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To create the perfect Tropical Bliss Coconut Curry Shrimp, it’s essential to understand the key ingredients that contribute to its distinctive flavor and nutritional profile. Each component plays a vital role in crafting this dish.

Coconut Curry Shrimp with Jasmine Rice

Discover the vibrant flavors of Tropical Bliss Coconut Curry Shrimp, a delightful dish that whisks you away to a tropical paradise! Made with succulent shrimp simmered in creamy coconut milk and aromatic spices, this recipe is not only quick and easy—taking less than 30 minutes to prepare—but also packed with nutrition. Fresh vegetables add color and crunch, making it a visually stunning and healthy addition to your dining experience. Perfect for home cooks looking to impress!
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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 ginger, grated

1 red bell pepper, sliced

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, chopped, for garnish

For the Jasmine Rice:

1 cup jasmine rice

1¾ cups water

Pinch of salt

Instructions
 

Prepare the Jasmine Rice:

    In a medium saucepan, combine 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 let it simmer for about 15 minutes, or until the rice is tender and the water is fully absorbed. Afterward, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.

      Cook the Coconut Curry Shrimp Base:

        Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Then, stir in the minced garlic and grated ginger, cooking for another minute until fragrant and aromatic.

          Add the Curry Paste and Vegetables:

            Incorporate the red curry paste, stirring vigorously to evenly coat the onions. Next, add the sliced red bell pepper and trimmed snap peas. Cook for approximately 3-5 minutes, stirring frequently, until the vegetables are tender but still maintain their vibrant color.

              Incorporate Coconut Milk and Seasonings:

                Pour in the coconut milk, followed by the fish sauce (if using) and brown sugar. Stir well to combine all ingredients. Bring the curry mixture to a gentle simmer, allowing it to cook for about 5 minutes to enable the flavors to meld beautifully.

                  Cook the Shrimp:

                    Add the peeled and deveined shrimp to the skillet, stirring them into the aromatic curry sauce. Cook for roughly 3-4 minutes, or until the shrimp turns pink and opaque. Squeeze the juice of one lime over the dish and season with salt and pepper to taste.

                      Serve:

                        To serve, place a generous scoop of jasmine rice in each bowl, then ladle the luscious coconut curry shrimp over the rice. Garnish each bowl with fresh chopped cilantro, adding a burst of flavor and a splash of color.

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

                            Optional Presentation Tips: Serve in colorful bowls to enhance the tropical theme, and add lime wedges on the side for an extra fresh squeeze!