Thai Red Curry Shrimp with Coconut Rice (How to Freeze Rice)
Try this Thai Red Curry Shrimp with Coconut Rice recipe, or contribute your own.
Try this Thai Red Curry Shrimp with Coconut Rice recipe, or contribute your own.
- 1/2 cup water
- 1 1/2 teaspoons salt
- 1 tablespoon fish sauce
- 1 cup frozen peas
- 1 tablespoon red curry paste
- additional water
- 5 cups texmati light brown rice
- 3 cans full-fat coconut milk
- 1 teaspoon coconut oil or vegetable oil
- 1 medium cooking onion
- 1 can full-fat coconut milk (13-14 ounces)
- 1 tablespoon raw sugar or light brown sugar
- 1 pound raw shelled cleaned shrimp
- chopped fresh basil and cilantro for garnish
- optional: 1 teaspoon lemongrass paste (available i
- Carbohydrate 22.6342600013293 g
- Cholesterol 0 mg
- Fat 1.41109000000365 g
- Fiber 8.14810004806519 g
- Protein 8.71413000184787 g
- Saturated Fat 0.230891000001096 g
- Serving Size 1 1 recipe (760g)
- Sodium 1543.56500282328 mg
- Sugar 14.4861599532641 g
- Trans Fat 0.38763500000073 g
- Calories 130 calories
Step-by-step
- Add all of the ingredients to the bowl of a rice cooker, select regular rice cycle (no need to cook on the brown rice cycle) and begin the cycle. When finished, fluff with a fork and serve.
- If you do not have a rice cooker, combine all ingredients in a stockpot. Bring to a boil, stirring once, then cover with a tight fitting lid or foil. Reduce heat and simmer for 20 minutes. Remove the pan from the heat and let stand, undisturbed, for 5-10 minutes. Fluff with a fork before serving.
- Line a sheet pan with parchment paper or rinse the pan with water and shake off excess. This will keep the rice from sticking. Spread the rice out on the pan and let stand until it is no longer steaming hot.
- Rinse a measuring cup with water and shake out the excess. Measure meal-sized portions into re-sealable zipper top bags. Use your hands to gently flatten the rice and distribute it evenly in the bag. Seal the bags, label and store in the freezer for up to 6 months.
- Transfer the frozen rice to a microwave safe container and microwave on high in 1 minute bursts, until the rice is hot all the way through. Fluff with a fork before serving.
- Heat the coconut oil over medium high heat in a large saucepan. Add the onions to the pan and saute, stirring or tossing occasionally, until the onions have a touch of brown to them.
- Add the coconut milk and red curry paste to the pan and bring to a boil, whisking to combine the red curry paste into the coconut milk. Lower the heat and let it simmer gently for 5 minutes.
- Add the fish sauce, sugar and water and return it to a boil. Again, lower the heat and let it simmer for 8 minutes.
- Add the optional lemongrass paste (if using) and whisk it in carefully.
- Add the frozen peas and cook until the peas are hot all the way through, about 2 minutes.
- Bring the liquid back to a gentle simmer and add the cleaned, shelled shrimp. Cook just until the shrimp are curled and pink. This should take between 3 to 5 minutes.
- Scoop a serving of coconut rice into each bowl and spoon the shrimp with the sauce and vegetables over the rice. Scatter some chopped cilantro and basil over the top and serve immediately.
Thai Red Curry Shrimp with Coconut Rice: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework help, and the ever-present to-do list. But even amidst the chaos, I believe we deserve a nourishing and flavorful dinner that doesn't demand hours in the kitchen. That's where this Thai Red Curry Shrimp with Coconut Rice recipe comes in – a lifesaver on those hectic evenings.
The beauty of this dish lies not only in its vibrant flavors but also in its remarkable convenience. The coconut rice is a game-changer. I've mastered the art of freezing it in individual portions, making it a quick and easy weeknight staple. No more lengthy rice-cooking sessions on busy evenings! Just pop a portion in the microwave, and dinner is one step closer.
The curry itself is incredibly adaptable. I often adjust the ingredients based on what I have on hand. Sometimes I add extra vegetables like bell peppers or zucchini, and other times I swap the shrimp for chicken or tofu. The creamy coconut milk base provides a blank canvas for culinary experimentation. The fragrant red curry paste, the savory fish sauce, and a touch of sweetness from the sugar combine to create a symphony of tastes that tantalize the palate. The shrimp cooks quickly, ensuring a tender and juicy bite that complements the creamy richness of the sauce.
Beyond the convenience, this dish is a celebration of fresh flavors. The bright pop of color from the peas and the aromatic herbs – fresh basil and cilantro – elevate the dish to a whole new level. A sprinkle of these vibrant greens over the creamy curry and fluffy rice is the perfect finishing touch, adding a refreshing contrast to the richness of the dish. It’s a dish that’s both easy to make and impressive to serve – the kind of meal that will leave your family feeling satisfied and energized.
The Secret to Effortless Weeknight Dinners: Freezing Coconut Rice
Let's talk about the unsung hero of this recipe: the freezer-friendly coconut rice. This simple technique is a game-changer for busy individuals like myself. I cook a large batch of coconut rice on the weekend and portion it into individual freezer bags. This ensures that I always have a healthy and delicious base for quick weeknight meals. The process of freezing the rice is remarkably straightforward. Once cooked, I spread the rice on a baking sheet to cool, then portion it into bags, carefully removing as much air as possible. This minimizes freezer burn and preserves the rice’s texture and flavor. When I need it, I simply microwave a portion until heated through, then fluff with a fork. This method not only saves time but also reduces food waste.
Beyond the Recipe: Embracing Flexibility and Flavor
Cooking should be a joyful experience, not a stressful chore. This recipe is designed to encourage culinary exploration. Don't be afraid to experiment! Substitute ingredients, adjust seasonings to your liking, and embrace the freedom of creating something delicious and uniquely yours. The beauty of this Thai Red Curry Shrimp with Coconut Rice lies not just in its ease of preparation but in its versatility. Whether you’re a seasoned chef or a novice in the kitchen, you can master this recipe and create a flavorful and satisfying meal for yourself and your loved ones. So, the next time your weeknight schedule threatens to overwhelm you, remember this simple, delicious, and efficient meal. It's the perfect recipe for a busy mom who craves a flavorful and satisfying dinner without compromising time or taste.
Tips and Tricks for Success:
- Use good quality ingredients: The flavor of this dish hinges on the quality of the ingredients, so invest in good quality coconut milk, red curry paste, and shrimp.
- Don't overcook the shrimp: Overcooked shrimp becomes rubbery, so cook it just until it's pink and curled.
- Adjust the spice level: If you prefer a milder curry, reduce the amount of red curry paste. For a spicier kick, add a pinch of red pepper flakes.
- Garnish generously: Fresh cilantro and basil add a burst of freshness and visual appeal. Don't skimp on the garnishes!
