This recipe is a must-try for lovers of Thai cuisine, in which yellow curry paste, coconut milk, fresh coriander and lime surround the juicy shrimp.
In this recipe, shrimp are cooked in a yellow curry and coconut milk sauce, which is the best when served with plain rice or naan bread.
Ingredients for 4 servings
- 2 tbsp. olive oil
- 1 onion
- 2 cloves of garlic
- 1 piece of ginger
- ½ tsp. salt
- ½ tsp. black pepper
- 2 tbsp. yellow curry paste
- 1 bell pepper
- 400 ml coconut milk
- 450 g shrimp
- 1 tbsp lime juice
- 15 g fresh cilantro
- 200 ml water
Preparation
Start with preparing the ingredients:
Clean the red onion and cut into thin slices.
Peel the ginger and grate until you obtain a tablespoon of grated ginger.
Clean the garlic and chop finely.
Core the bell pepper and cut into thin strips.
Clean and devein the shrimp.
Rinse the cilantro, drain, and roughly chop.
Heat the oil in a large frying pan over medium heat, then add the red onion and sauté for 8-10 minutes until softened.
Add the grated ginger and garlic and cook for 1 minute until the base becomes fragrant.
At this point, season with salt and pepper, then add the yellow curry paste. Mix thoroughly.
Add the sliced bell pepper and cook with the base for 3-4 minutes until the pepper is slightly softened.
Reduce the heat to low, then add the coconut milk and water to the base. Mix in order to blend the spices evenly.
While the curry sauce is bubbling, lightly season the shrimp with salt and pepper.
Add the shrimp to the sauce, stir, cover, and cook for 3-4 minutes until the shrimp is nice and pink.
Finally, remove the pan from the heat, stir in the lime juice and fresh cilantro.
Serve hot, with steamed rice or naan bread.