Thai Red Curry Shrimp with Snow Peas, Jasmine Rice & Pickled Cabbage
Aromatic, full-flavoured, creamy & fresh, Thai red curry in particular is a universal favourite for deliciously good reasons. Here, its unmistakably complex, rich flavours weave their magic around plump shrimp, crunchy veggies, fluffy jasmine rice, with fresh touches of cilantro & a side of Zesty pickled cabbage to round out this amazing dish.
IN THE KIT
2 ozginger/onion/garlic/ sesame oil blend
8 ozcoconut milk
2 ozred curry paste
4 ozred bell pepper
4 ozsnow peas
6 ozjasmine rice
6 ozpickled red cabbage
Salt & pepper
Kitechen Items Needed
Small pot with lid
12 oz water
Trim the ends of snow peas;
Remove cilantro stems & roughly chop;
Pat shrimp dry & season with a pinch of salt & pepper;
Peel skin off carrots. Continue to peel carrots into ribbons;
Core & thinly slice bell pepper;
Cut lime into wedges.
Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.
Reduce the heat to medium. Add ginger blend, snow peas, carrot ribbons & bell peppers to the skillet & stir-fry for 1-2 mins or until the peppers are just starting to soften.
Add the coconut milk & let simmer for 1-2 minutes. Add shrimp to the skillet, cook until shrimp turn bright pink, about 5-7 minutes.
Divide the rice & curry among bowls to serve. Top with cilantro, serve with wedge of lime & pickled cabbage. Squeeze lime all over curry before eating – Yum!