A Thai-inspired creamy dish made with shrimp, coconut milk, peanut butter, and red curry paste, served with colorful bell peppers. This easy dinner is flavorful and satisfying, perfect for a quick meal.
1: Peel and devein shrimp, leaving tails on.
2: Place the shrimp in a bowl with 1 tablespoon of oil, garlic, kosher salt, and red chili flakes. Toss to coat and let marinate for 10 minutes.
3: Heat a 12-inch skillet over medium-high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes.
4: Transfer the peppers and onion to a bowl.
5: Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate.
6: Add the remaining tablespoon of oil and cook the remaining shrimp, then add to the other shrimp.
7: In another bowl or 4-cup measuring cup, mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar, and ground ginger and stir well.
8: Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture over them. Bring to a boil, then reduce to simmer and cook until reduced by half, about 5 minutes.
9: Add the shrimp to the skillet with the basil and cilantro and toss to coat.
10: Serve over rice or noodles.
