Description
A deliciously creamy coconut curry with succulent shrimp served over fragrant jasmine rice, perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 lb shrimp, peeled and deveined
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 2 cups spinach, fresh
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the jasmine rice according to package instructions. Set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and ginger to the skillet, cooking for another minute until fragrant.
- Stir in the curry powder and sliced bell pepper, cooking for 2-3 minutes.
- Pour in the coconut milk and bring to a simmer. Add the shrimp and cook until they turn pink, about 3-4 minutes.
- Stir in the fresh spinach and season with salt and pepper. Cook until the spinach wilts.
- Serve the shrimp curry over the fragrant jasmine rice, garnished with fresh cilantro.
Notes
- Feel free to substitute shrimp with chicken or tofu for a different protein option.
- Adjust the spice level by adding chili flakes or using a spicier curry powder.
- This dish pairs well with lime wedges for an added burst of freshness.
- Category: Main Course
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Carbohydrates: 40
- Fiber: 2
- Protein: 20
Keywords: creamy coconut curry, shrimp curry, jasmine rice, easy curry recipe, Thai curry