Coconut Curry Shrimp with Fluffy Rice
If you’re looking for a dish that marries comfort with culinary adventure, then this Insanely Good Coconut Curry Shrimp with Fluffy Rice is exactly what you need. With juicy shrimp coated in a creamy coconut curry sauce and served alongside perfectly fluffy basmati rice, this recipe is not only satisfying but also bursting with flavor. In just 25 minutes, you can whip up a delightful meal that serves four and keeps the calories in check at around 430 per serving. This dish is sure to please everyone at the table!
Why You Will Love This Recipe
This Coconut Curry Shrimp is a game-changer for your weeknight dinners. The combination of tender shrimp, rich coconut milk, and warm spices creates an irresistible sauce that coats each bite. With its bright flavors and fragrant aroma, this dish transports you straight to a tropical paradise. Furthermore, using simple, wholesome ingredients makes it accessible even for beginner cooks. Pair it with fluffy rice, and you’ve got a meal that’s both comforting and exotic!
Pro Tips for Making Insanely Good Coconut Curry Shrimp with Fluffy Rice
1. Use Fresh Ingredients: Fresh shrimp, herbs, and spices will elevate the flavor profile of your curry. If using frozen shrimp, ensure they are fully thawed before cooking.
2. Adjust the Spice Level: The red chili adds a lovely heat, but you can adjust this to your preference. If you prefer a milder dish, either reduce the amount of chili or deseed it before adding.
3. Customize Your Vegetables: Add baby spinach or bell peppers for extra nutrition and color. They complement the shrimp beautifully and enhance the dish’s aesthetic.
4. Perfect Rice: Make sure to rinse the basmati rice before cooking to remove excess starch, which can make the rice gummy. This ensures you achieve that light, fluffy texture.
5. Garnish for Flavor: Don’t skip on the fresh cilantro! It adds a burst of flavor and a fresh contrast to the rich curry.
Ingredients
Here’s everything you need to make our Coconut Curry Shrimp with Fluffy Rice:
- For the Shrimp Curry:
- 500g large shrimp, peeled & deveined
- 2 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red chili, sliced
- 1 tbsp curry powder
- 1 tsp paprika
- 400ml coconut milk
- 2 tbsp fresh cilantro, chopped
- Salt & pepper to taste
- For the Rice:
- 250g basmati rice
- 500ml water
- 1 tsp salt
Instructions
Step 1: Begin by preparing the basmati rice. Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 500ml of water, and 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Once cooked, remove from heat and let it sit covered for an additional 5 minutes to help it fluff up.
Step 2: While the rice is cooking, heat 2 tablespoons of olive oil or coconut oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onion turns translucent.
Step 3: Next, add the minced garlic, grated ginger, and sliced red chili to the pan. Cook for an additional 2-3 minutes, stirring frequently to avoid burning, until fragrant. This mixture creates the base for your curry.
Step 4: Stir in 1 tablespoon of curry powder and 1 teaspoon of paprika. Cook for 1 minute to allow the spices to toast and enhance their flavors.
Step 5: Add the peeled and deveined shrimp to the pan. Cook for about 2 minutes on each side, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
Step 6: Pour in the 400ml of coconut milk and season with salt and pepper to taste. Stir well and allow the mixture to simmer for about 3-4 minutes. This will thicken the sauce slightly and blend all the flavors beautifully.
Step 7: Finish by stirring in the chopped fresh cilantro, allowing it to wilt slightly before serving. The cilantro adds a fresh flavor that complements the richness of the coconut curry.
Step 8: Serve the shrimp curry hot over a bed of the fluffy basmati rice. Enjoy garnishing with extra cilantro if desired!
Frequently Asked Questions (FAQs)
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking for the best texture and flavor.
What can I substitute for coconut milk?
If you want to avoid coconut milk, you can use heavy cream or a milk alternative like almond milk, although the flavor will differ slightly.
How can I make this dish spicier?
If you like it hot, add more red chili or even a dash of cayenne pepper. You can also top it with a chili oil drizzle for additional heat.
Can I add vegetables to the curry?
Absolutely! Bell peppers, baby spinach, and green beans would be excellent additions for extra nutrition and flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.
Conclusion
This Insanely Good Coconut Curry Shrimp with Fluffy Rice is a vibrant and delicious dish that easily pleases a crowd. Its quick cooking time, rich flavors, and customizable nature make it a staple recipe worth keeping in your repertoire. Whether you’re cooking for family or entertaining guests, this dish is sure to impress. Enjoy the sunny flavors of the tropics right from your kitchen!
