Thai Curry Shrimp with Coconut Rice | Vessy’s Gourmet kitchen
Thai Curry Shrimp with Coconut Rice
25 mins prepServes 4
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!
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!
