Coconut Shrimp Curry with Jasmine Rice

Warm coconut milk shrimp curry with fresh cilantro, cabbage and fluffed jasmine rice.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

Calories: 690 Fat: 15g Carbs: 78g Protein: 22g

HEAVEN. Do we need to say more. This curry is super comforting, delicious, warm and full of flavor! Fall feel with summer flavors, coconut milk and the remaining of the summer produce, we are loving it. We recommend you enjoy this beauty curled up on the couch on one of these chilly days. Netflix and curry.

Ingredients

Coconut Milk

Jasmine rice

Minnesota Nice Spice St. Croix Curry spice blend

Garlic

Cilantro

Red cabbage

Shrimp

Tomato paste

Featured Ingredient Partners:

St Croix. Curry: Minnesota Nice Spice - Minneapolis, MN

Cilantro: Harmony Valley Farm

Shrimp: The Fish Guys - Minneapolis, MN

Mince To cut a food into very small pieces.

Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.

Simmer To stew gently below or just at boiling point.

Medium pot with lid

Medium, tall sauté pan

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Tear cilantro leaves and stems. Mince or grate garlic. Thinly slice red cabbage avoiding the hard inner core; discard core. Remove shrimp from package; rinse and pat dry.

Step 2: COOK RICE

Place jasmine rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin cooking the shrimp (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

Step 3: COOK SHRIMP

Heat 1 tsp. oil in medium, tall sauté pan. Add tomato paste, garlic and curry powder. Sauté 1-2 min until fragrant and caramelized. Add shrimp to pan and sauté another 4-5 min until shrimp turns pink and is incorporated with aromatics.

Step 4: MAKE BROTH

Add coconut milk and 1 ¼ cup water and simmer for 10-15 until reduced by half. . USDA recommends seafood beef to an internal temperature 145ºF.

Step 5: FINISH CURRY

Add red cabbage and cilantro to curry and mix to incorporate.

Step 6: PLATE YOUR DISH

Divide jasmine rice between two bowls. Top with shrimp curry and plenty of sauce. Enjoy!