Spicy Coconut Red Curry Shrimp Bowls

🥘 Ingredients

• black pepper
  1 tsp
• cilantro
  1 bunch
• coconut milk
  1 can
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• green bell pepper
  1 unit
• jasmine rice
  1 c
• lime
  1 unit
• onion
  1 unit
• peanuts
  2 tbsp
• salt
  1 tsp
• shrimp
  12 oz
• sugar
  1 tsp
• sweet thai chili sauce
  3 tbsp
• thai red curry paste
  2 tbsp
• water
  1¼ cups

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: 1 c, water: 1¼ cups, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry all produce.
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion and green bell pepper . Season with salt and black pepper . Cook, stirring occasionally, until browned and slightly softened ⏱️ 3 minutes .

   cooking oil: 2 tbsp, onion: 1 unit, green bell pepper: 1 unit, black pepper: 1 tsp
4. 

   4

   While veggies cook, rinse shrimp under cold water, then pat dry with paper towels.

   shrimp: 12 oz
5. 

   5

   Thoroughly shake coconut milk in container before opening.

   coconut milk: 1 can
6. 

   6

   Fluff rice with a fork; stir in lime zest and half the cilantro . Season with salt and black pepper.

   lime: 1 unit, cilantro: 1 bunch
7. 7

   Add shrimp to the pan and cook until pink ⏱️ 3 minutes . Pour in coconut milk, thai red curry paste , sweet thai chili sauce , garlic powder , and sugar . Simmer until sauce thickens slightly ⏱️ 5 minutes .

   thai red curry paste: 2 tbsp, sweet thai chili sauce: 3 tbsp, garlic powder: 1 tsp, sugar: 1 tsp
8. 8

   Divide rice between bowls, top with curry and shrimp, and garnish with remaining cilantro and peanuts .

   peanuts: 2 tbsp