Thai Curry Shrimp with Coconut Rice | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Thai Curry Shrimp with Coconut Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: SE GROCERS Jasmine Rice; Signature Kitchens Corn Starch, Pure; Adams Coarse Black Pepper; Diamond Crystal Salt Co Salt Flakes, Kosher; Cilantro; O Organics Organic Basil; Organic Lime; Mekhala Paste, Organic, Red Curry; Christopher Ranch Organic Black Garlic; Ginger Root; La Tourangelle Extra Virgin Olive Oil; Organic Pineapple; Coco Lopez Coconut Milk; Red Bell Pepper; Green Beans Round; Oishii Shrimp 16/20 EZ-Peel Raw Shrimp 1lbs

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Thai Curry Shrimp with Coconut Rice

Serves 425 mins prep45 mins cook

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

What you need

extra-virgin olive oil

jasmine rice

cornstarch

pepper

salt

cilantro

basil

lime

red curry paste

garlic

ginger root

pineapple

coconut milk

bell pepper

green beans

Oishii Shrimp 16/20 EZ-Peel Raw Shrimp 1lbs

lb raw shrimp

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Instructions

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!

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