Introduction
Dive into a bowl of tropical goodness with this Coconut Shrimp Curry served over fragrant Basmati Rice! This dish is not just a meal; it’s a culinary adventure that brings the flavors of the tropics right to your kitchen. With succulent shrimp swimming in a creamy coconut sauce and paired with aromatic rice, it’s a delight that is as pleasing to the palate as it is to the eye. Get ready to spice up your mealtime with this vibrant and delicious recipe!
Detailed Ingredients with measures
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 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 and pepper to taste
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter or oil (optional)
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Sauté Some Flavor
Heat coconut oil in a large skillet over medium heat. Add onion and cook until translucent (about 3-4 minutes). Stir in garlic and ginger, cooking until aromatic (1-2 minutes).
Curry Time
Add red curry paste to the pan, stirring for 1 minute. Pour in the coconut milk and fish sauce, mixing well. Let it simmer gently.
Veggie and Shrimp Delight
Toss in red bell pepper and snap peas (or green beans). Simmer for 5 minutes until veggies are tender. Add shrimp and cook until they turn pink and opaque (3-5 minutes). Add lime juice and season with salt and pepper.
Serve it Up
Spoon the coconut shrimp curry over a bed of fluffy basmati rice. Garnish with chopped cilantro for a fresh kick! Enjoy your tropical feast!
Detailed Directions and Instructions
Step 1: Start with the Basmati Rice
Combine 1 cup basmati rice, 2 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, and then reduce to a low simmer for 15 minutes. After cooking, fluff the rice with a fork and mix in 1 tablespoon of butter or oil if desired.
Step 2: Sauté Some Flavor
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add 1 small chopped onion and cook until translucent, which should take about 3-4 minutes. Stir in 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger, cooking until aromatic, approximately 1-2 minutes.
Step 3: Curry Time
Add 2 tablespoons of red curry paste to the pan and stir for 1 minute. Then pour in 1 can (14 oz) of coconut milk and 1 tablespoon of fish sauce (or soy sauce for vegetarian option). Mix well and let the mixture simmer gently.
Step 4: Veggie and Shrimp Delight
Toss in 1 sliced red bell pepper and 1 cup of snap peas or green beans to the pan. Simmer for about 5 minutes until the vegetables are tender. Add 1 lb of peeled and deveined shrimp and cook until they turn pink and opaque, approximately 3-5 minutes. Finish by adding 1 tablespoon of lime juice and season with salt and pepper to taste.
Step 5: Serve it Up
Spoon the coconut shrimp curry over a bed of fluffy basmati rice. Garnish with chopped fresh cilantro for a fresh kick!
Notes
Note 1
Adjust the amount of red curry paste according to your spice preference.
Note 2
If you prefer a vegetarian option, substitute fish sauce with soy sauce.
Note 3
Feel free to customize the vegetables based on your preference or availability.
Note 4
For added richness, you can use half the can of coconut milk and add vegetable or chicken broth to achieve your preferred consistency.
Cook techniques
Prepare Basmati Rice
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch, ensuring the rice cooks up fluffy and separate.
Sauté Aromatics
In a skillet, heat oil and sauté onions until they are translucent. Add minced garlic and ginger, cooking just until fragrant to enhance the dish’s flavor base.
Cook the Curry
Incorporate red curry paste into the sautéed mixture, stirring for a minute to release its flavors. Then, add coconut milk for a creamy base, followed by fish sauce for depth.
Add Vegetables
Introduce your choice of vegetables to the simmering curry, allowing them to cook until tender but still vibrant, retaining their nutritional value and crunch.
Finish with Shrimp
Add the shrimp to the curry, stirring until they turn pink and opaque, indicating they are fully cooked. This typically takes just a few minutes, so be careful not to overcook.
FAQ
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking them to avoid excess moisture.
What can I substitute for fish sauce?
For a vegetarian option, you can use soy sauce or tamari. You could also use coconut aminos for a slightly sweeter taste.
Can I add other vegetables to the curry?
Absolutely! Feel free to customize with vegetables like zucchini, carrots, or broccoli based on your preference.
How can I make the curry spicier?
To add more heat, increase the amount of red curry paste or include sliced fresh chili peppers when sautéing the onions.
Can this dish be made ahead of time?
Yes, you can prepare the curry in advance and store it in the refrigerator for a couple of days. Just reheat gently before serving, and it pairs wonderfully with freshly cooked rice.
Conclusion
Coconut Shrimp Curry served over basmati rice offers a vibrant and delicious meal option. With its tropical flavors and various cooking techniques, it’s a dish that can impress anyone while being relatively easy to prepare. Enjoy your culinary adventure!
