Thai Shrimp Curry with Coconut Jasmine Rice 🍛🍤🥥
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Thai Shrimp Curry
1 lb (450g) large shrimp, peeled and deveined
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 cup chicken or vegetable broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup snap peas or green beans
Fresh basil or cilantro, for garnish
Lime wedges, for serving
For the Coconut Jasmine Rice
1 cup jasmine rice
1 can (14 oz) coconut milk
1 cup water
Pinch of salt
Instructions
Prepare the Coconut Jasmine Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear.
Cook Rice: In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Cook the Thai Shrimp Curry
Heat Oil: In a large pot or skillet, heat the vegetable oil over medium heat.
Sauté Aromatics: Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add Curry Paste: Add the red curry paste and stir well to combine with the aromatics.
Add Liquids: Pour in the coconut milk and broth. Stir in fish sauce and brown sugar. Bring to a simmer.
Add Shrimp and Vegetables: Add the shrimp, sliced bell pepper, and snap peas. Cook for about 5-7 minutes until the shrimp are pink and cooked through.
Serve
Plate: Serve the Thai shrimp curry over the coconut jasmine rice.
Garnish: Top with fresh basil or cilantro and serve with lime wedges.
Tips and Variations
Adjust Spice Level: Modify the amount of curry paste to suit your heat preference.
Vegetable Options: Feel free to add other vegetables like zucchini or carrots.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Thai Shrimp Curry with Coconut Jasmine Rice!