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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Jasmine Rice
Rinse the Jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
- 2
Prepare the Curry
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the Thai red curry paste and stir-fry for about 1 minute until fragrant. Pour in the coconut milk and bring to a simmer.
- 3
Add Shrimp and Vegetables
Add the shrimp and sliced bell pepper to the skillet. Cook for about 5-7 minutes or until the shrimp are pink and cooked through. Stir in the lime juice, fish sauce, sugar, and salt.
- 4
Finish with Fresh Herbs
Remove from heat and stir in the fresh basil and chopped cilantro. Adjust seasoning with chili flakes as desired.
- 5
Serve
Serve the curry over a bed of Jasmine rice and garnish with additional cilantro if desired.