Ingredients

The following ingredients have 4 Servings
  • 1 cup jasmine rice
  • 1 pound large shrimp or prawns, (tails on)
  • 2 tablespoons olive oil, (divided)
  • 2 cloves garlic, (minced)
  • 1/2 teaspoon dried red chili flakes
  • 1 small onion, (peeled and diced)
  • 1/2 large red bell pepper, (seeded, diced or sliced)
  • 1/2 large yellow bell pepper, (seeded, diced or sliced)
  • 1/2 large orange bell pepper, (seeded, diced or sliced)
  • 1 14 oz. can (396 ml.) full-fat coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons red curry paste
  • 2 teaspoons fresh ginger, (finely grated)
  • 1 tablespoon coconut sugar, (or brown sugar)
  • 2 tablespoons lime juice, (freshly squeezed)
  • 1/4 cup cilantro leaves, (finely chopped)
  • 1/4 cup basil leaves, (finely chopped)
  • 1 green onion, (thinly sliced)
  • 1 medium lime, (quartered, for garnish)

Instruction

  • Begin by cooking the rice. You can either cook it in an Instant Pot (1 cup rice with 1 cup water and a pinch of salt) for 5 minutes with a 10-minute natural release OR use my recipe for Never Fail Thai Coconut Rice, cooked on the stovetop. (link to recipe in Notes, below.)
  • Peel and devein the shrimp or prawns. You can leave the tails on (they add flavour) or remove them first, your choice.
  • Toss the shrimp with 2 teaspoons olive oil, minced garlic and red chili flakes. Set aside.
  • Make the Thai red curry sauce. Combine the coconut milk with the fish sauce, curry paste, ginger, sugar, and lime juice. Set aside.
  • Heat 2 teaspoons oil in a skillet over medium heat. Sauté diced onions and bell peppers until softened but not browned, about 5 - 7 minutes. Remove to a bowl.
  • Add 2 teaspoons oil to the skillet. Cook shrimp (prawns) for a minute or two on each side, just until no longer translucent. Remove to a separate bowl.
  • Transfer the onions and peppers back to the skillet and add the coconut curry sauce mixture. Bring to a boil, then reduce the heat and simmer until reduced by half.
  • Add the shrimp back into the skillet. Stir in half the cilantro and basil leaves.
  • Serve over jasmine rice. Garnish with the remaining cilantro, basil and sliced green onion.