Thai Coconut Shrimp with Basmati Rice
Aromatic Thai Coconut Shrimp with Fragrant Basmati Rice
Ingredients:
1 lb large shrimp, peeled and deveined
2 cups basmati rice, rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
2 tablespoons coconut oil
1 red bell pepper, thinly sliced
1 yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 lime, juiced and zested
1 cup snap peas
1/2 cup fresh basil leaves, torn
1/4 cup fresh cilantro, chopped
2 green onions, sliced
1/4 cup unsalted roasted cashews, chopped
Salt and pepper to taste
Directions:
Cook basmati rice according to package instructions, substituting half of the water with coconut milk. Once cooked, fluff with a fork and set aside.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat.
Season shrimp with salt and pepper, then add to the hot skillet and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, add the remaining coconut oil. Add onions and cook for 2-3 minutes until softened.
Add bell pepper, garlic, and ginger. Sauté for another 2 minutes until fragrant.
Stir in the Thai red curry paste and cook for 1 minute, allowing the spices to bloom.
Pour in the remaining coconut milk and vegetable broth. Bring to a simmer.
Add fish sauce, brown sugar, and lime zest. Stir well and simmer for 5 minutes to allow the sauce to thicken slightly.
Add snap peas and cook for 2 minutes until bright green but still crisp.
Return the cooked shrimp to the skillet and stir to coat in the sauce. Cook for 1-2 minutes to reheat the shrimp.
Remove from heat and stir in lime juice, half the basil, and half the cilantro.
Serve the coconut shrimp over the coconut basmati rice.
Garnish with remaining herbs, green onions, and chopped cashews.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 410 kcal | Servings: 4 servings