Coconut Milk Rice with Spicy Shrimp Curry

Name: Coconut Milk Rice with Spicy Shrimp Curry
Total time: 40 min
Yield: Serves 4
Ingredients: 1 1/2 cups jasmine rice; 1 can (13.5 oz) full-fat coconut milk; 1 cup water; 1 tsp kosher salt; Pinch of sugar (optional); 1 lb large shrimp, peeled and deveined; 2 tbsp garlic-ginger paste; 3 tbsp red curry paste; 1/2 can (about 7 oz) coconut cream; 1 1/2 cups mixed vegetables (fresh or frozen); 2 tbsp neutral oil; 1 lime, juiced; fish sauce (optional, to taste)

Serves 4
40 min

Coconut rice and a shrimp curry that builds in stages. The work is in the sequencing, not the technique.

Ingredients

Coconut Rice

jasmine rice
full-fat coconut milk
water
kosher salt
sugar optional

Shrimp Curry

large shrimp, peeled and deveined
garlic-ginger paste
red curry paste
coconut cream
mixed vegetables fresh or frozen
neutral oil
lime, juiced
fish sauce optional, to taste

Steps

01
Rinse rice until the water runs mostly clear.
02
Combine rice, coconut milk, water, and salt. Bring to a boil, cover, reduce to low. Cook until tender.
03
Heat oil in a pan over medium. Add garlic ginger paste and cook until fragrant.
04
Add curry paste and let it bloom in the oil.
05
Stir in coconut cream. Loosen with water if needed.
06
Add vegetables and simmer until tender.
07
Add shrimp and cook just until opaque.
08
Finish with lime. Adjust seasoning.

By JORDAN HESS