Thai Red Curry Shrimp with Coconut Rice (How to Freeze Rice)
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.
For the Coconut Rice:
- 5 cups Texmati Light Brown Rice
- 3 cans full-fat Coconut Milk
- additional water
- 1 1/2 teaspoons salt
For the Thai Red Curry Shrimp:
- 1 teaspoon coconut oil or vegetable oil
- 1 medium cooking onion
- 1 can full-fat coconut milk 13-14 ounces
- 1 tablespoon Red Curry Paste
- 1 tablespoon fish sauce
- 1 tablespoon raw sugar or light brown sugar
- 1 cup frozen peas
- 1/2 cup water
- 1 pound raw shelled, cleaned shrimp
- Chopped fresh basil and cilantro for garnish
- Optional: 1 teaspoon lemongrass paste available in the produce section at grocery stores.
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 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: