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When you think of a dish that embodies the essence of tropical flavors and culinary simplicity, look no further than Tropical Delight: Quick Coconut Curry Shrimp with Jasmine Rice. This vibrant recipe is a burst of taste, combining succulent shrimp with the rich, creamy texture of coconut milk and the aromatic warmth of red curry paste. It's a dish that not only tantalizes the taste buds but also transports you to a tropical paradise with every bite.

Quick Coconut Curry Shrimp with Jasmine Rice

Experience the tropical flavors of Quick Coconut Curry Shrimp with Jasmine Rice, a vibrant and easy-to-make dish ready in under 30 minutes. This recipe highlights succulent shrimp cooked in creamy coconut milk and aromatic red curry paste, complemented by fresh vegetables. It's a perfect choice for busy lifestyles, offering a wholesome meal rich in protein and healthy fats. Bring the taste of paradise to your table with this delightful and nutritious meal!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

2 tbsp red curry paste

1 tbsp fish sauce

1 tbsp brown sugar

2 cloves garlic, minced

1 inch ginger, minced

1 bell pepper, sliced (red or yellow)

1 cup snap peas

1 tsp lime juice

2 tbsp fresh cilantro, chopped (for garnish)

2 cups jasmine rice

4 cups water or broth (for cooking rice)

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Cook the Jasmine Rice: In a medium saucepan, combine jasmine rice and water (or broth) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

    Prepare the Coconut Curry Sauce: In a large skillet or wok, heat a splash of oil over medium heat. Add garlic and ginger, sautéing for about 30 seconds until fragrant.

      Add the Curry Base: Stir in the red curry paste, allowing it to cook for 1-2 minutes. Then, pour in the coconut milk, fish sauce, and brown sugar. Mix well and let the sauce simmer for about 3-4 minutes.

        Cook the Shrimp and Vegetables: Add the shrimp, bell pepper, and snap peas to the skillet. Stir gently to coat everything in the curry sauce. Cook for about 5-7 minutes or until the shrimp turn pink and opaque. Season with salt, pepper, and lime juice to taste.

          Combine and Serve: Serve the curry shrimp over a bed of jasmine rice. Garnish with fresh cilantro and serve lime wedges on the side for an extra citrusy kick.

            Enjoy! Dive into your Tropical Delight and savor the flavors of the coconut curry that transport you to paradise!

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings