Coconut Curry with Shrimp

1. 1

   Cook the Rice

   Combine the rice with 1 1/2 cups water in a small pot. Bring to a boil, cover, and simmer on low for 12-15 minutes. Rest off the heat, covered, then fluff.

   • Water½ cup
2. 2

   Start the Curry

   Melt the coconut oil in a large, deep skillet over medium heat. Add the onion and cook until softened, 3-4 minutes. Stir in the garlic, ginger, and red curry paste and cook until fragrant, 1-2 minutes.

   • Coconut Oil1 tbsp
   • Garlic3 cloves
   • Ginger1 tbsp
   • Red Curry Paste3 tbsp
3. 3

   Simmer the Vegetables

   Add the carrots, red cabbage, coconut milk, and water. Bring to a gentle simmer and cook until the carrots are just tender, 8-10 minutes.

   • Carrots×2
   • Red Cabbage2 cups
   • Coconut Milk1 can
   • Water½ cup
4. 4

   Cook the Shrimp

   Add the shrimp and simmer gently until pink and just cooked through, 3-4 minutes — don’t let it boil hard or the shrimp will toughen.

   • Shrimp450 g
5. 5

   Finish

   Remove from the heat and stir in the fish sauce and lime juice. Taste and adjust.

   • Fish Sauce1 tbsp
   • Lime×1
6. 6

   Serve

   Spoon the curry over the rice and scatter with cilantro, if using.

   • Cilantro¼ cup

Notion ID: 3