Creamy coconut curry with shrimp, fresh veggies, and fluffy rice for an easy, vibrant Southeast Asian-inspired meal.
# 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 coconut milk, full-fat preferred (about 13.5 ounces)
08 - 2 tablespoons red curry paste
09 - 1 tablespoon soy sauce or tamari for gluten-free
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
# Directions:
01 - Cook the jasmine rice in a medium saucepan according to package directions. Once cooked, keep warm until serving.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the red onion, garlic, and ginger. Sauté for 2 minutes until aromatic.
03 - Add the red bell pepper and snap peas to the skillet. Stir-fry for 3 to 4 minutes until just tender. Transfer the vegetables to a bowl and set aside.
04 - Add another tablespoon of oil if needed. Stir in the red curry paste and cook for 1 minute until fragrant.
05 - Pour in the coconut milk, soy sauce or tamari, fish sauce, and brown sugar. Stir to combine thoroughly and bring to a gentle simmer.
06 - Add the shrimp to the simmering sauce. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp are pink and cooked through.
07 - Return sautéed vegetables to the skillet. Add the lime juice and mix until everything is evenly coated.
08 - Divide hot jasmine rice among serving bowls. Top with shrimp coconut curry and finish with cilantro, lime wedges, and sliced red chili as desired.
