Coconut Shrimp Curry Basmati Rice
Dive into a tropical escape with our Coconut Shrimp Curry with Basmati Rice! This creamy, dreamy dish brings the flavors of the islands straight to your plate. Perfect for impressing your dinner guests or treating yourself to some culinary bliss!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb shrimp, peeled & deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon fish sauce (or soy sauce for a veggie twist)
- 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 & pepper to taste
For the Basmati Rice
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter or oil (optional)
Instructions
Start with the Rice:
In a saucepan, mix rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff and add butter or oil if you like.
Sauté Aromatics:
In a large skillet, heat coconut oil over medium heat. Add onion and sauté until translucent (3-4 mins). Add garlic and ginger; cook until fragrant (1-2 mins).
Make the Curry Sauce:
Stir in red curry paste for 1 min. Add coconut milk and fish sauce. Mix well and bring to a gentle simmer.
Add Veggies & Shrimp:
Toss in bell pepper and snap peas. Simmer until tender (5 mins). Add shrimp and cook until pink (3-5 mins). Stir in lime juice. Season with salt and pepper.
Serve & Enjoy:
Layer the velvety curry over a fluffy bed of rice. Garnish with cilantro. Savor every bite!
Notes
Spice it up:
Spice it up with extra chili or curry paste if you dare!
Storage:
Store leftovers in the fridge for up to 2 days.
Find it online: https://www.chyachya.com/coconut-shrimp-curry-with-basmati-rice/