Thai red curry shrimps with cucumber and ginger rice salad
Spice up your dinner with this vibrant Thai Red Curry Shrimp recipe, served with a refreshing cucumber and ginger rice salad. Featuring tender shrimp in a rich coconut curry sauce and a tangy, crunchy rice salad, this dish is a flavor-packed fusion that's sure to impress.
- 28 May 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Thai Red Curry Shrimps with Cucumber and Ginger Rice Salad is a flavorful dish that combines the rich and creamy taste of coconut milk-based curry with the refreshing crunch of cucumber and the zing of ginger rice. This recipe promises a delightful balance of spice and freshness, perfect for a quick weeknight dinner or an impressive dish for a dinner party.
Ingredients:
Instructions:
- Rinse the 2 cups of white rice in cold water until the water runs clear.
- In a large pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is cooked and the water is absorbed.
- Once cooked, fluff the rice with a fork and let it cool to room temperature.
- While the rice is cooling, bring a pot of salted water to a boil and blanch the green beans for about 2-3 minutes until tender-crisp. Drain and immediately transfer them to an ice bath to stop the cooking process. Drain again and set aside.
- In a large bowl, combine the cooled rice, finely grated ginger, diced cucumber, blanched green beans, and finely chopped onion. Toss gently to mix all the ingredients. Set aside.
- Heat a large skillet over medium heat. Add the 1/3 cup of red curry paste and cook for about 1-2 minutes, stirring frequently, until fragrant.
- Add the sliced red pepper to the skillet and cook for about 3-4 minutes, until it starts to soften.
- Add the 32 oz of shrimps to the skillet and cook for about 2-3 minutes per side, or until they turn pink and are cooked through.
- Stir in the 3/4 cup of coconut milk, 1 tsp of brown sugar, 1 tsp of fish sauce, and 1 tsp of lime juice. Simmer for another 2-3 minutes, allowing the flavors to meld together.
- Spoon the ginger rice salad onto serving plates or a large platter.
- Top with the red curry shrimps and spoon some of the curry sauce over the top.
- Garnish with additional lime wedges or fresh herbs like cilantro, if desired.
- Serve immediately and enjoy your Thai Red Curry Shrimps with Cucumber and Ginger Rice Salad!
Tips:
- For best flavor, use fresh ginger root and finely grate it to release its full aroma.
- Ensure that the shrimps are deveined and cleaned properly before cooking.
- If you prefer a milder curry, start with a smaller amount of curry paste and gradually add more according to your taste.
- To prevent the cucumber from making the salad watery, remove the seeds before chopping.
- Let the cooked rice cool to room temperature before mixing it with other salad ingredients to avoid it becoming mushy.
- Fresh lime juice adds a burst of flavor, so use fresh limes instead of bottled juice when possible.
Thai Red Curry Shrimps with Cucumber and Ginger Rice Salad is an exquisite dish that combines spicy, creamy, and fresh elements into one delicious meal. By following these cooking tips and carefully balancing the flavors, you'll delight yourself and your guests with an authentic and satisfying Thai culinary experience. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 720kcal | 29% |
| Protein | |
| Protein 40g | 28% |
| Carbohydrates | |
| Carbohydrates 110g | 30% |
| Fiber 4.90g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 14g | 16% |
| Saturated 10g | 33% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 210mg | 38% |
| Vitamin B1 0.80mg | 66% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 10mg | 62% |
| Vitamin B6 0.75mg | 44% |
| Vitamin B9 350ug | 88% |
| Vitamin B12 2.52ug | 105% |
| Vitamin C 36mg | 41% |
| Vitamin E 3.77mg | 25% |
| Vitamin K 36ug | 31% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.86mg | 0% |
| Iron, Fe 7mg | 64% |
| Magnesium, Mg 120mg | 30% |
| Phosphorus, P 770mg | 62% |
| Potassium, K 790mg | 23% |
| Selenium, Se 90ug | 160% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 4.08mg | 37% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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