Thai Red Curry Shrimp with Snow Peas & Jasmine Rice

fresh ingredients


  • 10 oz
  • 6 oz
    jasmine rice
  • 4 oz
    snow peas
  • 1 oz
    Thai red curry paste
  • 1 oz
    green onioin
  • 4 oz
  • 12 pcs

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Small saucepan

Medium skillet

Medium bowl

1 ¼ cups of water

Paper towel


cook along


1Cook Rice

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.        

2Prep Vegetables

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. 

3Season Shrimp

Rinse shrimp, then pat dry. Season all over with salt & pepper.

4Make Red Curry Dressing

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.           

5Cook Shrimp & Snow Peas

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.     

6Finish & Serve

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!