The Kitchn: Make this 15-minute coconut curry shrimp for dinner tonight
Thai-inspired curries have recently become one of my weeknight staples. As long as I have a jar of store-bought curry paste in my fridge and a couple of cans of coconut milk in my pantry, I know I'm just minutes away from a satisfying dinner.
Although you can adapt these curries depending on which protein and veggies you have on hand, my current favorite is this creamy pot filled with plump shrimp, juicy bell peppers and crisp baby bok choy. It's full of spice and oh-so satisfying any night of the week -- no matter the season.
Curry that's better than takeout
For years, I only enjoyed Thai curries when I ordered them from my neighborhood takeout spot. After finally making one myself, I quickly realized how easy they can be -- especially because good Thai curry paste is easy to find in most grocery stores these days. Add a protein, some vegetables and coconut milk, and you have a dish that rivals your favorite takeout dish in next to no time.
Here, I've bumped up the flavor of store-bought curry paste with garlic and fresh ginger, and added a big burst of freshness with lime juice and cilantro, which offsets the richness of the coconut milk. There's lots of sauce here begging to be soaked up with rice, although it's equally as tasty if you just grab a spoon.
Coconut Curry Shrimp
Serves 4
1 tablespoon vegetable or coconut oil
1 large red bell pepper, stemmed, seeded, and cut into thin strips
...continued
