Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) vegetable oil
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 inch (2.5cm) piece of ginger, peeled and minced (approx. 1 tablespoon / 15g)
  • 2 tablespoons (30g) red curry paste
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1/2 cup (120ml) chicken broth or vegetable broth
  • 1 tablespoon (15ml) fish sauce (optional, can substitute with soy sauce or omit)
  • 1 tablespoon (15ml) brown sugar (or honey)
  • 1 lime, juiced
  • 1 red bell pepper, thinly sliced (approx. 1 cup / 150g)
  • 1 cup (100g) broccoli florets
  • 1/4 cup (15g) fresh cilantro, chopped, for garnish
  • Salt and pepper to taste

Instructions:

  1. Pat the shrimp dry with paper towels.
  2. Heat oil in the skillet. Add onion, garlic, and ginger and sauté until softened.
  3. Stir in red curry paste and cook for about 1 minute, until fragrant.
  4. Pour in coconut milk and broth. Add fish sauce (if using), brown sugar, and lime juice. Bring to a simmer.
  5. Add the bell pepper and broccoli to the curry and cook until tender-crisp.
  6. Add the shrimp to the curry. Cook until pink and opaque.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro. Serve hot.