Name: Coconut Curry Shrimp with Jasmine Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 400 g raw shrimp, peeled and deveined; 1 tbsp coconut or olive oil; 1 small onion, chopped; 1 carrot, diced small; 2 garlic cloves, minced; 1 tsp fresh grated ginger; 1 tbsp red or yellow curry paste; 1 cup coconut milk; 1 tsp fish sauce or soy sauce; Salt and pepper to taste; Fresh cilantro or basil, chopped for garnish; 1 cup cooked jasmine rice for serving

why make this recipe

Coconut Curry Shrimp with Jasmine Rice is a delightful dish that combines the sweetness of coconut, the warmth of spices, and the juiciness of shrimp. It’s quick to prepare, making it perfect for busy weeknights or even special occasions. This dish is not just tasty but also brings a hint of tropical flair to your table.

how to make Coconut Curry Shrimp with Jasmine Rice

Ingredients :

400 g raw shrimp, peeled and deveined
1 tbsp coconut or olive oil
1 small onion, chopped
1 carrot, diced small
2 garlic cloves, minced
1 tsp fresh grated ginger
1 tbsp red or yellow curry paste
1 cup coconut milk
1 tsp fish sauce or soy sauce
Salt and pepper to taste
Fresh cilantro or basil, chopped for garnish
1 cup cooked jasmine rice for serving

Directions :

Sauté the Aromatics: Heat oil in a large skillet. Sauté the onion, garlic, ginger, and carrot for 3-4 minutes until fragrant and softened.
Add Curry Paste and Coconut Milk: Stir in the curry paste, mixing well. Pour in the coconut milk and fish sauce or soy sauce. Simmer on medium for 5 minutes.
Cook the Shrimp: Add the shrimp, season with salt and pepper, and cook for 3-5 minutes until pink and fully cooked.
Serve: Serve the hot curry over jasmine rice and garnish with fresh cilantro or basil.

how to serve Coconut Curry Shrimp with Jasmine Rice

Serve Coconut Curry Shrimp hot over a bed of fluffy jasmine rice. Top with chopped fresh cilantro or basil for added flavor and color. This dish pairs well with a side of steamed vegetables or a simple salad. Enjoy it with friends and family for a delightful meal.

how to store Coconut Curry Shrimp with Jasmine Rice

To store leftovers, place the coconut curry shrimp in an airtight container in the refrigerator. It will keep well for about 2-3 days. When ready to eat, simply reheat in a pan over low heat until warm. Jasmine rice can be stored separately and reheated as well.

tips to make Coconut Curry Shrimp with Jasmine Rice

Taste the curry before serving: Adjust the seasoning with extra salt, pepper, or fish sauce to suit your preference.
Add vegetables: Feel free to include bell peppers, snap peas, or any other vegetables you enjoy for added nutrition and color.
Use fresh shrimp: Fresh shrimp will give a better flavor and texture to the dish compared to frozen ones.

variation

You can easily make this dish vegetarian by substituting shrimp with tofu or chickpeas and using vegetable broth instead of fish sauce. For a spicier kick, add chopped fresh chilies or extra curry paste.

FAQs

1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

2. Is coconut milk necessary?
Coconut milk adds a rich flavor, but if you’re looking for a lighter version, you can replace it with low-fat milk or vegetable broth.

3. Can I make this dish ahead of time?
Yes, you can prep the ingredients ahead of time and cook the dish when ready to serve. However, it’s best to add the shrimp just before serving to ensure they stay tender.