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- 1 pound large shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 bell pepper, sliced (red, yellow, or green) - 1 cup snap peas, trimmed - 1 tablespoon soy sauce or tamari - 1 teaspoon lime juice - Fresh cilantro, for garnish - Cooked jasmine rice, for serving

Coconut Curry Shrimp with Jasmine Rice

Dive into a tropical escape with this mouthwatering Tropical Bliss Coconut Curry Shrimp recipe. Combining succulent shrimp, creamy coconut milk, and vibrant vegetables, this dish is not only delicious but packed with health benefits. Easy to prepare and bursting with flavor, it’s perfect for weeknight dinners. Serve over fluffy jasmine rice and garnish with fresh cilantro for a colorful presentation that celebrates the essence of the tropics right in your own kitchen.
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Ingredients
  

For the Coconut Curry Shrimp:

1 lb (450g) large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 tablespoon fish sauce (optional)

1 tablespoon brown sugar

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, for garnish

For the Jasmine Rice:

1 cup jasmine rice

1 ¾ cups water

Pinch of salt

Instructions
 

Prepare the Jasmine Rice:

    In a medium saucepan, combine the jasmine rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

      Cook the Coconut Curry Shrimp Base:

        In a large skillet, heat the olive oil over medium heat. Add the diced onion, and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

          Add the Curry Paste and Vegetables:

            Mix in the red curry paste, stirring well to coat the onions evenly. Add the sliced red bell pepper and snap peas, cooking for about 3-5 minutes until the vegetables are tender but still vibrant.

              Incorporate Coconut Milk and Seasonings:

                Pour in the coconut milk, followed by the fish sauce (if using) and brown sugar. Stir well to combine, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes to develop the flavors.

                  Cook the Shrimp:

                    Add the shrimp to the skillet, stirring them into the curry sauce. Cook for approximately 3-4 minutes, or until the shrimp are pink and opaque. Squeeze in the lime juice, and season with salt and pepper to taste.

                      Serve:

                        In serving bowls, place a generous scoop of jasmine rice, then ladle the coconut curry shrimp over the top. Garnish with fresh cilantro for a pop of flavor and color.

                          Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings