Coconut Curry Shrimp

Instructions

1. Prepare the shrimp
   Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside while preparing other ingredients.
2. Sauté aromatics
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
3. Create the curry base
   Add the red curry paste to the pan and stir continuously for 1-2 minutes to release its flavors and aromas. Then add the red bell pepper strips and cook for 2 minutes until slightly softened.
4. Build the sauce
   Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
5. Cook the shrimp
   Add the prepared shrimp to the simmering sauce. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook the shrimp as they can become tough.
6. Finish the dish
   Once the shrimp are cooked, remove the pan from heat. Stir in the fresh lime juice, adjusting to taste. Taste the sauce and adjust seasoning if needed with more fish sauce, sugar, or lime juice.
7. Garnish and serve
   Sprinkle the chopped cilantro and sliced green onions over the curry. Serve immediately over steamed jasmine rice or with warm naan bread for a delicious fusion meal.