Coconut Shrimp Curry with Basmati Rice
Dive into a bowl of tropical goodness with this Coconut Shrimp Curry served over fragrant Basmati Rice! This dish is not just a meal; it’s a culinary adventure that brings the flavors of the tropics right to your kitchen. With succulent shrimp swimming in a creamy coconut sauce and paired with aromatic rice, it’s a delight that is as pleasing to the palate as it is to the eye. Get ready to spice up your mealtime with this vibrant and delicious recipe!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon lime juice
- 1 tablespoon coconut oil (or vegetable oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter or oil (optional)
Instructions
Step 1: Start with the Basmati Rice
Combine 1 cup basmati rice, 2 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, and then reduce to a low simmer for 15 minutes. After cooking, fluff the rice with a fork and mix in 1 tablespoon of butter or oil if desired.
Step 2: Sauté Some Flavor
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add 1 small chopped onion and cook until translucent, which should take about 3-4 minutes. Stir in 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger, cooking until aromatic, approximately 1-2 minutes.
Step 3: Curry Time
Add 2 tablespoons of red curry paste to the pan and stir for 1 minute. Then pour in 1 can (14 oz) of coconut milk and 1 tablespoon of fish sauce (or soy sauce for vegetarian option). Mix well and let the mixture simmer gently.
Step 4: Veggie and Shrimp Delight
Toss in 1 sliced red bell pepper and 1 cup of snap peas or green beans to the pan. Simmer for about 5 minutes until the vegetables are tender. Add 1 lb of peeled and deveined shrimp and cook until they turn pink and opaque, approximately 3-5 minutes. Finish by adding 1 tablespoon of lime juice and season with salt and pepper to taste.
Step 5: Serve it Up
Spoon the coconut shrimp curry over a bed of fluffy basmati rice. Garnish with chopped fresh cilantro for a fresh kick!
Notes
Note 1
Adjust the amount of red curry paste according to your spice preference.
Note 2
If you prefer a vegetarian option, substitute fish sauce with soy sauce.
Note 3
Feel free to customize the vegetables based on your preference or availability.
Note 4
For added richness, you can use half the can of coconut milk and add vegetable or chicken broth to achieve your preferred consistency.