Coconut Shrimp Curry

1.Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice, 2 cups of water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

2.Sauté Aromatics: While the rice cooks, heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and translucent.

3.Build the Base: Add the minced garlic, grated ginger, and sliced chili (if using) to the pot. Cook for 1 minute until fragrant.

4.Bloom the Spices: Stir in the curry powder, turmeric, and cumin. Cook for 30 seconds, stirring constantly, to toast the spices and deepen their flavor.

5.Simmer the Sauce: Pour in the full-fat coconut milk and the stock. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the sauce to a gentle simmer.

6.Add Vegetables and Seasoning: Add the sliced red bell pepper, fish sauce (if using), and brown sugar. Season lightly with salt and pepper. Reduce the heat to low and simmer gently for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

7.Cook the Shrimp: Add the peeled and deveined shrimp to the simmering curry. Cook for 3–5 minutes, stirring occasionally, until the shrimp are opaque, pink, and just cooked through. Be careful not to overcook them.

8.Finish and Serve: Remove the curry from the heat. Stir in the lime juice. Taste and adjust seasoning with additional salt, pepper, or brown sugar if needed. Serve the creamy coconut shrimp curry immediately over the fragrant jasmine rice, garnished generously with fresh coriander.