Name: Thai-Inspired Red Curry Shrimp
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Garlic, minced, or more to taste - 2 cloves; Minced fresh ginger root - 1 tablespoon; Onion, thinly sliced - 1 medium; Carrots, cut into 1/4-inch rounds - 2 large; Red bell pepper, diced - 1 medium; Unsweetened coconut milk - 1 (15 ounce) can; Soy sauce - 2 tablespoons; Thai red curry paste, or more to taste - 1 teaspoon; Uncooked medium shrimp, peeled and deveined - 1 pound

Ingredients for - Thai-Inspired Red Curry Shrimp

1. Vegetable oil 1 tablespoon

2. Garlic, minced, or more to taste 2 cloves

3. Minced fresh ginger root 1 tablespoon

4. Onion, thinly sliced 1 medium

5. Carrots, cut into 1/4-inch rounds 2 large

6. Red bell pepper, diced 1 medium

7. Unsweetened coconut milk 1 (15 ounce) can

8. Soy sauce 2 tablespoons

9. Thai red curry paste, or more to taste 1 teaspoon

10. Uncooked medium shrimp, peeled and deveined 1 pound

How to cook deliciously - Thai-Inspired Red Curry Shrimp

1 . Stage

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.

2 . Stage

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.