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; 1 leave Cilantro , 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

Thai Red Curry Shrimp with Jasmine Rice might be a good recipe to expand your main course collection. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 671 calories, 30g of protein, and 40g of fat per serving. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of salt, thai fish sauce, thai curry paste, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert.

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.

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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.

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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.

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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 1leave

Cilantro , 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: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc 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. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.