Name: Thai Red Curry with Shrimp and Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups Jasmine Rice; 1 tbsp Coconut Oil; 3 tbsp Thai Red Curry Paste; 3 cloves Garlic, minced; 1 tbsp Fresh Ginger, grated; 1 can (14oz) Full-fat Coconut Milk; 1/2 cup Chicken Broth; 2 tbsp Fish Sauce; 1 tbsp Brown Sugar; 1 large Red Bell Pepper, sliced; 1 cup Bamboo Shoots, sliced; 1.5 lbs Large Shrimp, peeled and deveined; 1/2 cup Fresh Thai Basil; 1 tbsp Lime Juice

"Transport your taste buds to Thailand with this vibrant and creamy red curry. Succulent jumbo shrimp are simmered in a silky coconut milk sauce infused with spicy red curry paste and fresh Thai basil, served alongside perfectly steamed jasmine rice."

Ingredients

Qty	Item
2 cups 400 g	Jasmine Rice
1 tbsp 15 ml	Coconut Oil
3 tbsp 45 g	Thai Red Curry Paste
3 cloves 9 g	Garlic, minced
1 tbsp 6 g	Fresh Ginger, grated
1 can (14oz) 400 ml	Full-fat Coconut Milk
1/2 cup 120 ml	Chicken Broth
2 tbsp 30 ml	Fish Sauce
1 tbsp 12 g	Brown Sugar
1 large 150 g	Red Bell Pepper, sliced
1 cup 150 g	Bamboo Shoots, sliced
1.5 lbs 680 g	Large Shrimp, peeled and deveined
1/2 cup 15 g	Fresh Thai Basil
1 tbsp 15 ml	Lime Juice

How to Make Thai Red Curry with Shrimp and Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear. Cook the rice with 3 cups of water in a rice cooker or covered pot for about 15-18 minutes until tender and fluffy.

While the rice cooks, heat the coconut oil in a large skillet or wok over medium heat. Add the red curry paste, minced garlic, and grated ginger, sautéing for 2 minutes until the paste is fragrant and slightly darkened.

Gradually whisk in the coconut milk and chicken broth to ensure the paste is fully incorporated into the liquid. Bring the mixture to a gentle simmer.

Stir in the fish sauce and brown sugar. Add the sliced bell peppers and bamboo shoots, simmering for 5 minutes until the vegetables are tender-crisp.

Add the shrimp to the sauce. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Do not overcook.

Remove from heat. Stir in the lime juice and fresh Thai basil leaves. Serve the curry in bowls over a generous portion of jasmine rice.

·
Use full-fat coconut milk for the creamiest, most authentic sauce texture.
·
To make it spicier, add 1-2 sliced bird's eye chilies along with the garlic.
·
If you cannot find Thai basil, Italian sweet basil with a dash of mint is a decent substitute.
·
Pat the shrimp dry before adding them to the curry to prevent excess water from thinning the sauce.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, ensure they are completely thawed and patted dry before adding them to the curry.

Is this recipe gluten-free?

Yes, as long as your red curry paste and fish sauce are certified gluten-free, this dish is naturally gluten-free.

Can I substitute the shrimp?

Absolutely! Chicken breast or tofu work wonderfully; just adjust the cooking time to ensure they are fully cooked through.

How do I store leftovers?

Store the curry and rice separately in airtight containers in the fridge for up to 3 days.

Video Tutorials

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