Ingredients:

• 1 lb (450g) large shrimp (peeled and deveined)
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 tablespoon red curry paste
• 1 tablespoon ginger (grated)
• 2 cloves garlic (minced)
• 1 onion (finely chopped)
• 1 red bell pepper (sliced)
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• 1 tablespoon coconut oil or vegetable oil
• 1 cup jasmine rice (cooked)
• Fresh cilantro and lime wedges for garnish
• Salt and pepper to taste

Instructions:

1. Cook the aromatics: In a large pan, heat coconut oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant (about 2-3 minutes).
2. Add the curry flavors: Stir in the curry powder, red curry paste, and bell pepper. Cook for another 2-3 minutes.
3. Simmer the curry: Pour in the coconut milk, fish sauce, and lime juice. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
4. Cook the shrimp: Add the shrimp to the curry sauce and cook for 3-5 minutes until they are pink and cooked through.
5. Serve: Spoon the coconut shrimp curry over cooked jasmine rice and garnish with fresh cilantro and lime wedges.

Pros:

• Quick and easy: This dish comes together in under 30 minutes, making it great for weeknight dinners.
• Rich and creamy: The coconut milk gives the curry a rich, velvety texture while balancing the spice from the curry paste.
• Customizable heat: You can adjust the spice level by adding more or less curry paste depending on your preference.
• Impressive yet simple: Despite being easy to make, this curry looks and tastes like a dish you’d find in a restaurant.

Cons:

• Shrimp sensitivity: Not suitable for those with seafood allergies or dietary restrictions involving shellfish.
• High fat content: The coconut milk adds richness but also increases the calorie count.
• Potentially spicy: The red curry paste can add heat, which might be too much for those sensitive to spice.