Description
A rich and creamy coconut curry with succulent shrimp served over fragrant jasmine rice.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup jasmine rice
- 2 cups water
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water and cook it with 2 cups of water in a rice cooker or pot.
- Heat oil in a large pan over medium heat. Add onion, bell pepper, garlic, and ginger. Sauté for 3 minutes.
- Stir in red curry paste and cook for 1 minute until fragrant.
- Pour in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
- Add shrimp and cook for 4 minutes until pink and opaque.
- Squeeze lime juice over the curry and stir.
- Serve hot over cooked jasmine rice, garnished with fresh cilantro.
Notes
- Adjust curry paste for desired spice level.
- Use full-fat coconut milk for a creamier texture.
- Replace shrimp with chicken or tofu if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
Keywords: creamy coconut curry, shrimp curry, jasmine rice, Thai curry, easy dinner