Coconut Shrimp Curry with Basmati Rice
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the Coconut Shrimp Curry:
500 g (1 lb) shrimp, peeled and deveined
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 tablespoons red curry paste (to taste)
1 can (400 ml) coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
Salt and pepper, to taste
Fresh cilantro, for garnish
For the Basmati Rice:
1 cup basmati rice
2 cups water
1/2 teaspoon salt
Instructions
Cook the Rice:
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit covered.
Sauté Aromatics:
In a large skillet, heat vegetable oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until the onion is soft.
Add Curry Paste:
Stir in the red curry paste and cook for another minute until fragrant.
Make the Sauce:
Pour in the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer.
Cook the Shrimp:
Add the shrimp to the skillet and cook for about 5-7 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.
Serve:
Fluff the basmati rice with a fork and serve topped with the coconut shrimp curry. Garnish with fresh cilantro.