Coconut Curry Shrimp with Jasmine Rice and Sautéed Snap Peas

Rinse the jasmine rice under cold water until the water runs clear. Add 1 cup rice and 1 3/4 cups water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, peel and devein 1 lb of shrimp if not already prepared. Pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Mince 3 cloves of garlic and grate 1 tbsp fresh ginger. Slice 1 medium red bell pepper into thin strips. Trim the ends of 8 oz snap peas. Chop 1/4 cup cilantro and cut 1 lime into wedges.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the snap peas and cook for 3-4 minutes until bright green and crisp-tender. Season with 1/4 tsp salt and 1/4 tsp black pepper. Transfer to a plate and cover to keep warm.

In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.

Reduce heat to medium and add the minced garlic, grated ginger, and red bell pepper to the skillet. Sauté for 2-3 minutes until fragrant and the pepper begins to soften.

Add 2 tbsp red curry paste to the skillet and cook for 1 minute, stirring constantly.

Pour in 1 can (13.5 oz) coconut milk and stir to combine. Bring to a simmer and cook for 5 minutes until slightly thickened.

Return the shrimp to the skillet and simmer for 2 minutes until heated through. Stir in the juice of half a lime and adjust seasoning with remaining salt if needed.

Serve the coconut curry shrimp over the jasmine rice with sautéed snap peas on the side. Garnish with chopped cilantro and lime wedges.