Kingston 12 Recipe
Sautéed shrimp in a red curry coconut sauce with sautéed onions, asparagus, cauliflower, fresh basil, and cilantro. Served with basmati rice. Garnished with mango jicama mint salsa, mung bean sprouts, cilantro & toasted almonds.
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Ingredients
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Shrimp & Sauce
Rice
Mango Jicama Mint Salsa
Garnish
Method
Cooking the Rice
- 1
Prepare the Basmati Rice
In a medium saucepan, combine 1 cup of basmati rice and 2 cups of water. Bring to a boil over high heat.
- 2
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking the Shrimp & Vegetables
- 3
Sauté the Onions
In a large skillet, heat a tablespoon of oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
- 4
Add the Vegetables
Add the asparagus and cauliflower to the skillet. Sauté for an additional 5-7 minutes until tender.
- 5
Cook the Shrimp
Stir in the shrimp and cook until they turn pink, about 3-4 minutes.
- 6
Make the Sauce
Add the red curry paste and coconut milk to the skillet. Stir well to combine and simmer for 5 minutes to allow the flavors to meld.
- 7
Finish with Herbs
Stir in the chopped basil and cilantro just before serving.
Making the Salsa
- 8
Plating the Dish
- 9
Serve the Dish
On each plate, place a serving of basmati rice, then top with the sautéed shrimp and vegetables in the red curry coconut sauce.
- 10
Add Garnishes
Spoon some mango jicama mint salsa on top and garnish with mung bean sprouts, whole cilantro leaves, and chopped toasted almonds.