Ginger-Lime Coconut Curry Shrimp with Jasmine Rice
25min
35min
3
520
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Chef's Note
For the best flavor, don't skip the fish sauce - it adds an authentic umami depth that can't be replicated. If you prefer an even spicier dish, leave the seeds in the chili or add a teaspoon of chili flakes. The curry also tastes even better the next day as leftovers once the flavors have had time to meld.
Tags
Ingredients
1 pound large shrimp
1 cup jasmine rice
14 oz can coconut milk
1 medium red bell pepper
2 tablespoons fresh ginger
3 cloves garlic
2 tablespoons red curry paste
2 whole lime
1 tablespoon fish sauce
1 tablespoon brown sugar
2 tablespoons vegetable oil
1 small red chili
1/4 cup cilantro
3 stalks green onions
1/2 teaspoon salt
1 3/4 cups water
Instructions
- 1
Peel and devein 1 pound of shrimp, leaving tails on if desired. Pat dry with paper towels and season with 1/2 teaspoon salt.
- 2
Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 3/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
- 3
While rice cooks, mince 3 cloves of garlic and peel and grate 2 tablespoons of fresh ginger.
- 4
Seed and thinly slice 1 red bell pepper and 1 small red chili. Slice 3 green onions, separating white and green parts. Chop 1/4 cup cilantro. Juice 1 lime and cut the other into wedges for serving.
- 5
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- 6
In the same pan, add remaining 1 tablespoon oil. Add white parts of green onions, garlic, and ginger. Sauté for 1 minute until fragrant.
- 7
Add 2 tablespoons red curry paste and cook for 1 minute, stirring constantly.
- 8
Pour in 14 oz can of coconut milk, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and lime juice. Stir to combine and bring to a simmer.
- 9
Add sliced bell pepper and chili. Simmer for 5-7 minutes until sauce slightly thickens and peppers soften.
- 10
Return shrimp to the pan and simmer for 2-3 minutes until heated through.
- 11
Fluff the cooked rice with a fork and divide among 3 serving plates.
- 12
Spoon the curry shrimp over the rice and garnish with cilantro and green parts of green onions. Serve with lime wedges.
Nutrition Information (per serving)
520
28g
45g
26g
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