Coconut Curry Shrimp

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Fresh basil and lime for garnish
• Jasmine rice for serving

Instructions

1. 1

   Heat a large skillet over medium heat. Add 1/4 cup coconut milk.

2. 2

   Stir in curry paste and cook 1 minute until fragrant.

3. 3

   Add garlic and ginger, cook 30 seconds.

4. 4

   Pour in remaining coconut milk, fish sauce, and brown sugar. Stir well.

5. 5

   Bring to a simmer. Add bell pepper and snap peas.

6. 6

   Cook 3-4 minutes until vegetables are tender-crisp.

7. 7

   Add shrimp and cook 4-5 minutes until pink and cooked through.

8. 8

   Serve over jasmine rice, garnished with basil and lime wedges.