Thai Red Curry Shrimp with Jasmine Rice

Name: Thai Red Curry Shrimp with Jasmine Rice
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 teaspoons brown sugar; 4 servings Cilantro leaves, for garnish; 2 cloves garlic, smashed and finely chopped; 237 milliliters jasmine rice; 2 kaffir lime leaves; 1 lime, zested and juiced; 118 milliliters mung bean sprouts, for garnish; 118 milliliters fresh pineapple, cut into 1/2-inch dice, for garnish; 1 teaspoons salt; 4 shiitake mushrooms, julienned; 454 grams shrimp, peeled and deveined, shells reserved; 1 Tbsp Thai fish sauce; 1 Tbsp Thai red curry paste; 397 grams unsweetened coconut milk; 4 servings Vegetable oil; 473 milliliters water

If you want to add more dairy free and pescatarian recipes to your recipe box, Thai Red Curry Shrimp with Jasmine Rice might be a recipe you should try. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 981 calories, 22g of protein, and 40g of fat. This recipe serves 4. If you have vegetable oil, shrimp, kaffir lime leaves, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Sauce Pan

Frying Pan

Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat.

Ingredients you will need

Pasta Shells

Shrimp

Water

Equipment you will use

Sauce Pan

Let the shells steep in the water.

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Pasta Shells

Water

Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves.

Ingredients you will need

Red Curry Paste

Coconut Milk

Lime Leaves

Garlic

Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.

Ingredients you will need

Brown Sugar

Fish Sauce

Lime Zest

Juice

Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream.

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Heavy Cream

Shrimp

Water

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Sieve

Bowl

Frying Pan

Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.

Ingredients you will need

Mushrooms

Shrimp

Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

Ingredients you will need

Mung Bean Sprouts

Fresh Cilantro

Rice

Pineapple

Shrimp

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2teaspoons

brown sugar 4servings

Cilantro leaves, for garnish 2cloves

garlic, smashed and finely chopped 237milliliters

jasmine rice 2

kaffir lime leaves 1

lime, zested and juiced 118milliliters

mung bean sprouts, for garnish 118milliliters

fresh pineapple, cut into 1/2-inch dice, for garnish 1teaspoons

salt 4

shiitake mushrooms, julienned 454grams

shrimp, peeled and deveined, shells reserved 1Tbsp

Thai fish sauce 1Tbsp

Thai red curry paste 397grams

unsweetened coconut milk 4servings

Vegetable oil 473milliliters

water

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Lomond Cape Agulhas Sauvignon Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

Lomond Cape Agulhas Sauvignon Blanc

Bold yet elegant, this cool climate Sauvignon Blanc is a true representation of the diverse terroir of the southernmost tip of Africa. Unique white stone fruit flavors and a beautiful minerality are a classic product of the cool sea breeze.