Thai Shrimp Curry with Coconut Jasmine Rice 🍤🥥🍚
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Thai Shrimp Curry
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red or green curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 cup chicken or vegetable broth
1 red bell pepper, sliced
1 cup snap peas or green beans
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
Juice of 1 lime
Fresh cilantro, for garnish
For the Coconut Jasmine Rice
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
Instructions
Cook the Coconut Jasmine Rice
Rinse Rice: Rinse jasmine rice under cold water until the water runs clear.
Combine Ingredients: In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil.
Simmer: Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Thai Shrimp Curry
Heat Oil: In a large pot or skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add Curry Paste: Stir in the curry paste and cook for 1-2 minutes to release its flavors.
Add Coconut Milk and Broth: Pour in the coconut milk and broth, stirring to combine. Bring to a simmer.
Add Vegetables: Stir in sliced bell pepper and snap peas. Simmer for about 5 minutes until the vegetables are tender.
Cook Shrimp: Add the shrimp to the pot and cook for an additional 3-4 minutes, or until they turn pink and opaque.
Season: Stir in fish sauce and lime juice, adjusting seasoning as needed.
Serve
Plate: Serve the Thai shrimp curry hot over coconut jasmine rice, garnished with fresh cilantro.
Tips and Variations
Adjust Spice: For more heat, add extra curry paste or sliced fresh chilies.
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!