Coconut Thai curry shrimp

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the coconut rice, add the rice, coconut milk, water, salt, and sugar to a medium saucepan.

Step 2

Bring to a boil over medium-high heat, cover, and reduce the heat to low.

Step 3

Simmer for 10 to 15 minutes or according to the package directions. Turn off the heat and set aside to steam for 10 minutes

Step 4

For the curry, add the oil to a large sauté pan or braiser over medium heat. Add in the shallots and season with salt and pepper. Cook for 2 to 3 minutes just until softened.

Step 5

Add in the garlic, ginger, and prepared red Thai curry paste and cook for 1 minute to bring the flavours together.

Step 6

Turn the heat down to medium-low and add in the coconut milk. Bring to a simmer and add in the shrimp, tomatoes, and snow peas or green beans. Simmer for 4 to 5 minutes or until the shrimp are pink and cooked through.

Step 7

Serve the rice topped with the shrimp curry, garnished with crushed red pepper flakes, lime juice and cilantro.