Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •2 cloves garlic, minced, or more to taste
- •1 tablespoon minced fresh ginger root
- •1 medium onion, thinly sliced
- •2 large carrots, cut into 1/4-inch rounds
- •1 medium red bell pepper, diced
- •1 (15 ounce) can unsweetened coconut milk
- •2 tablespoons soy sauce
- •1 teaspoon Thai red curry paste, or more to taste
- •1 pound uncooked medium shrimp, peeled and deveined
Instructions
- Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
- Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Nutritional Facts
Per 4 servings
- Calories: 371
- Carbohydrate: 12g
- Fat: 28g
- Fiber: 3g
- Protein: 23g
- Sugar: 4g
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