Thai Curry Shrimp with Coconut Rice 🍚

Thai Curry Shrimp with Coconut Rice 🍚 🎥 by 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!

Unbalanced

% 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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