15-Minute Coconut Curry Shrimp Stir Fry

🧂 Ingredients

• 1 teaspoon coconut oil
• 1/2 medium white onion

  sliced
• 1 medium carrot

  sliced
• 1/2 medium green pepper

  sliced
• 1 teaspoon ginger

  finely diced or grated
• Pinch of salt
• 1 clove garlic

  diced
• 180 g shrimp

  0.4 lb. prawns, peeled
• 1 teaspoon fish sauce
• 1 teaspoon mild curry powder
• 1/4 cup coconut milk
• Juice of 1/2 lime
• Fresh coriander/cilantro for garnish

  optional
• 2 teaspoons coconut oil
• 1.5 medium white onion

  sliced
• 3 medium carrots

  sliced
• 2 medium green peppers

  sliced
• 1 tablespoon ginger

  finely diced or grated
• 1/2 teaspoon salt
• 3 cloves garlic

  finely diced
• 700 g prawns

  1-1.5 lbs., peeled
• 1.5 tablespoon fish sauce
• 2.5 teaspoons mild curry powder
• 1 cup coconut milk
• Juice of 1 lime
• Fresh coriander/cilantro for garnish

  optional

Instructions

• 1 Heat coconut oil in a large frying pan or a wok over medium-high heat. Add the
  onion and cook for a minute, stirring a few times.
• 2 Add the carrots, peppers, and ginger and stir fry for 2-3 minutes (a little
  longer if cooking for 4).
• 3 Then add the prawns, garlic, fish sauce and curry powder. Stir through for 30
  seconds. Then add the coconut milk and a splash of water. Stir fry for a further
  2 minutes, then drizzle with lime juice and serve.
• 4 If cooking for 4, increase those 2 last minutes of cooking to 3-4 minutes.

Nutrition Info