent them from becoming tough.
- Balance Flavors: Taste and adjust the seasoning before serving for a perfect balance of sweet, spicy, and salty.
Ingredients
- For the Dish:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz) full-fat coconut milk
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 2 tablespoons fish sauce (or soy sauce for a vegan option)
- 1 tablespoon lime juice
- Fresh basil or cilantro, chopped, for garnish
- Cooked jasmine rice or rice noodles, for serving
