This flavorful Shrimp Curry Recipe is loaded with veggies in a creamy coconut sauce and served over Jasmine rice. It's the perfect 20 minute weeknight meal for the family!
1 ½teaspooncornstarch + 1 1/2 teaspoon water (optional- for thicker sauce)
1teaspoonfish sauce (optional)
Lime wedges
Cilantro chopped
Instructions
Season shrimp with salt, pepper, cayenne pepper, and lime juice. Let marinate for 10 minutes.
Over medium heat, drizzle oil in a large skillet. Cook onions for 3 minutes. Add bell peppers and cook another 2 minutes. Add sugar snap peas, garlic, ginger, and seasonings. Cook for about 30 seconds, then pour in the coconut milk and brown sugar.
Bring to a simmer then add shrimp. Bring back to a simmer and cook for about 5 minutes or until shrimp is pink and cooked through. Stir in fish sauce (optional)
For a thickened sauce, combine corn starch with water then add to pot. Continue to cook another minute until thick.
Serve over rice and garish with cilantro or thai basil.