Ingredients
- 1 3/4 cups water
- 1 cup jasmine rice (uncooked)
- 2 teaspoons butter
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 2 to 3 shallots (minced)
- 1 tablespoon minced garlic
- 1 1/2 tablespoons minced ginger
- 1 can (14 ounce) low-fat coconut milk
- 2 pinches red pepper flakes
- 1 tablespoon minced lemongrass
- 1/2 tablespoon red curry paste
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 8 ounces sliced water chestnuts (drained and rough chopped, or substitute bamboo shoots, drained)
- 1 pound raw shrimp (large, peeled and deveined)
- 1 tablespoon fresh lime juice
- Green onion tops or cilantro (for garnish)
- Lime wedges (for garnish)
How to Make
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Step 1: Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
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Step 2: In a wok or large skillet, heat the oil and saute the shallots, garlic, and ginger for 1 1/2-2 minutes.
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Step 3: Add the coconut milk, red pepper flakes, lemongrass, red curry paste, fish sauce, brown sugar, lime juice, and water chestnuts or bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
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Step 4: Add the raw shrimp and simmer for 3-4 minutes, just until the shrimp turn pink/opaque.
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Step 5: Once the shrimp have turned pink remove the curry from the stove top and ladle over rice, garnish with green onion tops, or cilantro, and serve immediately with lime wedges.
Tips & Variations
- Large skillet or wok
We hope you enjoy this recipe!
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