Ingredients for Tropical Red Curry Shrimp With Coconut Rice
- 1 pound tiger shrimp, peeled and deveined
- 1 (14 ounce) can light coconut milk
- 1 fresh mango, diced
- 1 cup fresh pineapple, diced
- Plantains
- 1 tablespoon macadamia nut oil
- 1 tablespoon fish sauce
- 1 1/2 tablespoons red curry paste
- 1/4 cup fresh cilantro, chopped (stems separated from leaves)
- 1 cup white rice
- 1/2 cup water
- 1/2 red bell pepper, diced
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1/2 cup chicken broth
- Belikin beer
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How to Make Tropical Red Curry Shrimp With Coconut Rice
- Marinate shrimp: In a bowl, combine shrimp with 1/4 cup of the coconut milk. Refrigerate for at least 15 minutes.
- Prepare coconut rice: Rinse rice thoroughly. Combine rice, 1/2 cup water, and 1/4 cup coconut milk in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until all liquid is absorbed.
- Make the curry sauce: In a small saucepan, combine red curry paste, fish sauce, brown sugar, lime juice, and chicken broth. Cook over low heat, stirring frequently, until sauce is smooth and fragrant (about 5 minutes).
- Add cilantro: Stir in cilantro stems and leaves. Simmer for 2 minutes.
- Remove cilantro: Before serving, remove cilantro stems; leave leaves in for a subtle flavor.
- Prepare fruit: Dice mango, pineapple, and red bell pepper into bite-sized pieces.
- Caramelize fruit: Heat macadamia nut oil in a large stainless steel skillet over medium-high heat. Once hot, add the diced fruit.
- Cook fruit: Cook, stirring occasionally, until fruit begins to caramelize and soften (about 5-7 minutes).
- Cook shrimp: Push the caramelized fruit to the edges of the pan. Add the marinated shrimp to the center of the pan.
- Sear shrimp: Cook the shrimp for 2-3 minutes per side, or until pink and cooked through.
- Combine: Gently toss the shrimp and fruit together, scraping up any browned bits from the bottom of the pan.
- Finish: Stir in half of the prepared curry sauce and cook for another minute to combine flavors.
- Serve: Serve over coconut rice. Top with the remaining curry sauce and garnish with any remaining cilantro leaves.
- Enjoy! Pair with a Belikin beer and dream of your next Belizean getaway!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
224g
Fat
165g
Carbs
44g
