# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced
04 - 1 carrot, julienned
05 - 1 cup snap peas, trimmed
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Sauce & Spices
09 - 1 can (13.5 oz) full-fat coconut milk
10 - 2 tbsp red curry paste
11 - 1 tbsp fish sauce
12 - 1 tsp ground turmeric
13 - 1 tsp ground coriander
14 - ½ tsp chili flakes (optional)
15 - Salt to taste
16 - Black pepper to taste
17 - 2 tbsp vegetable oil
→ Garnish
18 - Fresh cilantro, chopped
19 - Lime wedges
# Directions:
01 - Heat vegetable oil in a large skillet or wok over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and translucent.
02 - Stir in red curry paste, ground turmeric, ground coriander, and chili flakes (if using). Cook for 1 minute, stirring constantly, to release their aromas.
03 - Add sliced bell pepper, zucchini, julienned carrot, and trimmed snap peas to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften.
04 - Pour in the coconut milk and fish sauce. Stir to combine, bring to a gentle simmer, and cook for 5 minutes.
05 - Add the peeled and deveined shrimp to the skillet. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and are just cooked through. Season with salt and black pepper to taste.
06 - Remove from heat. Garnish with fresh chopped cilantro and serve immediately with lime wedges.
