Shrimp in Coconut Curry


Coconut Curry Shrimp
2 Tbsp. olive oil

½ Cup shallots

1 large bell pepper

2 medium carrots, peeled and shredded

2 tsp minced garlic

3 Tbsp. Thai curry paste

1 cup coconut milk

2 tsp sugar

1lb shrimp

3 Tbsp. basil

1 Tbsp. cilantro


¼ cup garlic

1 onion


  • In a large sauté pan, heat the oil on medium heat. Add shallots, bellpepper, carrots, and garlic. Stir fry until tender.
  • Add curry paste and cook, stirring for about a minute
  • Add sugar and coconut milk and bring to a boil. Simmer until slightly thickened, about 2 minutes. Add the shrimp, and stir until the shrimp turn pink and are cooked through, about 2 minutes. Remove from heat and stir in basil and cilantro.
  • Serve with white rice.












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