Get ready to embark on a culinary journey that will transport your taste buds straight to a tropical paradise! This Coconut Curry Shrimp Over Rice is not just a meal—it's an explosion of flavors that combines the rich, creamy essence of coconut milk with the bold, warming spices of curry, all perfectly complemented by succulent, tender shrimp. In just 35 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds, wondering how you became such a kitchen maestro.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- Shrimp, peeled and deveined
- Coconut milk
- Curry powder
- Garlic, minced
- Ginger, minced
- Rice
- Vegetable oil
- Salt
- Pepper
- Green onions, chopped
Instructions
- Begin by preparing the rice according to the package instructions. Typically, you will need to rinse the rice under cold water until the water runs clear, then combine it with water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for about 15-20 minutes until the water is absorbed and the rice is tender. Once done, fluff with a fork and set aside.
- While the rice is cooking, gather all your ingredients: peeled and deveined shrimp, coconut milk, curry powder, minced garlic, minced ginger, vegetable oil, salt, pepper, and chopped green onions.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn them.
- Add the curry powder to the skillet and stir well, allowing it to cook for another minute. This will help release the flavors of the spices.
- Pour in the coconut milk, stirring to combine with the garlic, ginger, and curry powder mixture. Bring the sauce to a gentle simmer.
- Once the sauce is simmering, add the shrimp to the skillet. Cook for about 5-7 minutes, or until the shrimp turn pink and are cooked through. Stir occasionally to ensure the shrimp are evenly coated in the sauce.
- Season the curry with salt and pepper to taste. Adjust the seasoning based on your preference.
- To serve, place a generous scoop of rice on each plate and ladle the coconut curry shrimp over the rice.
- Garnish with chopped green onions for added flavor and a pop of color. Serve immediately and enjoy your Coconut Curry Shrimp Over Rice!
Tips
- Choose Fresh Shrimp: Always opt for fresh, high-quality shrimp for the best flavor and texture. Look for shrimp that smells clean and ocean-like, with no strong fishy odor.
- Don't Overcook the Shrimp: Shrimp cook quickly and can become tough if overdone. Remove them from heat as soon as they turn pink and curl slightly.
- Toast Your Spices: Take an extra minute to toast the curry powder before adding liquid. This helps release deeper, more complex flavors.
- Use Full-Fat Coconut Milk: The richness of full-fat coconut milk creates a more luxurious and creamy sauce compared to lite versions.
- Customize Your Heat: Adjust the curry powder quantity to control the spice level. For more heat, add a pinch of red pepper flakes or cayenne.
- Fresh Garnishes Matter: The chopped green onions aren't just for looks—they add a fresh, sharp contrast to the rich curry.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 180mg
