Tangy Coconut Shrimp Curry with Jasmine Rice and Sautéed Greens

Name: Tangy Coconut Shrimp Curry with Jasmine Rice and Sautéed Greens
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1.5 pound raw large shrimp (peeled and deveined); 1 tablespoon olive oil; 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.5 yellow onion (diced); 1 red bell pepper (thinly sliced); 2 tablespoon red curry paste; 13.5 fluid ounce full-fat coconut milk; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 2 tablespoon fresh lime juice; 1.5 cup jasmine rice (uncooked); 3 cup water; 1 pound green beans (trimmed); 0.25 cup fresh cilantro (chopped)

Succulent shrimp simmered in a creamy, tangy, and subtly spicy coconut curry sauce, served alongside fluffy jasmine rice and lightly sautéed green beans for a vibrant and satisfying meal.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Thai
Difficulty: Easy
Cost: $4.83/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

1.5 pound raw large shrimp (peeled and deveined)
1 tablespoon olive oil
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.5 yellow onion (diced)
1 red bell pepper (thinly sliced)
2 tablespoon red curry paste
13.5 fluid ounce full-fat coconut milk
2 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon kosher salt
0.5 teaspoon black pepper
2 tablespoon fresh lime juice
1.5 cup jasmine rice (uncooked)
3 cup water
1 pound green beans (trimmed)
0.25 cup fresh cilantro (chopped)

Instructions

Prepare the jasmine rice: In a medium saucepan, combine the 1 1/2 cups uncooked jasmine rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While the rice cooks, pat the 1 1/2 pounds raw large shrimp dry with paper towels. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Add 2 cloves minced garlic, 1 tablespoon grated fresh ginger, and 1/2 diced yellow onion. Sauté for 3-4 minutes until softened and fragrant.
Add 1 thinly sliced red bell pepper and 2 tablespoons red curry paste to the skillet. Cook for another 2-3 minutes, stirring constantly, allowing the curry paste to toast slightly.
Pour in 1 can full-fat coconut milk, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer, stirring to combine. Reduce heat to low and let it simmer for 5 minutes, allowing the flavors to meld.
Add the seasoned raw large shrimp and 1 pound trimmed green beans to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and opaque and the green beans are tender-crisp.
Stir in 2 tablespoons fresh lime juice. Taste and adjust seasoning if needed.
Serve the shrimp curry hot over the fluffy jasmine rice. Garnish with 1/4 cup chopped fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If reheating, consider keeping rice separate until serving for best texture.

Nutrition (per serving)

Calories: 460
Protein: 24 g
Carbohydrates: 57 g
Fat: 13 g
Fiber: 4 g
Sodium: 333 mg
Saturated Fat: 7.5 g
Sugar: 3.3 g
Cholesterol: 193 mg