Thai Red Curry with Shrimp, Vegetables and Jasmine Rice

Tantalize your taste buds with an authentic Thai culinary experience right in your kitchen. This Thai Red Curry with Shrimp, Vegetables, and Jasmine Rice recipe brings you a symphony of flavors and textures that will transport you to the bustling streets of Bangkok with every bite. This dish isn’t just about the alluring combination of spicy, sweet, and savory, but also about a balance of nutritious ingredients that make for a wholesome meal.

Ingredients

Before we dive into the cooking process, let’s ensure we have all the ingredients ready for this delicious journey.

For the Red Curry

• 1 tablespoon coconut oil
• 2 tablespoons Thai red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium-sized carrot, julienned
• 1 cup snow peas
• 1 cup Thai basil leaves
• 1 pound shrimp, peeled and deveined

For the Jasmine Rice

• 1 cup jasmine rice
• 1 ½ cups water
• Pinch of salt

Instructions

Follow these straightforward steps to create your Thai Red Curry masterpiece.

Jasmine Rice Preparation

1. Rinse the Jasmine Rice: Wash 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch, which prevents the rice from becoming sticky.
2. Cook the Rice: Combine the rinsed rice, 1 ½ cups of water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover and let it simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Thai Red Curry Preparation

1. Heat the Oil: Place a large skillet or wok over medium heat and add 1 tablespoon of coconut oil to coat the bottom.
2. Sauté the Curry Paste: Add 2 tablespoons of Thai red curry paste to the pan and sauté for a minute to release the flavors.
3. Combine with Coconut Milk and Broth: Gradually whisk in one can of coconut milk and 1 cup of vegetable broth, stirring until well combined with the curry paste.
4. Season the Curry: Stir in 1 tablespoon of fish sauce and 1 tablespoon of brown sugar.
5. Cook the Vegetables: Add the red and yellow bell peppers, carrot, and snow peas to the curry. Simmer for about 5 minutes or until vegetables are tender but still crisp.
6. Add the Shrimp: Incorporate the peeled and deveined shrimp into the curry. Cook for 3-5 minutes or until the shrimp turn pink and are cooked through.
7. Finish with Thai Basil: Stir in a cup of Thai basil leaves and cook for an additional minute.

Plating Your Thai Red Curry

Spoon a generous helping of the fluffy jasmine rice onto each plate, then ladle the fragrant Thai red curry with shrimp and vegetables over the top. The vibrant colors of the curry provide visual appeal, while the steam rising off the rice promises a warm, comforting meal.

Conclusion

There you have it, a Thai Red Curry with Shrimp, Vegetables, and Jasmine Rice that will satisfy your cravings for an exotic meal without leaving the comfort of your home.

Unlock the treasure trove of Thai flavors any night of the week with this simple yet sophisticated dish that’s destined to become a regular on your dinner table.