Ingredients
Scale
- 2 Tbsp olive oil or avocado oil
- 1 small red onion, thinly sliced (about 1 cup)
- 1 Tbsp finely grated ginger (use a microplane)
- 1 Tbsp minced garlic
- 1 (14 oz.) can coconut milk
- 2 Tbsp red curry paste
- 2 tsp honey
- 4 tsp fish sauce
- 1 Tbsp creamy peanut butter
- 1/3 cup water
- 1 small bell pepper (any color), sliced into thin strips
- 12 oz peeled and deveined jumbo shrimp, tails on or off (thawed if frozen)
- 1 Tbsp fresh lime juice
- Zest of 1 lime
- 1/4 cup finely chopped cilantro
- Kosher salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat and sauté sliced red onion until soft.
- Add ginger and garlic, cooking until fragrant.
- Pour in coconut milk, red curry paste, honey, fish sauce, peanut butter, and water; whisk until smooth and bring to a gentle simmer.
- Add sliced bell peppers and cover the skillet; cook until nearly tender.
- Pat shrimp dry and season with salt and pepper; add to the sauce and cook until opaque.
- Stir in lime juice, lime zest, and cilantro before serving.
Notes
Ensure all ingredients are prepared before starting to streamline cooking.
Adjust the sauce thickness by varying the water amount.
For a vegan option, use plant-based protein and soy sauce instead of fish sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 140