Coconut Curry Shrimp

Serving: Serve this flavorful curry with steamed rice or warm naan bread to soak up the delicious coconut curry sauce.
Storage: Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat gently before serving.
Variations
Spicy Kick: Add red chili flakes or fresh chili to the sauce for extra heat.
Veggies: Add bell peppers, spinach, or baby tomatoes for added vegetables.
Coconut Milk Alternative: Use light coconut milk for a lighter version of the sauce.
FAQ
Q: Can I use frozen shrimp?
A: Yes, frozen shrimp work well! Just make sure to thaw them before cooking.

Q: Can I make this dish vegan?
A: Yes! Use tofu or tempeh instead of shrimp, and substitute vegetable broth for fish sauce if desired.

Enjoy your Coconut Curry Shrimp packed with flavor, perfect for any weeknight dinner or special occasion!