Spicy Coconut Red Curry Shrimp Bowls

🥘 Ingredients

• Thai red curry paste
  4 oz
• black pepper
• butter
  1 tbsp
• cilantro
  ½ oz
• coconut milk
  2 unit
• cooking oil
  4 tsp
• garlic powder
  2 tsp
• green bell pepper
  2 unit
• jasmine rice
  1.5 c
• lime
  2 unit
• onion
  2 unit
• peanuts
  1 oz
• salt
• shrimp
  40 oz
• sugar
  1 tbsp
• sweet Thai chili sauce
  2 oz
• water
  1¼ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, wash and dry produce. Halve, peel, and thinly slice onion . Core, deseed, and thinly slice green bell pepper into strips. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro . Roughly chop peanuts .

   onion: 2 unit, green bell pepper: 2 unit, lime: 2 unit, cilantro: ½ oz, peanuts: 1 oz
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion and bell pepper. Season with salt and black pepper . Cook, stirring occasionally, until browned and slightly softened, ⏱️ 2 minutes to ⏱️ 3 minutes .

   cooking oil: 4 tsp, black pepper
4. 

   4

   While veggies cook, rinse shrimp under cold water, then pat dry with paper towels. Add a large drizzle of oil to pan with veggies. Add shrimp; lightly season with salt. Cook, stirring occasionally, until lightly browned, ⏱️ 1 minutes to ⏱️ 2 minutes (they'll finish cooking in the next step). Reduce heat to medium low and add Thai red curry paste . Cook, stirring constantly, until fragrant, ⏱️ 1 minutes .

   shrimp: 40 oz, Thai red curry paste: 4 oz
5. 

   5

   Thoroughly shake coconut milk in container before opening. To pan with shrimp mixture, add coconut milk, sweet Thai chili sauce , garlic powder , ¼ cup water, ½ TBSP sugar , and juice from half the lime (½ cup water and 1 TBSP sugar for 4 servings). Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, ⏱️ 2 minutes to ⏱️ 4 minutes . Remove from heat. Taste and season with salt; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in butter (2 TBSP for 4). Remove from heat. Taste and season with salt; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in 1 TBSP butter (2 TBSP for 4).

   coconut milk: 2 unit, sweet Thai chili sauce: 2 oz, garlic powder: 2 tsp, sugar: 1 tbsp, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice between shallow bowls. Top with coconut curry shrimp. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.