Thai Red Curry Shrimp with Snow Peas, Jasmine Rice & Pickled Cabbage

fresh ingredients

IN THE KIT

  • 10 oz
    shrimp
  • 2 oz
    ginger/onion/garlic/ sesame oil blend
  • 8 oz
    coconut milk
  • 2 oz
    red curry paste
  • 4 oz
    red bell pepper
  • 2 oz
    carrots
  • 4 oz
    snow peas
  • 6 oz
    jasmine rice
  • 6 oz
    pickled red cabbage
  • 2 oz
    cilantro
  • ½
    lime

Not Included

Salt & pepper

 

Kitechen Items Needed

Small pot with lid

12 oz water

Slotted spoon

Large skillet

Vegetable peeler

cook along

INSTRUCTIONS

Prep

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.

1Cook Rice

In a small saucepan, combine rice, measured water & a pinch of salt. Bring to a boil over high heat. Reduce heat to low, cover & cook until rice is almost tender, 15 minutes. Remove lid, top rice with peas; continue to cook until rice is tender & water is absorbed & peas are warmed through, about 2 minutes more. Keep covered until ready to serve.

2Stir-fry Vegetables

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. 

3Simmer Curry & Cook Shrimp

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. 

4To Serve

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!