Thai Shrimp Curry with Coconut Milk 🥥

Name: Thai Shrimp Curry with Coconut Milk 🥥
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/3 lbs shrimp; 1 3/4 cups jasmine or basmati rice; 2 cups canned coconut milk; 1 bell pepper; 1 onion; Olive oil, salt, and pepper; 3 tablespoons Thai curry (or Indian curry if unavailable); 1 pinch chili pepper; 1 teaspoon ginger; 1 tablespoon turmeric; 1 tablespoon paprika; Half a lime; 2 teaspoons flour; Half a teaspoon lemongrass (optional)

Michelle🍁🌻 @fioccodisale

La Spezia

I love cooking ethnic dishes and stumbled upon this recipe on Pinterest. It's a Thai dish with shrimp cooked in spiced coconut milk, served with fragrant jasmine rice. Last night, I made this delicacy, and it turned out to be truly delicious. The sweetness of the coconut milk and shrimp with a spicy kick and the "lemony" aftertaste of ginger was enjoyed by everyone. 🥥🍚

Michelle🍁🌻 @fioccodisale

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Ingredients

1 hour

4 servings

1 1/3 lbsshrimp
1 3/4 cupsjasmine or basmati rice
2 cupscanned coconut milk
1bell pepper
1onion
Olive oil, salt, and pepper
3 tablespoonsThai curry (or Indian curry if unavailable)
1 pinchchili pepper
1 teaspoonginger
1 tablespoonturmeric
1 tablespoonpaprika
Halfa lime
2 teaspoonsflour
Halfa teaspoon lemongrass (optional)

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Steps

1 hour

1

First, rinse the rice thoroughly 3 to 4 times (the water should be clear) and once it reaches a boil, cook it in plenty of water.
2

Once the rice is cooked, set it aside. Clean the shrimp: shell them and remove the vein, then rinse and set them aside for a moment.
3

In a large non-stick pan or wok, add olive oil, the bell pepper cut into small cubes, and the onion finely chopped. Sauté and once the bell pepper has softened, add the ginger, curry, chili pepper, salt, pepper, paprika, and turmeric. Let it brown for 2 minutes and add the coconut milk. Stir to combine all the flavors.
4

When the coconut milk reaches a boil, add 2 teaspoons of flour, lower the heat, and add the shrimp and the juice of half a lime. Let it cook for about 5 minutes, until the shrimp are cooked. Adjust the salt if necessary and turn off the heat. It should be a creamy consistency, not too thick.
5

Plate with a scoop of rice and the Thai shrimp curry. Add a few fresh parsley leaves, a chili ring, and a drizzle of raw olive oil.
6

Note: Thai curry is not easy to find. Alternatively, you can use Indian curry. If you don't have fresh shrimp, you can use frozen ones, thawed beforehand. I used half a teaspoon of lemongrass to flavor the rice while cooking. But it's optional since jasmine rice is already fragrant.