Thai Coconut Curry Shrimp is loaded with veggies and robed in a flavorful creamy coconut sauce. Get it on the table for the family in less than 30 minutes!
Season shrimp with salt, pepper, cayenne pepper, and lime juice. Let marinate for 10 minutes.
Drizzle oil in a large skillet and heat over medium. Add the onions and cook for 3 minutes. Add in the bell peppers and cook another 2 minutes. Add the sugar snap peas, garlic, ginger, and seasonings. Cook for about 30 seconds and then pour in the coconut milk and brown sugar.
Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.
If desired, stir in fish sauce and for a thickened sauce, add in the corn starch water mixture and cook another minute.
Serve curry over rice and garish with cilantro or thai basil.