Coconut Curry with Shrimp

Step 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.

• ½ cupWater

Step 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.

• 1 tbspCoconut Oil
• 3 clovesGarlic, minced
• 1 tbspGinger, grated
• 3 tbspRed Curry Paste

Step 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.

• ×2Carrots, peeled and sliced into thin coins
• 2 cupsRed Cabbage, thinly sliced
• 1 canCoconut Milk, 400 ml
• ½ cupWater

Step 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.

• 450 gShrimp, peeled and deveined

Step 5 · Finish

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

• 1 tbspFish Sauce
• ×1Lime, juiced

Step 6 · Serve

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

• ¼ cupCilantro, leaves, for garnish