Quick and Easy Skillet Curried Shrimp and Bell Pepper
photo by Zurie
- Ready In:
- 22mins
- Ingredients:
- 15
- Serves:
-
3-4
ingredients
- 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
directions
- 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.
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Reviews
-
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!