Description
A rich and creamy coconut curry with tender shrimp, served over fragrant jasmine rice. Quick to make and packed with flavor.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1 cup jasmine rice
- 2 cups water
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice and cook it with 2 cups of water. Keep warm.
- Heat oil in a pan over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Add red curry paste and stir for 1 minute.
- Pour in coconut milk, then add fish sauce and brown sugar. Simmer for 5 minutes.
- Add shrimp and bell pepper. Cook until shrimp turns pink (about 3-4 minutes).
- Stir in lime juice and remove from heat.
- Serve over jasmine rice, garnished with fresh cilantro.
Notes
- Adjust curry paste for more or less spice.
- Use light coconut milk for a lower-fat option.
- Replace shrimp with tofu for a vegetarian version.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
Keywords: coconut curry, shrimp recipe, jasmine rice, easy dinner, Thai-inspired