Sweet shrimp in rich red coconut curry over jasmine rice

≈ $11.89/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• shrimp (peeled and deveined)350 g
• jasmine rice1 cup
• curry paste (red)3 tbsp
• coconut milk (full fat)1 can
• bell pepper1 ea
• snap pea2 handfuls
• basil leavesa handful
• fish sauce1 tbsp
• white sugar2 tsp
• lime1 ea

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, pat the shrimp dry with paper towel.
• •Thinly slice the bell pepper.
• •String the snap peas.

3Bloom the curry paste

• •Spoon the thick cream from the top of the coconut milk into a wide pot over medium-high heat.
• •Add the red curry paste and fry 2 minutes, stirring, until fragrant and the oil separates.

4Simmer the curry

• •Pour in the rest of the coconut milk and bring to a gentle simmer.
• •Add the bell pepper and simmer 3 minutes.
• •Add the shrimp and snap peas and simmer 3 to 4 minutes until the shrimp are pink and just opaque.
• •Stir in the fish sauce and sugar and season to taste.

5Plate

• •Spoon the rice into two bowls and ladle the curry over top.
• •Garnish with the basil.
• •Serve with lime wedges for squeezing.