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To make Minute Coconut Curry Shrimp, you will need: - 1 lb (450g) shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon olive oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 bell pepper, sliced (any color) - 1 cup snap peas - 1 tablespoon lime juice - Fresh cilantro for garnish - Salt to taste Having the right tools makes cooking easier. Here’s what you should gather: - Large skillet - Measuring spoons - Knife and cutting board - Spoon for stirring - Bowl for garnishing You can swap out some ingredients if needed. Here are some ideas: - Use chicken or tofu instead of shrimp for different protein. - Any type of milk can replace coconut milk, but taste will change. - For a spicier kick, add more red curry paste or fresh chili. - Replace snap peas with green beans or broccoli for variety. - Fresh lime juice can be swapped with lemon juice if you prefer. These substitutions help you adapt the recipe to what you have on hand. Enjoy cooking! 1. First, pour 1 tablespoon of olive oil into a large skillet. Heat it on medium. 2. Next, add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Sauté them for 1-2 minutes. You want them fragrant and not burnt. 3. Now, stir in 2 tablespoons of red curry paste. Cook for 1 more minute. This lets the flavors bloom. 4. Pour in 1 can of coconut milk. Stir well to mix with the curry paste. Let it simmer for 2-3 minutes. 5. Add 1 sliced bell pepper and 1 cup of snap peas. Cook for 2-3 minutes until they soften slightly. 6. Time for the star of the show! Add 1 pound of shrimp to the skillet. Cook them for about 4-5 minutes. They will turn pink and opaque. 7. Finally, stir in 1 tablespoon of lime juice and add salt to taste. - Sautéing ginger and garlic: 1-2 minutes - Cooking curry paste: 1 minute - Simmering coconut milk: 2-3 minutes - Cooking bell peppers and snap peas: 2-3 minutes - Cooking shrimp: 4-5 minutes Total cooking time is around 20 minutes. - Look for the shrimp to change color from gray to pink. - The bell pepper should be bright and slightly tender but not mushy. - When stirring, make sure the coconut milk and curry paste are well mixed. This creates a smooth sauce. This quick dish is perfect for any night of the week. Enjoy the bright colors and rich flavors! To get the best flavor from your Minute Coconut Curry Shrimp, focus on fresh ingredients. Use fresh ginger and garlic. They add a strong, bright taste. The red curry paste is key too. It brings warmth to your dish. Always sauté the ginger and garlic first. This helps release their oils and flavors. When you add the coconut milk, stir well. This ensures the flavors mix nicely. Let it simmer to deepen the taste. You can also add a splash of fish sauce for depth. Not everyone likes the same level of heat. To adjust spice levels, start with less red curry paste. You can always add more later. If your dish gets too spicy, add a little sugar. Sugar helps balance heat. You can also add more coconut milk to cool it down. Lime juice brightens the dish and helps with spice too. Always taste as you cook. This way, you can find the right balance for your palate. Cooking shrimp takes just a few minutes. Overcooking makes them tough. When you add shrimp to the skillet, watch for color changes. Cook until they turn pink and opaque, about 4-5 minutes. Stir gently to cook evenly. If you want a little crunch, add the shrimp last. This keeps them tender while the veggies cook. Always remove the skillet from heat as soon as they are done. This helps keep them juicy and flavorful. {{image_2}} You can easily swap shrimp for other proteins. Chicken works well here. Cut it into bite-sized pieces and cook it for a few extra minutes. Tofu is another great choice. Use firm tofu and cut it into cubes. Sauté it until golden brown before adding the coconut milk. Feel free to experiment with these options for a new twist on this dish. To make this recipe vegetarian or vegan, replace the shrimp with vegetables. Try using mushrooms or zucchini for a hearty bite. You can also add chickpeas for protein. Use the same cooking method. This way, you still enjoy that rich coconut curry flavor without the seafood. You can enhance the taste with fun add-ins. Consider adding spinach or kale for more greens. A splash of soy sauce gives a nice umami kick. Want some heat? Add sliced jalapeños or red pepper flakes. You can even toss in some nuts for crunch. Each of these ideas will bring new layers of flavor to your coconut curry shrimp. After you enjoy your Minute Coconut Curry Shrimp, store any leftovers in an airtight container. This keeps the flavors fresh and prevents spills. Refrigerate the container within two hours of cooking. The dish stays good for up to three days. Make sure to cool it down before sealing the container. This helps avoid condensation, which can make the shrimp soggy. Reheating is easy! You can use the stovetop or microwave. For stovetop reheating, place the curry in a skillet over low heat. Stir it gently until it's warm. This keeps the shrimp tender. If you use a microwave, transfer the curry to a microwave-safe bowl. Cover it loosely and heat in 30-second bursts, stirring between each burst. This way, it heats evenly. If you want to save your curry for later, freezing is a great option. First, let it cool completely. Then, scoop it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. You can freeze it for up to two months. To thaw, move the curry to the fridge overnight. If you're in a hurry, run the sealed bag under cold water. Once thawed, reheat it as mentioned earlier. Enjoy your tasty shrimp, even after storage! It takes about 20 minutes to make this dish. You spend 10 minutes prepping the ingredients. Cooking takes another 10 minutes. It’s quick and simple, perfect for busy nights. Yes, you can use frozen shrimp! Just make sure to thaw them first. You can run them under cold water for a few minutes. Once thawed, follow the recipe as usual. The shrimp will cook just as well. I love serving this dish with jasmine rice. The rice soaks up the tasty coconut sauce. You can also pair it with a green salad for a fresh touch. Naan bread goes well too, if you want something different. Enjoy experimenting with sides! In this post, we explored a simple recipe for Minute Coconut Curry Shrimp. You learned about key ingredients, tools, and how to swap items. I shared clear steps for cooking and tips to enhance flavor. We discussed variations, including proteins and vegan options. Lastly, I provided storage tips to keep your dish fresh. Experiment with this dish to find your favorites. Enjoy the fun of cooking!

Minute Coconut Curry Shrimp

Savor the flavors of this Minute Coconut Curry Shrimp recipe that brings a delicious tropical twist to your dinner table! With just a handful of ingredients, including shrimp, coconut milk, and vibrant vegetables, you can whip up a quick, mouthwatering meal in just 20 minutes. Perfect for busy weeknights or when you crave something special. Click through to explore this easy recipe and elevate your cooking tonight!
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Ingredients
  

1 lb (450g) shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 bell pepper, sliced (any color)

1 cup snap peas

1 tablespoon lime juice

Fresh cilantro for garnish

Salt to taste

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the minced ginger and garlic, sauté for about 1-2 minutes until fragrant.

    Stir in the red curry paste and cook for an additional minute to release its flavors.

      Pour in the coconut milk, stirring well to combine with the curry paste. Allow the mixture to simmer for 2-3 minutes.

        Add the sliced bell pepper and snap peas to the skillet, cooking for 2-3 minutes until they begin to soften.

          Add the shrimp to the skillet, cooking until they turn pink and opaque, about 4-5 minutes.

            Stir in the lime juice and season with salt to taste.

              Remove from heat and garnish with fresh cilantro before serving.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4