Filed Under: main-dish, simmer, thai, Under 20 Mins, vegetable, Vegetables

Shrimp Curry with Peppers & Jasmin Rice

This fresh and colorful curry is packed with vegetables and is perfect to serve through the colder months. Not only is it warm and comforting, it's good for you too!

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April 8th, 2012

Submitted by Nancy Reid, Gananoque, ON; Recipe Tested by Christy Pengilly

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Servings
4
Prep Time
15 minutes
Cook Time
18 minutes
Ingredients
  • 2 dozen large shrimp, deveined and shelled
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 4 cloves garlic, chopped finely
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 2 sticks celery, sliced
  • 1/2 cucumber, sliced
  • 2 Cups or so fresh baby spinach leaves
  • 12 fresh tomatoes, sliced
  • 1 teaspoon red curry paste
  • 1 can coconut milk
  • 1 Cup jasmine rice
  • 1 Cup cold water
  • 1 teaspoon canola oil
    • Directions
  • 1.

    Rinse jasmine rice in cold water, pouring off the water, and repeat 2 or 3 times. Add 1 and 3/4 cups water and bring to a boil, covered. Once boiling, reduce to simmer, still covered, for 10 -12 minutes or so until water is absorbed.

  • 2.

    Meanwhile, in a large wok, heat olive oil, and add chopped onions. Saute on medium till onions become be translucent. Stir in garlic and saute another minute. Add curry paste and stir.

  • 3.

    Add peppers and celery and shrimp and saute on med high until shrimp turns pink.

  • 4.

    Flip shrimp to cook the other side. When shrimp are lovely and pink, slowly drizzle in coconut milk, stirring constantly and heat till hot and bubbling.

  • 5.

    Create bed of rice in a bowl or on a plate and cover with curry. Garnish the side of plate with fresh spinach leaves, sliced cucumbers and tomatoes.

    • Shrimp Curry with Peppers & Jasmin Rice
    Photo Credit: Stephen MacLeod
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