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Tropical Bliss Coconut Curry Shrimp is a vibrant and flavorful dish that transports your taste buds to sun-kissed beaches and tropical getaways. This delightful recipe combines succulent shrimp with a rich and creamy coconut curry sauce, bringing together a medley of spices and fresh vegetables. The result is a dish that is not only satisfying but also packed with nutrition and flavor.

Coconut Curry Shrimp with Jasmine Rice

Indulge in the vibrant flavors of Tropical Bliss Coconut Curry Shrimp, a dish that transports you to sunny beaches with every bite. This recipe combines succulent shrimp and a rich coconut curry sauce, paired with fresh vegetables and fragrant jasmine rice. Quick and easy to prepare, it's packed with nutrition and flavor, making it a perfect meal for any occasion. Discover the harmony of spices and ingredients that make this dish unforgettable while enjoying a taste of the tropics at home.
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Ingredients
  

For the Coconut Curry Shrimp:

1 lb (450g) large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

1 red bell pepper, sliced into thin strips

1 cup snap peas, trimmed

1 tablespoon fish sauce (optional)

1 tablespoon brown sugar

Juice of 1 lime

Salt and pepper, to taste

Fresh cilantro, for garnish

For the Jasmine Rice:

1 cup jasmine rice

1 ¾ cups water

Pinch of salt

Instructions
 

Prepare the Jasmine Rice:

    In a medium saucepan, combine the jasmine rice, water, and a pinch of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and allow it to simmer for about 15 minutes, or until the rice is tender and the water has been absorbed. Afterward, remove from heat and let the rice sit, still covered, for an additional 5 minutes. Fluff the rice gently with a fork before serving.

      Cook the Coconut Curry Shrimp Base:

        In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it turns translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, continuing to cook for another minute until fragrant.

          Add the Curry Paste and Vegetables:

            Mix in the red curry paste, ensuring it coats the onions evenly. Then, add the sliced red bell pepper and snap peas. Cook for approximately 3-5 minutes, until the vegetables are tender yet still vibrant in color.

              Incorporate Coconut Milk and Seasonings:

                Pour in the coconut milk, followed by the fish sauce (if using) and brown sugar. Stir well to bring everything together, then bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld beautifully.

                  Cook the Shrimp:

                    Add the peeled and deveined shrimp to the skillet, stirring them into the rich curry sauce. Cook for around 3-4 minutes, or until the shrimp are pink and opaque. Squeeze in the lime juice and season with salt and pepper to taste.

                      Serve:

                        To serve, spoon a generous portion of jasmine rice into bowls, then ladle the coconut curry shrimp over the rice. Finish with a sprinkle of fresh cilantro for a burst of color and flavor that brightens the dish.

                          Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                            Presentation Tips: Serve the dish in colorful bowls and garnish with additional lime wedges and a handful of cilantro leaves for an eye-catching appearance. Enjoy this tropical delight with a smile!