Red Coconut Curry with Shrimp


1 lb of shrimp, peeled and deveined

1 red onion, diced

1 red bell pepper, diced

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1 (14 oz) can of full-fat coconut milk

1 tablespoon red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped fresh cilantro


In a large skillet over medium heat, sauté onion and bell pepper in olive oil until tender.

Add garlic, ginger, cumin, coriander, turmeric, cardamom, and cloves. Sauté for 1 minute until fragrant.

Stir in coconut milk, curry paste, fish sauce, brown sugar, salt, and pepper. Bring to a simmer and cook for 5 minutes.

Add shrimp and cook for 3-5 minutes until shrimp are cooked through.

Stir in cilantro and serve with steamed rice.