Thai Red Curry Shrimp with Snow Peas & Jasmine Rice
This is a wonderfully easy dinner that feels like a lot of work, but comes together in a snap. Succulent shrimp are cooked in a vibrant thai red curry blend with veggies, then served on jasmine rice. Better than takeout!
| Nutrition | PER SERVING |
|---|---|
| Calories | 690 kcal |
| Fat | 31.0 g |
| Protein | 31.0 g |
| Carbohydrate | 72.0 g |
| Sodium | 758 mg |
fresh ingredients
IN THE KIT
-
10 ozshrimp
-
6 ozjasmine rice
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4 ozsnow peas
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1 ozThai red curry paste
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1 ozgreen onioin
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4 ozcarrot
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1⁄2 pcslime
-
Not Included
Salt & pepper
Olive oil
Kitchen Items Needed
Small saucepan
Medium skillet
Medium bowl
1 ¼ cups of water
Paper towel
Whisk
cook along
INSTRUCTIONS
In a small saucepan, combine rice, 1¼ cups water, and pinch of salt. Bring to a boil, then reduce heat to low, cover, & cook until rice is tender & water is absorbed, about 17 minutes. Remove from heat & keep covered until ready to serve.
Meanwhile, thinly slice carrots on an angle. Cut into lime wedges, then squeeze lime juice into a medium bowl. Trim ends from green onion, then thinly slice.
Rinse shrimp, then pat dry. Season all over with salt & pepper.
To bowl with lime juice, add curry paste, drizzle of olive oil & a splash of water. Whisk until smooth. Season to taste with salt & pepper.
Heat a drizzle of oil in a medium skillet over high. Add carrots, snow peas, pinch of salt & pepper. Cook until veggies are crisp-tender, about 3-4 minutes. Add shrimp & cook, stirring occasionally, until shrimp are slightly pink & cooked through, about 3 minutes. Remove skillet from heat.
Add half each of the green onion & red curry dressing to skillet with shrimp & snow peas; stir to combine. Fluff rice with a fork. Serve rice topped with shrimp & snow peas. Drizzle remaining red curry dressing over top, & garnish with remaining green onions. Enjoy!