Coconut Shrimp Curry with Basmati Rice 🥥🍤
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Coconut Shrimp Curry
1 lb (450g) shrimp, peeled and deveined
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 bell pepper, sliced
2 cups spinach or kale, chopped
2 tablespoons vegetable oil
Salt and pepper, to taste
Fresh cilantro, for garnish
For the Basmati Rice
1 cup basmati rice
2 cups water
1 teaspoon salt
Instructions
Cook the Basmati Rice
Boil Water: In a medium pot, bring water and salt to a boil.
Cook Rice: Add basmati rice, reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
Prepare the Coconut Shrimp Curry
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Sauté Aromatics: Add chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent.
Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes until fragrant.
Add Coconut Milk: Pour in the coconut milk and bring to a gentle simmer. Add fish sauce (if using), lime juice, and season with salt and pepper.
Add Vegetables: Stir in the sliced bell pepper and chopped spinach (or kale). Cook for about 5 minutes until the vegetables are tender.
Cook Shrimp: Add the shrimp to the skillet and cook for another 3-5 minutes, or until the shrimp are pink and cooked through.
Serve
Plate: Serve the coconut shrimp curry over a bed of basmati rice, garnished with fresh cilantro.
Tips and Variations
Add Heat: For a spicier curry, include sliced fresh chili peppers or a dash of chili flakes.
Vegetable Options: You can add snap peas or zucchini for extra veggies.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Coconut Shrimp Curry with Basmati Rice!