Quick Shrimp Curry with Coconut and Lime

A quick shrimp curry with bell pepper, snow peas and coconut milk, made in a single pan. Lime and fresh coriander add freshness to the mild curry.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g Raw shrimp, peeled
• 400 ml Coconut milk
• 1 pc Red bell pepper
• 100 g Snow peas
• 1 pc Onion
• 1 pc Garlic clove
• 10 g Ginger, fresh
• 1 tbsp Curry powder
• 1 tbsp Cooking oil
• 150 g Basmati rice
• 1 pc Lime
• 1 bunch Coriander, fresh
• Salt
• Pepper

Method

1. Cook the rice in a pot with a little salt according to the package instructions, then drain and keep covered and warm.
2. Peel the onion and dice finely. Peel the garlic and ginger and chop finely. Deseed the bell pepper and cut into strips. Trim the snow peas and halve them.
3. Heat the oil in a large pan and sweat the onion, garlic and ginger for 3 minutes until translucent.
4. Stir in the curry powder and toast briefly until fragrant. Add the bell pepper and snow peas and fry for 3 minutes.
5. Pour in the coconut milk, bring to a boil and simmer gently over medium heat for 5 minutes.
6. Pat the shrimp dry, add them to the curry and cook for 3 to 4 minutes until pink and cooked through. Season with salt and pepper.
7. Coarsely chop the coriander. Halve the lime, squeeze one half and stir the juice into the curry. Serve with the rice, sprinkle with coriander and place the other lime half on the side as a wedge.