Smith's Chef Jeff - Red Curry Shrimp w/Coconut Rice

Red Curry Shrimp.png
Red Curry Shrimp.png


1 c. basmati rice uncooked 1 bunch bok choi, shredded

1 ¾ c. water 1 lb. shrimp, peeled and deveined

1 Tbsp. oil 1 lime juiced

1 knob ginger, peeled and cut into matchsticks 1 red jalapeno thinly sliced

2 garlic cloves, thinly sliced cilantro leaves for garnish

3 Tbsp. red curry paste lime wedges for garnish

1 ½ c. coconut milk, divided into 1 c. and ½ c. salt and pepper to taste

1 Tbsp. fish sauce

¼ red onion, thinly sliced

1 tsp. garlic, minced

½ c. vegetable broth


1. Put rice and water in a pot and bring to a boil. Put heat to low, cover and cook 20 minutes. Set aside.

2. In a saucepan, heat the oil over medium heat. Add the ginger, jalapeno, onion and garlic and cook 3 -5 minutes until softened. Add the curry paste and cook stirring 3 more minutes. Add the 1 cup portion of coconut milk, fish sauce, and vegetable stock. Bring to a simmer and cook 5-6 minutes. Add the bok choi and shrimp and cook 5 more minutes.

3. Add the remaining ½ c. coconut milk to the cooked rice and stir gently to combine.

4. Ladle the shrimp curry into bowls, garnish with cilantro and lime wedge and serve with the rice.