Description
A flavorful and creamy coconut curry with succulent shrimp served over fragrant jasmine rice infused with cardamom, cinnamon, and star anise.
Ingredients
Scale
- For the Aromatic Rice:
- 1 cup jasmine rice
- 1 ½ cups water
- 2 cardamom pods, lightly crushed
- 1 small cinnamon stick
- 1 star anise
- ¼ teaspoon salt
- For the Coconut Curried Shrimp:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 can (13.5 oz) coconut milk
- ½ cup chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
- 1 lb large shrimp, peeled and deveined
- ½ cup frozen peas
- Fresh cilantro and lime wedges for garnish
Instructions
- Prepare the aromatic rice: Rinse jasmine rice under cold water until water runs clear. In a small saucepan, combine rice, water, cardamom, cinnamon stick, star anise, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and discard whole spices.
- While rice cooks, start the curry: In a large skillet or wok, heat coconut oil over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste, turmeric, and cumin. Cook for 1 minute, stirring constantly.
- Pour in coconut milk, broth, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer. Let cook for 5 minutes, allowing flavors to meld.
- Add shrimp and peas to the sauce. Cook for 3–4 minutes until shrimp are pink and opaque. Taste and adjust seasoning if needed.
- Serve the curry over the aromatic rice. Garnish with fresh cilantro and lime wedges.
Notes
For a milder curry, reduce red curry paste to 2 teaspoons. You can substitute shrimp with tofu or chicken if preferred.
Nutrition
- Calories: 485 kcal
- Sugar: 6 g
- Fat: 24 g
- Carbohydrates: 45 g
- Protein: 28 g