Description
This vibrant Coconut Basmati Rice & Shrimp recipe combines fragrant basmati rice cooked in creamy coconut milk with a flavorful green curry shrimp and vegetable sauté. Frozen green beans and peas add freshness and color, while lime juice brightens the dish. It’s a quick, delicious one-pan meal perfect for weeknight dinners.
Ingredients
Scale
Rice Ingredients
- 1 1/2 cups basmati rice
- 2/3 cup light coconut milk
- 2 1/3 cups water
- 1 1/2 tsp salt
Curry Shrimp Ingredients
- 1 to 1 1/2 tbsp green curry paste
- 2 cups frozen green beans
- 1 1/2 cups frozen peas
- 1/2 lb frozen shrimp (peeled, deveined, tails removed)
- 1/2 cup light coconut milk (remaining from the can)
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Boil coconut milk mixture: In a saucepan, combine 2/3 cup coconut milk and 2 1/3 cups water. Bring the mixture to a boil, then add 1 1/2 teaspoons of salt.
- Cook the rice: Stir in the basmati rice, reduce the heat to a simmer, and cover the saucepan. Let it cook until most of the liquid is absorbed, approximately 15 minutes.
- Prepare the curry sauce and vegetables: While the rice cooks, heat the remaining coconut milk (approximately 1/2 cup) in a skillet over medium heat. Whisk in the green curry paste until well combined.
- Cook the vegetables: Add the frozen green beans and peas to the skillet. Cook for 2 to 3 minutes until heated through.
- Add and cook the shrimp: Stir in the frozen shrimp and cook for 3 to 4 minutes until the shrimp turn pink and are cooked through.
- Finish with lime juice and seasoning: Add the lime juice, then season everything with salt and pepper to taste. Cook for an additional 1 minute to combine flavors.
- Serve: Plate the cooked coconut basmati rice and spoon the shrimp curry mixture over the top. Enjoy immediately.
Notes
- Be sure to use light coconut milk to avoid the dish becoming too rich or oily.
- Frozen shrimp can be used directly without thawing, but adjust cooking time if needed.
- If green curry paste is too spicy, start with less and add more to taste.
- For added texture, garnish with fresh cilantro or chopped peanuts.
- Adjust salt carefully since coconut milk and curry paste can contain sodium.
