Prep 10 mins
Cook 12 mins
If you love curry then try this quick and easy dish, it takes only about 15 minutes to make, serve it over cooked rice. This recipe can easily be doubled.
- 1 1⁄2 lbs uncooked medium shrimp (peeled and deveined)
- 1 tablespoon minced fresh ginger
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1 tablespoon sesame oil
- 1⁄2-1 teaspoon dried chili pepper flakes (optional add in for more heat)
- 1 medium red bell pepper, seeded and chopped
- 1 -2 teaspoon Thai red curry paste (or to taste)
- 1 teaspoon curry powder (or to taste)
- 1 (15 ounce) can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- black pepper
- salt (optional)
- chopped green onion (optional)
- cooked rice
- In a bowl combine the peeled shrimp with ginger and garlic; toss to combine.
- Heat sesame oil in a large skillet (or wok) over medium-high heat.
- Add in shrimp and cook for 3-4 minutes or until pink, stirring occasionally (the shrimp will not be cooked through) remove to a plate and set aside.
- Add in the bell pepper, curry paste and curry powder (and chili flakes if using) to the skillet; cook for 2 minutes stirring occasionally.
- Stir in coconut milk, soy sauce and brown sugar; cook stirring for about 3 minutes or until the curry paste dissolves.
- Add in the partially cooked shrimp back into the skillet, season with black pepper and salt if desired and cook for 2 minutes.
- Serve over hot cooked rice.
- Sprinkle with chopped green onions if desired.
This is delicious! I had fat tiger prawns and I peeled them but left the heads on. I used green Thai curry (had no red) and Cape Malay masala instead of curry powder (much the same thing!) Once I had everything collected around me, the recipe was quick to make. The taste is great, and the sugar is a stroke of genius because it adds something ... I don't know what! Next time I'll probably use cornflour to thicken the sauce a little. After I took the photographs, I added a peeled, chopped and roasted yellow pepper as well -- looked very pretty! (I had roasted 4 coloured peppers earlier). Don't have green onions; used Italian parsley. Served with lemon slices, brown basmati rice, and a large salad. (And wine!!) Thanks for a keeper!