Thai Red Curry Shrimp with Jasmine Rice
Ingredients
For the Curry:
1 lb shrimp (peeled and deveined)
2 tablespoons vegetable oil
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2-3 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar (or coconut sugar)
Salt and pepper (to taste)
Fresh basil or cilantro (for garnish)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Salt (to taste)
Instructions
1. Cook the Rice
Rinse Rice: Rinse jasmine rice under cold water until the water runs clear.
Boil Water: In a pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt.
Simmer: Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
2. Prepare the Curry
Heat Oil: In a large skillet or wok, heat vegetable oil over medium heat.
Sauté Garlic and Ginger: Add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add Curry Paste: Stir in red curry paste and cook for 1-2 minutes until aromatic.
Add Coconut Milk: Pour in coconut milk, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
3. Cook the Shrimp
Add Shrimp: Gently add the shrimp to the skillet. Cook for about 3-5 minutes or until the shrimp are pink and opaque. Season with salt and pepper to taste.
4. Serve
Plate the Dish: Serve the Thai red curry shrimp over a bed of jasmine rice, garnished with fresh basil or cilantro.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add vegetables like bell peppers or snap peas for extra color and nutrition.
Enjoy your quick and fragrant Thai Red Curry Shrimp with Jasmine Rice! 🍤🥥