Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 red bell pepper, diced
  • 1 tablespoon red curry paste
  • 4 cups chicken or vegetable broth
  • 1 can coconut milk
  • 1 pound large shrimp, peeled and deveined
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fish sauce (optional)
  • ¼ cup fresh cilantro, chopped
  • Lime wedges, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in garlic and ginger, cooking for an additional minute until fragrant.
  2. Incorporate diced bell pepper and red curry paste, stirring to combine. Cook for 2-3 minutes until the bell pepper softens.
  3. Pour in chicken or vegetable broth and coconut milk. Bring to a boil and reduce heat to simmer for 10 minutes.
  4. Add the shrimp, lemon juice, lime juice, salt, and pepper. Cook until shrimp are pink and opaque (about 3-5 minutes).
  5. Stir in fish sauce for added depth of flavor, if using.
  6. Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side.