Thai Red Curry Shrimp with Vegetables
Store-bought curry paste, coconut milk, and quick-cooking shrimp make a fragrant curry in the time it takes to steam rice.
Ingredients
- 1½ cups jasmine rice rinsed
- 2¼ cups water
- 1 tbsp vegetable oil
- 3 tbsp Thai red curry paste
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 can coconut milk 13.5 oz can, full-fat
- ½ cup chicken broth
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1 red bell pepper sliced
- 1 zucchini halved and sliced
- 1 lb large shrimp peeled and deveined
- 1 lime
- ½ cup basil leaves
Steps
Bring 1½ cups jasmine rice and 2¼ cups water to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.
Heat 1 tbsp vegetable oil in a large pot over medium heat. Fry 3 tbsp Thai red curry paste, 2 cloves garlic, and 1 tbsp fresh ginger, stirring, until fragrant.
Whisk in 1 can coconut milk, ½ cup chicken broth, 1 tbsp fish sauce, and 2 tsp brown sugar. Bring to a simmer, add 1 red bell pepper and 1 zucchini, and cook until just tender.
Add 1 lb large shrimp and simmer until pink and curled.
Off the heat, stir in the juice of ½ lime and ½ cup basil leaves. Serve over rice with wedges from the rest of the lime (½ lime).
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