Coconut Curry Shrimp with Sweet Peppers

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 medium sweet peppers, sliced (red and yellow)
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 pound large shrimp, peeled and deveined
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Juice of 1 lime
• Cooked jasmine rice, for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute until fragrant.
4. 4 Add sliced sweet peppers and cook for 5 minutes until they begin to soften.
5. 5 Mix in curry powder and turmeric, stirring to coat vegetables.
6. 6 Pour in coconut milk, stirring to combine. Bring to a gentle simmer.
7. 7 Add shrimp to the skillet, stirring to coat with sauce. Cook until shrimp are pink and opaque, about 5 minutes.
8. 8 Season with salt to taste and stir in lime juice.
9. 9 Garnish with fresh cilantro before serving.
10. 10 Serve over cooked jasmine rice.

Equipment

• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add diced potatoes or chickpeas for extra heartiness.
• For a vegan version, substitute shrimp with tofu or additional vegetables.

Substitutions

• Use vegetable broth to replace some coconut milk for a lighter sauce.
• If fresh cilantro isn't available, use fresh parsley instead.

Pairings

• Serve with a crisp white wine or a refreshing mango lassi.
• A simple green salad dressed with lemon vinaigrette.

Nutrition

Tips

• For a spicier kick, add a dash of cayenne pepper or diced chilies to the curry sauce.
• Ensure shrimp are not overcooked to keep them tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Pair with a side of garlic naan or warm pita bread.
• A cooling cucumber yogurt sauce complements the curry beautifully.

FAQ