Thai Coconut Curry with Shrimp

Ingredients and Weight:

• 1 pound (453g) medium shrimp, peeled and deveined
• 1 tablespoon canola oil
• 1 1/2 cups (375ml) canned coconut milk, divided
• 1 tablespoon Thai red curry paste
• 1/2 onion (85g), chopped
• 2 cloves garlic (6g), pressed
• 1 tablespoon ginger (15g), grated
• 1 green bell pepper (150g), diced
• 1 red bell pepper (150g), diced
• 2 carrots (100g), sliced
• 1 cup (120g) sugar snap peas
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 lime (50g), cut into wedges, for garnish
• Cilantro leaves, for garnish

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Difficulty Level: 2 (Moderate)

Preparation Method Steps:

1. In a large saucepan, heat the canola oil over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.
2. Add the coconut milk to the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
3. Stir in the curry paste, onion, garlic, and ginger. Cook for an additional 5 minutes, or until the onion has softened.
4. Add the bell peppers, carrots, and sugar snap peas. Stir well to combine. Cook for 10 minutes, or until the vegetables have softened but still retain a slight crunch.
5. Season with salt and black pepper to taste.
6. Add the reserved shrimp to the pan and stir to combine. Cook for an additional 2 minutes, or until the shrimp are heated through.
7. Serve the curry immediately, garnished with lime wedges and cilantro leaves.

Nutritional Information:

• Calories: 350 per serving (1/2 cup)
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g

Dish Characteristics:

• Creamy and slightly spicy coconut milk base
• Tender and juicy shrimp
• Colorful and flavorful vegetables
• Fragrant with aromatic Thai spices
• Ideal for a satisfying and authentic Asian meal

User Comments:

• "This curry is absolutely delicious! The flavors are so well-balanced and the shrimp is cooked perfectly."
• "I love how easy this recipe is to make. It's perfect for a quick and flavorful weeknight meal."
• "The coconut milk gives the curry a creamy and rich texture that pairs perfectly with the spicy curry paste."
• "I added some pineapple to my curry for a sweet and tangy twist."
• "This curry is a crowd-pleaser! I've made it several times and everyone always raves about it."

Special Precautions and Tips:

• If you can't find red curry paste at your local supermarket, you can substitute green curry paste or yellow curry paste.
• Be careful not to overcook the shrimp, as they will become tough and chewy.
• If you prefer a spicier curry, add more curry paste to taste.
• Serve the curry over a bed of rice or your favorite noodles.