Introduction
Dive into a tropical escape with our Coconut Shrimp Curry with Basmati Rice! This creamy, dreamy dish brings the flavors of the islands straight to your plate. Perfect for impressing your dinner guests or treating yourself to some culinary bliss!
Detailed Ingredients with measures
- 1 lb shrimp, peeled & deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon fish sauce (or soy sauce for a veggie twist)
- 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 & pepper to taste
For the Basmati Rice
- 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
Start with the Rice:
In a saucepan, mix rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff and add butter/oil if you like.
Sauté Aromatics:
In a large skillet, heat coconut oil over medium heat. Add onion and sauté until translucent (3-4 mins). Add garlic and ginger; cook until fragrant (1-2 mins).
Make the Curry Sauce:
Stir in red curry paste for 1 min. Add coconut milk and fish sauce. Mix well and bring to a gentle simmer.
Add Veggies & Shrimp:
Toss in bell pepper and snap peas. Simmer until tender (5 mins). Add shrimp and cook until pink (3-5 mins). Stir in lime juice. Season with salt and pepper.
Serve & Enjoy:
Layer the velvety curry over a fluffy bed of rice. Garnish with cilantro. Savor every bite!
Detailed Directions and Instructions
Start with the Rice:
In a saucepan, mix rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff and add butter or oil if you like.
Sauté Aromatics:
In a large skillet, heat coconut oil over medium heat. Add onion and sauté until translucent (3-4 mins). Add garlic and ginger; cook until fragrant (1-2 mins).
Make the Curry Sauce:
Stir in red curry paste for 1 min. Add coconut milk and fish sauce. Mix well and bring to a gentle simmer.
Add Veggies & Shrimp:
Toss in bell pepper and snap peas. Simmer until tender (5 mins). Add shrimp and cook until pink (3-5 mins). Stir in lime juice. Season with salt and pepper.
Serve & Enjoy:
Layer the velvety curry over a fluffy bed of rice. Garnish with cilantro. Savor every bite!
Notes
Spice it up:
Spice it up with extra chili or curry paste if you dare!
Storage:
Store leftovers in the fridge for up to 2 days.
Cook techniques
Sautéing Aromatics
Sautéing is a cooking technique that involves cooking food quickly in a small amount of fat over medium to high heat. Start by heating oil in a skillet, then add aromatics like onions, garlic, and ginger to release their flavors and create a savory base for dishes.
Simmering
Simmering is a cooking method that combines cooking food slowly in liquid at a low temperature, just below boiling. This technique helps flavors to meld and develop over time, making it ideal for sauces and soups.
Layering Flavors
Layering flavors is the process of adding ingredients in stages to build depth in a dish. Start with aromatics, follow with spices, and gradually incorporate liquids and protein, allowing each component to enhance the overall taste.
Cooking Shrimp
Cooking shrimp is quick and requires careful attention. The shrimp should turn pink and opaque when done. Avoid overcooking, as shrimp can become tough and rubbery if left in the heat too long.
FAQ
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them properly before cooking for the best texture and flavor.
What can I substitute for coconut milk?
If you need a substitute, you can use almond milk or a combination of heavy cream with a bit of water for a similar creamy texture, but it will slightly alter the flavor.
Is this dish spicy?
The spice level can be adjusted by changing the amount of red curry paste used. For a milder dish, start with less and increase to taste.
Can I make this dish vegan?
Absolutely! Substitute the shrimp with tofu or another protein of your choice, and use soy sauce instead of fish sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to retain the dish’s creamy texture.
Conclusion
Enjoy the warm flavors of tropical cuisine with this Coconut Shrimp Curry accompanied by fluffy basmati rice. It’s a delightful way to treat yourself or impress your guests with a taste of the islands.
More recipe suggestions and combinations
Vegetable Curry with Quinoa
Try substituting shrimp with a variety of seasonal vegetables and serving it over quinoa for a wholesome, nutritious meal.
Thai Green Curry Chicken
For a different flavor profile, make a green curry with chicken and serve it with jasmine rice to enhance the aromatic experience.
Grilled Pineapple Salsa
Pair your curry with a refreshing grilled pineapple salsa for a tropical twist, balancing the rich flavors of the dish.
Chili Lime Roasted Cauliflower
Create a side of chili lime roasted cauliflower to add a delightful crunch and zesty flavor that complements the curry beautifully.
