Creamy coconut curry with shrimp, fresh vegetables, and fluffy rice for an easy, vibrant dinner.
# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup snap peas, trimmed
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Curry Sauce
07 - 1 can (13.5 fluid ounces) full-fat coconut milk
08 - 2 tablespoons red curry paste
09 - 1 tablespoon soy sauce or tamari
10 - 1 tablespoon fish sauce
11 - 1 teaspoon brown sugar
12 - Juice of 1 lime
→ Rice
13 - 1 1/2 cups jasmine rice, rinsed
→ Garnishes
14 - Fresh cilantro leaves
15 - Lime wedges
16 - Sliced red chili
# Method:
01 - Cook jasmine rice following package instructions. Keep warm until serving.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add red onion, garlic, and ginger. Sauté for 2 minutes until aromatic.
03 - Add red bell pepper and snap peas to the skillet. Stir-fry for 3 to 4 minutes until crisp-tender. Remove vegetables and set aside.
04 - If necessary, add an additional tablespoon of oil. Incorporate red curry paste and sauté for 1 minute until fragrant.
05 - Pour in coconut milk, soy sauce or tamari, fish sauce, and brown sugar. Mix thoroughly and bring to a gentle simmer.
06 - Transfer shrimp into the simmering sauce. Cook for 3 to 4 minutes, stirring occasionally, until shrimp are pink and fully cooked.
07 - Return reserved vegetables to the skillet. Add lime juice and mix until well combined.
08 - Spoon rice into bowls, top with shrimp coconut curry, and garnish with cilantro, lime wedges, and sliced red chili if desired.
