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Shrimp & Vegetables with Red Curry Sauce

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Ingredients (serves 4)

  • 1 can (13-14 ounces) coconut milk
  • 1-2 tablespoons Thai red curry paste
  • 2 teaspoons Asian fish sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, thinly sliced
  • 2 medium zucchini, diced
  • 1 tablespoon grated fresh ginger
  • 2 large garlic cloves, minced
  • 1 ½ pounds large shrimp, peeled and deveined
  • Salt and pepper, to taste
  • Hot cooked rice, for serving
  • Dry roasted peanuts, chopped, for garnish
  • Fresh cilantro, chopped, for garnish
  • Fresh lime wedges, for garnish

Directions

  1. Whisk the coconut milk, curry paste and fish sauce in a bowl until combined; set aside.
  2. Heat a wok or large skillet until very hot. Add the vegetable oil.
  3. Add onion and bell pepper and stir-fry 1 minute.
  4. Add zucchini and stir-fry 1-2 minutes.
  5. Add ginger and garlic and stir-fry until fragrant, about 30 seconds.
  6. Add coconut milk mixture and bring to a simmer.
  7. Stir in shrimp and simmer 2-3 minutes, until shrimp is just cooked through.
  8. Serve over rice and garnish with chopped peanuts, cilantro and lime wedges.
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shrimp and vegetables with red curry sauce
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