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
- 1 cup jasmine rice
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Cook jasmine rice according to package instructions.
- Heat oil in a pan over medium heat. Sauté onion and garlic until fragrant.
- Add bell pepper and cook until softened.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
- Add shrimp and cook until pink and opaque, about 3-4 minutes.
- Squeeze lime juice into the curry and stir.
- Serve over jasmine rice and garnish with cilantro.
Notes
- Adjust spice level by adding more or less curry paste.
- For a vegetarian option, replace shrimp with tofu.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
Keywords: creamy coconut curry, shrimp curry, jasmine rice recipe, Thai curry