Thai Red Curry Shrimp With Jasmine Rice
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
47
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Jasmine Rice2 cups
Water1 tsp
Salt2 cloves
Garlic (smashed and finely chopped)2 tsps
Brown SugarDirections:
1
For the rice: Combine the rice, water, and salt in a small saucepan
2
Bring the water to a boil
3
Cover the pan and reduce the heat to medium-low and cook for 15 minutes
4
For the shrimp: Place the shrimp shells in a small saucepan and cover with water
5
Bring to a boil and turn off the heat
6
Let the shells steep in the water
7
Coat a large, straight-sided saute pan with vegetable oil
8
Bring the pan to medium-high heat
9
Add the garlic and red curry paste
10
Quickly add the coconut milk and stir to combine
11
Toss in the lime leaves
12
Add the fish sauce, brown sugar, lime zest, and juice
13
Bring to a boil and reduce to a simmer
14
Strain the shrimp shell water through a strainer into a bowl
15
Measure out 1 cup and add it to the pan
16
Cook until the mixture has thickened to the consistency of heavy cream
17
Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes
18
Fluff the cooked rice with a fork
19
Spoon the rice into a bowl and spoon the shrimp mixture over top
20
Top with mung bean sprouts, diced pineapple, and cilantro leaves