Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 tbsp olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 red bell pepper, thinly sliced
– 1 cup green beans (trimmed)
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 1/2 cup vegetable or chicken broth
– 1 tbsp soy sauce
– 1 tsp brown sugar
– Juice of 1 lime
– Fresh cilantro, chopped (for garnish)
– Steamed rice, for serving
Directions:
1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 2-3 minutes.
2. Stir in the red curry paste and cook for 1 minute until fragrant.
3. Add the bell pepper and green beans. Stir to coat with the curry paste, cooking for another 2-3 minutes.
4. Pour in the coconut milk and broth. Stir in soy sauce and brown sugar. Bring to a simmer and let cook for 5 minutes.
5. Add the shrimp to the skillet and cook for 4-5 minutes until the shrimp are pink and cooked through.
6. Squeeze in lime juice and stir. Adjust seasoning to taste.
7. Serve the curry hot over steamed rice and garnish with fresh cilantro.
Prep time: 10 min, Cooking time: 20 min, Servings: 4, Calories: ~310 kcal per serving
