Glorious Thai Gluten-Free Lunch: Spicy Coconut Shrimp Curry with Fragrant Jasmine Rice
Discover a simple yet delectable Thai gluten-free lunch recipe featuring succulent shrimp and creamy coconut curry served over fragrant jasmine rice. With step-by-step instructions, this mouthwatering dish is perfect for an exotic culinary adventure at home.
Allergens
Shellfish (Shrimp)
Ingredients
- 1. Extra Large Shrimp (Gluten
- Free)
- 16 count per pack 2. Coconut Milk
- 1 can (400ml) 3. Thai Red Curry Paste
- 2 tablespoons 4. Fish Sauce
- 2 tablespoons 5. Jasmine Rice
- 1 cup 6. Fresh Basil
- 1/2 cup, finely chopped 7. Lime
- 1, cut into wedges 8. Green Onions
- 3, thinly sliced 9. Vegetable Oil
- 2 tablespoons 10. Brown Sugar
- 1 teaspoon
Instructions
- Cook the jasmine rice according to package instructions and set aside.
- In a large pan, heat the vegetable oil over medium heat. Add the shrimp and cook until pink. Remove from pan and set aside.
- In the same pan, add the Thai red curry paste and cook for 1 minute, stirring constantly.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well and let simmer for 5 minutes.
- Add the shrimp back into the pan and cook for another 2 minutes until fully heated.
- Serve the curry over the cooked jasmine rice and garnish with fresh basil, green onions, and lime wedges.
Chef’s Insight
The key to this dish is striking the perfect balance between the heat of the curry paste and the sweetness of the coconut milk. Adjust accordingly to your taste preference.
Notes
Be sure to use gluten-free ingredients and avoid cross-contamination when preparing this dish for those with gluten sensitivities or allergies.