Curry Shrimp with Jasmine Rice
Quick coconut curry shrimp served over fluffy jasmine rice with frozen vegetables stirred in.
Total
35 min
Prep
10 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 400 g Shrimp
- 150 g Jasmine Rice
- 200 ml Coconut Milk
- 1 tbsp Curry
- 150 g Frozen vegetables
- 1 onions
- 1/2 tsp Garlic powder(optional)
- 1 tsp Fish Sauce(optional)
- 1 tbsp Rapeseed oil
Instructions
- 1
Cook jasmine rice according to package directions.
- 2
Dice the onion and sauté in rapeseed oil until soft.
- 3
Add curry powder and garlic powder, cook 1 minute.
- 4
Add coconut milk and frozen vegetables, simmer 5 minutes.
- 5
Add shrimp and fish sauce, cook 3-4 minutes until pink.
- 6
Serve curry over rice.
Nutrition per serving
Calories
620
31% of a 2,000 kcal day
| Protein | 34 g |
| Carbohydrate | 68 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 720 mg |
Goes well with this
Thai dishes that round out the meal.
Thai Red Curry Noodles
Rice noodles bathed in a fragrant coconut milk and red curry broth.
Red Curry Vegetable Biryani
Spicy Thai red curry base mixed with long-grain rice and bamboo shoots.
Thai-Inspired Coconut Khichdi
A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.
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