Thai Curry Shrimp with Coconut Rice
About 30mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Thai Curry Shrimp with Coconut Rice
About 30mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Add jasmine rice, 1 cup water, 1/2 cup coconut milk, and 1/2 tsp salt to a rice cooker and set aside to cook.
- 2Peel and chop pineapple, slice green beans and red bell pepper.
- 3Season shrimp with 2 tbs olive oil, salt, and pepper, then sear in a pan for 1 minute per side. Set shrimp aside.
- 4Add 1 tbs olive oil to the pan and saute grated ginger and garlic. Add red thai curry paste and coconut milk.
- 5Add green beans and sliced red bell pepper to the pan. Cook for 5 minutes until softened.
- 6Add lime juice, pineapple chunks, and a slurry made of 1 tsp cornstarch and 1 tbs water. Stir until thickened.
- 7Return shrimp to the pan and turn the burner off to prevent overcooking.
- 8Serve the curry with coconut rice and garnish with basil leaves and cilantro.
Ingredients
- 1 cup jasmine rice
- 1 cup water
- 0.5 cup coconut milk
- 0.5 tsp salt
- 1 lbs black tiger shrimp
- 3 tbs olive oil
- 2 tsp salt
- black pepper (optional)
- 1 inch knob ginger, grated
- 2 garlic, crushed/grated
- 3 tbs red thai curry paste
- 1 can coconut milk
- 4 oz green beans, sliced
- 1 red bell pepper, sliced
- 0.5 lime, juiced
- 1 cup pineapple chunks
- 1 tsp cornstarch
- 1 tbs water
- basil leaves (optional)
- cilantro (optional)
Equipment
rice cookercutting boardknifegraterpaper towelsbowltongsskilletsilicone spatulacitrus press
Tips
- You can swap pineapple for mango.
- You can use yellow curry paste instead of red.
- Add lemongrass, kaffir lime leaves, galangal, or brown sugar for additional flavor.
- Add salt, lemongrass, and bay leaves to the rice while cooking.
