Thai Gluten-Free Seafood Feast: Spicy Shrimp & Coconut Curry with Sticky Rice & Veggie Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb shrimp, peeled and deveined 1 can (14 oz) coconut milk 2 tbsp red curry paste 1 cup jasmine rice, uncooked 1 tbsp olive oil 1 bell pepper, sliced 2 cups mixed vegetables (carrots, zucchini, green beans) 1 cup cherry tomatoes, halved 2 tbsp fresh basil leaves, chopped Salt and pepper, to taste

Instructions

1. In a large pan over medium heat, cook the shrimp in olive oil until pink and cooked through. Remove from pan and set aside. Add curry paste and cook for 2 minutes. Stir in coconut milk, bring to a simmer, and cook for 5 minutes. Prepare jasmine rice according to package instructions. In a separate pan, saute bell pepper and mixed vegetables until tender. Season with salt and pepper. Add cooked shrimp back into the curry sauce and mix well. Serve shrimp and curry over sticky rice, top with veggie salad, and garnish with fresh basil leaves.

Chef’s Insight

Use fresh red curry paste for an authentic flavor and consider adding Thai bird's eye chili for extra spice.

Notes

This recipe can be easily adjusted to personal taste preferences, such as spice level or vegetable selection.