Plump shrimp in a fragrant red coconut curry, ready fast

≈ $5.24/serving$5.48at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• shrimp350 g
• coconut milk1 can (400 ml) coconut milk
• curry paste3 tbsp
• jasmine rice1 cup
• bell pepper1 ea
• yellow onion1 ea
• fish sauce1 tbsp
• white sugar1 tsp
• lime1 ea
• basil (optional)a handful

Method

1Start the rice

• •Rinse the rice in a fine mesh sieve until the water runs clear.
• •Add the rice to a pot with 1¼ cups salted water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until the grains are tender.
• •Rest covered off the heat until serving.

2Prep

• •Meanwhile, slice the onion and bell pepper into strips.
• •Pat the shrimp dry and season lightly with salt.

3Build the curry base

• •Heat 1 tbsp oil in a pot over medium-high heat.
• •Fry the curry paste 60 seconds until it smells intense.
• •Add the onion and bell pepper and cook 3 minutes until softened.

4Simmer the curry

• •Pour in the coconut milk with the fish sauce and sugar.
• •Simmer 6 to 8 minutes until slightly thickened.

5Add the shrimp

• •Slide in the shrimp and poach gently 3 minutes, just until pink and curled.
• •Stir in the juice of half of the lime.

6Plate

• •Spoon the rice into bowls.
• •Ladle the curry over the top.
• •Tear the basil over the curry if desired.
• •Serve with the remaining lime cut into wedges.