From craving to table
Instructions
- 1
Heat the vegetable oil in a large skillet over medium heat.
- 2
Add the diced onion and sauté for 3-4 minutes until translucent.
- 3
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- 4
Add the red curry paste to the skillet and cook for 1 minute, stirring constantly.
- 5
Pour in the coconut milk and bring to a gentle simmer.
- 6
Add the bell pepper and snap peas, cooking for 5-7 minutes until the vegetables are tender.
- 7
Stir in the shrimp, soy sauce, and lime juice, cooking for 4-5 minutes until the shrimp turn pink and opaque.
- 8
Season with salt to taste and remove from heat.
- 9
Serve hot, garnished with fresh cilantro over rice or noodles.