Coconut Curry Shrimp with Ginger Jasmine Rice

Juicy shrimp in a fragrant coconut curry sauce paired with ginger-infused jasmine rice for a deliciously unique dinner. This dish combines the richness of coconut milk with the heat of red curry paste, making it a delightful experience for your taste buds.

Cook time: 35 minutes

Servings: 4

Ingredients

• 2 cups water
• 1 cup jasmine rice rinsed
• 1 tbsp ginger grated
• 0.5 tsp salt
• 1 tbsp vegetable oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 tbsp ginger grated
• 1 tbsp red curry paste
• 1 can coconut milk 14 oz
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 pound shrimp peeled and deveined
• 1 lime juiced
• 0 cilantro chopped, for garnish

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rinsed jasmine rice, 1 tablespoon of grated ginger, and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and water is absorbed. Fluff with a fork.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Sauté 1 finely chopped small onion for 3-4 minutes until softened.
3. Add 2 minced garlic cloves and 1 tablespoon of grated fresh ginger to the skillet, cooking for another minute until fragrant.
4. Stir in 1 tablespoon of red curry paste, cooking for 1 minute to release the flavors.
5. Pour in 1 can of coconut milk, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Bring to a simmer and cook for 5 minutes.
6. Add 1 pound of shrimp and cook for 3-4 minutes, or until they are pink and cooked through.
7. Stir in the juice of 1 lime and adjust seasoning if necessary. Remove from heat.
8. Serve the coconut curry shrimp over the ginger jasmine rice, garnished with fresh chopped cilantro.