Ingredients
Scale
- 2 cups of jasmine rice
- 1 lb shrimp, peeled and deveined
- 1 cup coconut milk
- 1 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice under cold water.
- In a pot, combine rice with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Add bell pepper and shrimp to the skillet. Cook until shrimp turns pink.
- Stir in coconut milk and curry powder. Simmer for 5 minutes.
- Season with salt and pepper. Serve over rice.
Notes
- Adjust spice level by adding chili flakes.
- Garnish with fresh cilantro if desired.
- Serve with lime wedges for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: chef-inspired, global dishes, shrimp curry, jasmine rice