Coconut Thai Curry Shrimp

Ingredients

For the coconut rice:

• 1 ½ cups jasmine rice
• 1 (400ml) can coconut milk
• 1 ¼ cup water
• 1 teaspoon salt
• 1 teaspoon sugar

For the shrimp:

• 1 tablespoon canola oil
• 2 shallots, thinly sliced
• Salt & pepper
• 3 garlic cloves, minced
• 2 tablespoons grated ginger
• 3–4 tablespoons prepared red Thai curry paste
• 1 can coconut milk
• 400g frozen peeled raw shrimp, thawed
• 1 cup cherry tomatoes, halved
• 1 handful snow peas or green beans
• 2 limes
• Crushed red pepper flakes
• Chopped peanuts
• Cilantro

Directions

1. For the coconut rice, add the rice, coconut milk, water, salt, and sugar to a medium saucepan. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Simmer for 10 to 15 minutes or according to the package directions. Turn off the heat and set aside to steam for 10 minutes.
2. Meanwhile, add the shallots into the pan and season with salt and pepper. Cook for 2 to 3 minutes just until softened. Add in the garlic, ginger, and prepared red Thai curry paste and cook for 1 minute to bring the flavours together.
3. Turn the heat down to medium-low and add in the coconut milk. Bring to a simmer and add in the shrimp, tomatoes, and snow peas or green beans. Simmer for 4 to 5 minutes or until the shrimp are pink and cooked through.
4. Serve the rice topped with the shrimp curry, garnished with crushed red pepper flakes, peanuts, and cilantro.