it’s almost the weekend. i am very much looking forward to that.
first and foremost, jason has had the last couple of days off and has really been living the life (massages, hair cuts, a little day drinking, video game binges…).
not that i’m interested in video game binges, but i’ll take a massage and a mimosa please. anyways, he deserves it, he’s worked the last three weekends so i don’t totally hate him for being still being in bed while i start up my cold, cold car in the morning.
tonight, we made coconut curried shrimp and coconut rice. the rice in this recipe is so flavorful because it’s cooked in coconut milk.
i love it. it’s a quick meal, lots of flavor, and zero leftovers.
Coconut Curried Shrimp and Rice
Recipe type: Main Dish
Serves: 3
Ingredients
- 2 tablespoons butter, divided
- 1 cup jasmine rice
- 1 15 ounce can full-fat coconut milk
- 1½ cup water
- 1 lb shrimp, peeled and deveined
- ⅛ cup cilantro, chopped
- juice from ½ a lime
- 2 teaspoons curry powder
- ¼ cup scallions, chopped
- 3 garlic cloves, chopped
- 2 tablespoons ginger, shredded
- salt and red pepper flakes to taste
Instructions
- Melt 1 tablespoon butter in a pot. Add rice and stir to coat. Add in 1 cup coconut milk and all the water. Stir well and cook until rice is tender, about 30 minutes.
- Meanwhile, mix together remaining coconut milk and curry powder.
- In a large pan, melt remaining butter. Stir in scallions, garlic, and ginger. Cook for 2-3 minutes.
- Add in shrimp and cook until barely pink. Pour in coconut milk and curry combo and let shrimp finish cooking in sauce. Add salt and red pepper flakes to taste.
- When rice is done, let it cool down for a couple minutes and mix in cilantro and lime juice. Serve the rice with shrimp and sauce on top.
recipe adapted (barely) from what gabby’s cooking.
*recipe rephotographed February 2014.
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