Thai Coconut Curry Shrimp with Fragrant Rice
Shrimp sautéed in a creamy and fragrant Panang curry made with coconut milk, red curry paste, and kaffir lime leaves. A “Chu Chee” version with mild, slightly sweet, and spicy flavours, served with fragrant rice for a journey to the heart of Thai cuisine.
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Ingredients
Portions:
4
100 g
jasmine rice
150 g
peeled shrimp
For the curry sauce:
1 tbsp
high-oleic sunflower oil
1 piece
red onion, sliced
2 cloves
garlic, minced
1 tbsp
red curry paste
200 ml
coconut milk
3 pieces
kaffir lime leaves
1 tsp
fish sauce
1 tsp
shrimp paste
1 tsp
fresh tamarind, chopped
For the vegetables:
50 g
snow peas
50 g
zucchini, sliced
50 g
red bell pepper, sliced
1 piece
red chili pepper, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of jasmine rice under cold water. Cook according to package instructions until tender. Set aside.
- Heat 1 tbsp of high-oleic sunflower oil in a large pan over medium heat. Add 1 piece of sliced red onion and 2 cloves of minced garlic, sauté until fragrant.
- Stir in 1 tbsp of red curry paste and cook for 1 minute. Add 200 ml of coconut milk and 3 pieces of kaffir lime leaves. Bring to a simmer.
- Add 150 g of peeled shrimp to the pan. Cook until the shrimp turn pink, about 3-5 minutes. Stir in 1 tsp of fish sauce, 1 tsp of shrimp paste, and 1 tsp of chopped fresh tamarind.
- Add 50 g each of snow peas, sliced zucchini, and sliced red bell pepper. Cook until vegetables are tender-crisp, about 3 minutes. Garnish with 1 piece of sliced red chili pepper.
- Serve the coconut curry shrimp over the cooked jasmine rice. Enjoy your Thai Coconut Curry Shrimp with Fragrant Rice.