Red Curry Shrimp and Cilantro Rice

 

Red Curry Shrimp and Cilantro Rice

Ingredients

 For the Shrimp and Curry:

2 tbsp purple curry paste

1 can (13.Five oz. / four hundred ml) coconut milk

1 tbsp vegetable oil

1 small onion, finely chopped

2 garlic cloves, minced

1-inch piece ginger, grated

1 red bell pepper, thinly sliced

1 tbsp fish sauce (or soy sauce for vegetarian choice)

1 tsp brown sugar

Juice of 1 lime

Fresh cilantro leaves, for garnish

For the Cilantro Rice:

1 cup lengthy-grain jasmine rice

2 cups water or vegetable broth

half of cup fresh cilantro, finely chopped

Juice of 1 lime

Salt, to flavor

Instructions

1. Prepare the Cilantro Rice

Rinse the jasmine rice below bloodless water until water runs clear.

In a medium saucepan, bring 2 cups water or broth to a boil. Add rice and a pinch of salt.

Reduce heat to low, cowl, and simmer for 15 minutes, or till the rice is gentle and liquid is absorbed.

Remove from warmness and permit sit, covered, for 5 mins.

Stir in chopped cilantro and lime juice. Fluff with a fork and set apart, keeping it warm.

2. Cook the Shrimp and Curry

Heat vegetable oil in a large skillet or wok over medium warmness.

Add onion, garlic, and ginger. Sauté for two–three mins until fragrant and softened.

Stir in the crimson curry paste and cook dinner for any other minute, permitting the spices to bloom.

Pour within the coconut milk, fish sauce, and brown sugar. Stir to combine and convey to a gentle simmer.

Add sliced crimson bell pepper and cook dinner for three–4 mins till slightly tender however nonetheless crisp.

Add the shrimp and cook dinner for three–5 minutes, till pink and opaque. Avoid overcooking.

Finish with lime juice and stir lightly. Taste and modify seasoning if needed.

3. Serve

Spoon the cilantro rice onto plates.

Ladle the purple curry shrimp over the rice.

Garnish generously with sparkling cilantro leaves.

Optionally, serve with lime wedges on the facet for an extra citrus kick.

Tips

Make it spicier: Add sliced purple chilies or a pinch of cayenne.

Vegetable upload-ins: Snow peas, zucchini, or infant corn complement the curry nicely.

Rice shortcut: Use a rice cooker for flawlessly fluffy jasmine rice without watching the stove.

Prep beforehand: Chop greens and blend curry paste earlier to shop time.

This dish is a vibrant mixture of creamy coconut, fragrant purple curry, and juicy shrimp, flawlessly balanced through the intense, zesty cilantro rice. It’s perfect for weeknight dinners or enjoyable guests with minimum effort.