Like
Coconut Curry Shrimp with Jasmine Rice
Indulge in this mouthwatering Thai-inspired dish featuring succulent shrimp cooked in a rich and creamy coconut curry sauce, served with a side of fluffy jasmine rice. The combination of aromatic spices, tender shrimp, and fragrant jasmine rice will transport your taste buds to the streets of Bangkok. This recipe is perfect for a weeknight dinner or a special occasion, and can be adjusted to suit your desired level of spiciness.
Time Cook
20
Level
Intermediate
Calories
540
Allergens
Shellfish, Tree Nuts
Ingredients
1 pound
Shrimp
120 Calories
1 can
Coconut Milk
140 Calories
1 cup
Jasmine Rice
150 Calories
2 tablespoons
Curry Paste
10 Calories
1 tablespoon
Coconut Oil
120 Calories
1 tablespoon
Fish Sauce
5 Calories
1 tablespoon
Lime Juice
5 Calories
1 tablespoon
Brown Sugar
60 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black Pepper
0 Calories
1/4 cup
Fresh Cilantro
20 Calories
Step-by-Step Instructions
1
Heat the coconut oil in a large skillet over medium-high heat. Add the curry paste and cook, stirring constantly, for 1-2 minutes or until fragrant.
2
Add the shrimp to the skillet and cook, stirring occasionally, for 2-3 minutes or until pink and cooked through. Remove the shrimp from the skillet and set aside.
3
Add the coconut milk, fish sauce, lime juice, brown sugar, salt, and black pepper to the skillet. Stir to combine and bring the mixture to a simmer.
4
Reduce the heat to medium-low and simmer the curry sauce for 5-7 minutes or until thickened and creamy.
5
Add the cooked shrimp back to the skillet and stir to combine with the curry sauce.
6
Cook the jasmine rice according to package instructions. Serve the shrimp and curry sauce over the rice, garnished with toasted coconut flakes and fresh cilantro.
Tried this recipe?
Invite your friends to cook along by sharing the link now!
Cooklaif is where cooking meets life and technology, where every meal is an opportunity to create, connect, and celebrate.
© 2024 Cooklaif