Thai Curry Shrimp with Coconut Rice 🍚

Thai Curry Shrimp with Coconut Rice 🍚 The sauce is perfectly creamy, slightly tangy and a bit sweetened from the pineapple chunks! Pure perfection! Ingredients: 1 lbs 18-20 black tiger shrimp 4 oz green beans 1 red bell pepper 1 can coconut milk 1 cup pineapple chunks 3 tbs olive oil 1 inch knob fresh ginger, grated 2 garlic cloves, crushed/grated 3 tbs red Thai curry paste 1/2 lime, juiced Basil leaves Cilantro 2 tsp salt 1 tsp cornstarch + 1 tbs water Black pepper, to taste Coconut rice: 1 cup jasmine rice 1 cup water 1/2 cup coconut milk 1/2 tsp salt Method: 1. Add coconut rice ingredients to a rice cooker and set aside; 2. Chop your pineapple, slice green beans and bell pepper and set aside; 3. Season shrimp with 2 tbs olive oil, salt and pepper and sear for about 1 minute per side; set aside; 4. Add 1 tbs of olive oil and quickly sauté ginger and garlic and add red curry paste and coconut milk, green beans, peppers and cook for about 5 mins until softened then add lime juice, pineapple chunks and cornstarch slurry; once thickened bring the shrimp back and turn the burner off; 5. Serve with coconut rice, finish with basil leaves, cilantro, black pepper and enjoy! The Seafoodnetwork Collections cookbook just launched and Cookbook link is in bio, Or go to Seafoodnetwork.info This book is a collection of all our cookbooks. There’s a 25% discount going on. Don’t miss out 🤤 Our books are also available for purchase on Amazon 🔝 Do you want to devour this seafood sensation⁉️ Comment and tag a Seafood Lover/Friend below 👇🏼 🎥

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Add coconut rice to a rice cooker and set aside;

Step 2

2. Chop your pineapple, slice green beans and bell pepper and set aside;

Step 3

3. Season shrimp with 2 tbs olive oil, salt and pepper and sear for about 1 minute per side; set aside;

Step 4

4. Add 1 tbs of olive oil and quickly sauté ginger and garlic and add red curry paste and coconut milk, green beans, peppers and cook for about 5 mins until softened then add lime juice, pineapple chunks and cornstarch slurry; once thickened bring the shrimp back and turn the burner off;

Step 5

5. Serve with coconut rice, finish with basil leaves, cilantro, black pepper and enjoy!

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