Tender shrimp in rich coconut curry with rice and vibrant vegetables. Quick, easy, Southeast Asian flavors.
# The Ingredients You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup snap peas, trimmed
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated fresh ginger
→ Curry Sauce
07 - 1 can (13.5 ounces) full-fat coconut milk
08 - 2 tablespoons red curry paste
09 - 1 tablespoon soy sauce or tamari
10 - 1 tablespoon fish sauce
11 - 1 teaspoon brown sugar
12 - Juice of 1 lime
→ Rice
13 - 1 1/2 cups jasmine rice, rinsed
→ Garnishes
14 - Fresh cilantro leaves
15 - Lime wedges
16 - Sliced red chili
# Step-by-Step Instructions:
01 - Cook the jasmine rice in a medium saucepan according to package directions, then keep warm.
02 - In a large skillet or wok over medium-high heat, add 1 tablespoon oil. Sauté red onion, garlic, and ginger for 2 minutes until aromatic.
03 - Add red bell pepper and snap peas to the pan. Stir-fry for 3 to 4 minutes until vegetables are just tender. Remove and reserve.
04 - If needed, add another tablespoon oil to the skillet. Stir in red curry paste and cook for 1 minute until fragrant.
05 - Pour coconut milk, soy sauce or tamari, fish sauce, and brown sugar into the skillet. Whisk together and bring to a gentle simmer.
06 - Add shrimp to the simmering sauce; cook for 3 to 4 minutes, stirring occasionally, until shrimp are pink and fully cooked.
07 - Return sautéed vegetables to the skillet. Drizzle with lime juice and stir until well incorporated.
08 - Spoon rice into serving bowls, top with shrimp coconut curry, and finish with cilantro leaves, lime wedges, and sliced red chili if desired.
