Signature Recipe
Coconut Curry Shrimp with Jasmine Rice
A fragrant coconut curry with succulent shrimp served over fluffy jasmine rice.
Imagine a warm, inviting kitchen filled with the fragrant scents of coconut and spices. This delightful dish brings together the succulent flavors of shrimp and the creaminess of coconut milk, creating a symphony of taste that dances on the palate. As you prepare this dish, the vibrant colors of the red curry paste and fresh shrimp will inspire excitement and anticipation, making it a perfect choice for a cozy dinner or a special gathering.
The star of this recipe is undoubtedly the shrimp, which adds a touch of elegance to the meal. As they cook, they transform into tender morsels that soak up the rich, aromatic sauce, making each bite a burst of flavor. Pairing the shrimp with luscious coconut milk creates a velvety curry that wraps around the rice, ensuring that every grain is infused with the tropical essence of coconut. The addition of red curry paste elevates the dish with its warm spices, providing just the right amount of heat to awaken your senses.
Serving this fragrant curry over fluffy jasmine rice completes the experience. The rice acts as a perfect canvas, absorbing the delicious sauce while providing a light, airy texture that balances the richness of the curry. In just 40 minutes, you can create a meal that feels indulgent yet is surprisingly easy to prepare, making it an ideal choice for both novice cooks and seasoned chefs alike. With just a handful of ingredients and a few simple steps, you’ll find yourself crafting a dish that transports you to a tropical paradise with every bite.
Coconut Curry Shrimp with Jasmine Rice
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 cup jasmine rice (rinsed)
- 1 lb shrimp (peeled and deveined)
- 1 can coconut milk (full-fat)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup bell pepper (sliced)
- 1 cup snap peas
- 2 cloves garlic (minced)
- 1 inch ginger (fresh, grated)
- 2 tbsp vegetable oil
- 1 tbsp lime juice (freshly squeezed)
- 2 tbsp cilantro (chopped, for garnish)
Steps
- Cook jasmine rice according to package instructions.
- In a large skillet, heat vegetable oil over medium heat.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk and bring to a simmer.
- Add shrimp, bell pepper, snap peas, fish sauce, and brown sugar to the skillet.
- Cook for 5-7 minutes, or until shrimp are pink and cooked through.
- Stir in lime juice and remove from heat.
- Serve the coconut curry shrimp over jasmine rice and garnish with cilantro.
General Notes
- Serves 4
- A fragrant coconut curry with succulent shrimp served over fluffy jasmine rice.