Thai Red Curry Shrimp: a dish that appears far too simple to have the complex and comforting flavour that it delivers. Coconut milk and red curry paste simmer with onions, peas and shrimp and are ladled over fragrant coconut rice. A simple scattering of chopped fresh cilantro and basil over the top of the dish seems insignificant until you taste it. The fresh herbs, sweet shrimp, and umami laden curry coconut sauce with vegetables all come together in a symphony of flavour. Instructions on how to freeze extra rice for future meals are included in the recipe.
Ingredients
For the Coconut Rice:
5cupsTexmati Light Brown Rice
3cans full-fat Coconut Milk
additional water
1 1/2teaspoonssalt
For the Thai Red Curry Shrimp:
1teaspooncoconut oil or vegetable oil
1medium cooking onion
1can full-fat coconut milk13-14 ounces
1tablespoonRed Curry Paste
1tablespoonfish sauce
1tablespoonraw sugar or light brown sugar
1cupfrozen peas
1/2cupwater
1poundrawshelled, cleaned shrimp
Chopped fresh basil and cilantro for garnish
Optional: 1 teaspoon lemongrass pasteavailable in the produce section at grocery stores.
Instructions
To Make Coconut Rice:
Add all of the ingredients to the bowl of a rice cooker, select regular rice cycle (no need to cook on the brown rice cycle) and begin the cycle. When finished, fluff with a fork and serve.
(If you do not have a rice cooker, combine all ingredients in a stockpot. Bring to a boil, stirring once, then cover with a tight fitting lid or foil. Reduce heat and simmer for 20 minutes. Remove the pan from the heat and let stand, undisturbed, for 5-10 minutes. Fluff with a fork before serving.
To Freeze Extra Coconut Rice:
Line a sheet pan with parchment paper or rinse the pan with water and shake off excess. This will keep the rice from sticking. Spread the rice out on the pan and let stand until it is no longer steaming hot. Rinse a measuring cup with water and shake out the excess. Measure meal-sized portions into re-sealable zipper top bags. Use your hands to gently flatten the rice and distribute it evenly in the bag. Seal the bags, label and store in the freezer for up to 6 months.
To Reheat Rice:
Transfer the frozen rice to a microwave safe container and microwave on high in 1 minute bursts, until the rice is hot all the way through. Fluff with a fork before serving.
To Make the Thai Red Curry Shrimp:
Heat the coconut oil over medium high heat in a large saucepan. Add the onions to the pan and saute, stirring or tossing occasionally, until the onions have a touch of brown to them.
Add the coconut milk and red curry paste to the pan and bring to a boil, whisking to combine the red curry paste into the coconut milk. Lower the heat and let it simmer gently for 5 minutes.
Add the fish sauce, sugar and water and return it to a boil. Again, lower the heat and let it simmer for 8 minutes. Add the optional lemongrass paste (if using) and whisk it in carefully.
Add the frozen peas and cook until the peas are hot all the way through, about 2 minutes. Bring the liquid back to a gentle simmer and add the cleaned, shelled shrimp. Cook just until the shrimp are curled and pink. This should take between 3 to 5 minutes.
To Serve the Coconut Rice and Thai Red Curry Shrimp:
Scoop a serving of coconut rice into each bowl and spoon the shrimp with the sauce and vegetables over the rice. Scatter some chopped cilantro and basil over the top and serve immediately.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.