Red Curry Shrimp with Coconut Rice and Cucumber Relish

An easy and delicious weeknight dinner from ATK that hits all the right notes. Serves 4.

INGREDIENTS

  • 1½ cups jasmine rice, rinsed thoroughly

  • 1½ cups water

  • 1¼ cups plus 2 tablespoons canned coconut milk, divided

  • 2 Tablespoons plus 1 teaspoon sugar, divided

  • 2¼ teaspoons table salt, divided

  • ¼ cup distilled white vinegar

  • ¼ teaspoon red pepper flakes

  • 1 English cucumber, cut into ½-inch pieces

  • ½ cup salted dry-roasted peanuts, chopped coarse

  • 2 Tablespoons chopped fresh cilantro

  • 2 Tablespoons red curry paste

  • 1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed

INSTRUCTIONS

  1. Combine rice, water, 1 cup coconut milk, 1 tablespoon sugar, and ¾ teaspoon salt in large saucepan. Bring to boil over high heat. Reduce heat to low to maintain bare simmer. Cover and cook until liquid is absorbed, about 20 minutes. Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula.

  2. Meanwhile, whisk vinegar, pepper flakes, 1 tablespoon sugar, and 1 teaspoon salt in bowl until sugar is dissolved. Add cucumber, peanuts, and cilantro and toss to combine. Let stand until ready to serve, tossing occasionally.

  3. Cook curry paste, 1 tablespoon coconut milk, remaining 1 teaspoon sugar, and remaining ½ teaspoon salt in 12-inch nonstick skillet over medium-high heat until mixture is dry, about 3 minutes. Add shrimp and cook, stirring occasionally, until shrimp are opaque throughout, 4 to 5 minutes. Stir in remaining 5 tablespoons coconut milk. Bring to simmer, then remove from heat. Serve shrimp with coconut rice and cucumber relish.

 

RecipesSusan JohnsonComment