Go Back
Coconut Shrimp Curry over Jasmine Rice
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large skillet
  • Medium saucepan

Ingredients
  

  • 1 cup jasmine rice
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 red bell pepper, sliced
  • 1 can (14 ounces) coconut milk
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions
 

  • Cook the jasmine rice according to package directions in a medium saucepan and set it aside once finished.
  • Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 2 minutes until it starts to soften.
  • Stir in the minced garlic and grated ginger, then cook for 30 seconds until fragrant.
  • Add the red curry paste and sliced red bell pepper. Cook for 2 minutes, stirring to coat the vegetables.
  • Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer.
  • Add the shrimp to the skillet and cook for 3 to 4 minutes until they turn pink and opaque.
  • Remove the skillet from heat. Stir in the lime juice and season with salt and pepper if needed.
  • Spoon the rice into bowls and top with the shrimp curry. Finish with chopped cilantro.

Notes

Cook the shrimp just until they turn pink to keep them tender instead of rubbery. If the sauce thickens too much while simmering, add a splash of water to loosen it. Leftovers store well in the fridge for two days and reheat gently on the stove with a little extra coconut milk to restore creaminess.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Medium saucepan