Red Curry Shrimp with Coconut Rice and Cucumber Relish
By Jessica RudolphPublished on June 21, 2022
Time
50 minutes
Yield
Serves 4
Ingredients
1½ cups jasmine rice, rinsed thoroughly1½ cups water 1¼ cups plus 2 tablespoons canned coconut milk, divided2 tablespoons plus 1 teaspoon sugar, divided2¼ teaspoons table salt, divided¼ cup distilled white vinegar ¼ teaspoon red pepper flakes 1 English cucumber, cut into ½-inch pieces½ cup salted dry-roasted peanuts, chopped coarse2 tablespoons chopped fresh cilantro 2 tablespoons red curry paste 1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
Before You Begin
The relish is inspired by Victor Sodsook's recipe in True Thai (1995).
Instructions
- Combine rice, water, 1 cup coconut milk, 1 tablespoon sugar, and ¾ teaspoon salt in large saucepan. Bring to boil over high heat. Reduce heat to low to maintain bare simmer. Cover and cook until liquid is absorbed, about 20 minutes. Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula.
- Meanwhile, whisk vinegar, pepper flakes, 1 tablespoon sugar, and 1 teaspoon salt in bowl until sugar is dissolved. Add cucumber, peanuts, and cilantro and toss to combine. Let stand until ready to serve, tossing occasionally.
- Cook curry paste, 1 tablespoon coconut milk, remaining 1 teaspoon sugar, and remaining ½ teaspoon salt in 12-inch nonstick skillet over medium-high heat until mixture is dry, about 3 minutes. Add shrimp and cook, stirring occasionally, until shrimp are opaque throughout, 4 to 5 minutes. Stir in remaining 5 tablespoons coconut milk. Bring to simmer, then remove from heat. Serve shrimp with coconut rice and cucumber relish.
Time
50 minutesYield
Serves 4Ingredients
1½ cups jasmine rice, rinsed thoroughly
1½ cups water
1¼ cups plus 2 tablespoons canned coconut milk, divided
2 tablespoons plus 1 teaspoon sugar, divided
2¼ teaspoons table salt, divided
¼ cup distilled white vinegar
¼ teaspoon red pepper flakes
1 English cucumber, cut into ½-inch pieces
½ cup salted dry-roasted peanuts, chopped coarse
2 tablespoons chopped fresh cilantro
2 tablespoons red curry paste
1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
Ingredients
1½ cups jasmine rice, rinsed thoroughly
1½ cups water
1¼ cups plus 2 tablespoons canned coconut milk, divided
2 tablespoons plus 1 teaspoon sugar, divided
2¼ teaspoons table salt, divided
¼ cup distilled white vinegar
¼ teaspoon red pepper flakes
1 English cucumber, cut into ½-inch pieces
½ cup salted dry-roasted peanuts, chopped coarse
2 tablespoons chopped fresh cilantro
2 tablespoons red curry paste
1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
Ingredients
1½ cups jasmine rice, rinsed thoroughly
1½ cups water
1¼ cups plus 2 tablespoons canned coconut milk, divided
2 tablespoons plus 1 teaspoon sugar, divided
2¼ teaspoons table salt, divided
¼ cup distilled white vinegar
¼ teaspoon red pepper flakes
1 English cucumber, cut into ½-inch pieces
½ cup salted dry-roasted peanuts, chopped coarse
2 tablespoons chopped fresh cilantro
2 tablespoons red curry paste
1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
Why This Recipe Works
Sweet and creamy coconut rice provided cooling contrast to shrimp sautéed with red curry paste and a piquant cucumber relish.
Before You Begin
The relish is inspired by Victor Sodsook's recipe in True Thai (1995).
Instructions
- Combine rice, water, 1 cup coconut milk, 1 tablespoon sugar, and ¾ teaspoon salt in large saucepan. Bring to boil over high heat. Reduce heat to low to maintain bare simmer. Cover and cook until liquid is absorbed, about 20 minutes. Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula.
- Meanwhile, whisk vinegar, pepper flakes, 1 tablespoon sugar, and 1 teaspoon salt in bowl until sugar is dissolved. Add cucumber, peanuts, and cilantro and toss to combine. Let stand until ready to serve, tossing occasionally.
- Cook curry paste, 1 tablespoon coconut milk, remaining 1 teaspoon sugar, and remaining ½ teaspoon salt in 12-inch nonstick skillet over medium-high heat until mixture is dry, about 3 minutes. Add shrimp and cook, stirring occasionally, until shrimp are opaque throughout, 4 to 5 minutes. Stir in remaining 5 tablespoons coconut milk. Bring to simmer, then remove from heat. Serve shrimp with coconut rice and cucumber relish.
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