Thai Curry Shrimp with Coconut Rice
Serves 4
25 mins prep
45 mins cook
70 mins total
Thai Curry Shrimp with Coconut Rice- this is one if my favorite creations ever and I am already craving it again! The sauce is perfectly creamy, slightly tangy and a bit sweetened from the pineapple chunks! Pure perfection!
0 servings
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1. Add coconut rice ingredients to a rice cooker and set aside; 2. Chop your pineapple, slice green beans and bell pepper and set aside; 3. Season shrimp with 2 tbs olive oil, salt and pepper and sear for about 1 minute per side; set aside; 4. Add 1 tbs of olive oil and quickly sauté ginger and garlic and add red curry paste and coconut milk, green beans, peppers and cook for about 5 mins until softened then add lime juice, pineapple chunks and cornstarch slurry; once thickened bring the shrimp back and turn the burner off; 5. Serve with coconut rice, finish with basil leaves, cilantro, black pepper and enjoy!
