Thai Coconut Shrimp & Yellow Pepper
A fast Thai red-coconut curry pairing succulent shrimp with peak-season Washington yellow pepper, fresh ginger, lime, and basil.
- Total time: 35 minutes
- Servings: —
- Estimated total cost: $14–$16 plus pantry staples
- Calories per serving: —
Ingredients
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Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off12 ounces $7.00
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Fresh Yellow Bell Pepper1 pepper $1.67
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Simple Truth Organic® Jasmine Rice3/4 cup dry $3.99
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Jumbo Yellow Onion1/2 cup thinly sliced $1.49
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Ginger Root1 tablespoon minced $4.99
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Fresh Organic Lime1 lime, yielding 1/2 teaspoon zest and 2 tablespoons juice $1.50
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Simple Truth Organic® Basil1/2 cup loosely packed leaves $2.79
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Cold water5 cups, divided
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Kosher salt1/2 teaspoon, divided
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Neutral cooking oil1 tablespoon
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Thai red curry paste2 tablespoons
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Light coconut milk1 can (13.5 ounces)
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Fish sauce2 teaspoons
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Brown sugar1 teaspoon
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Charles Smith Wines Kungfu Girl Riesling Washington White Wine1 bottle $14.99
Instructions
Swipe or drag a step aside when it’s done. ↔
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1.
Thaw 12 ounces shrimp in 4 cups cold water for 10 minutes. Drain and pat dry, then season with 1/4 teaspoon kosher salt. During thawing, slice 1 yellow bell pepper and 1/2 cup yellow onion, mince 1 tablespoon ginger, and prepare 1/2 teaspoon lime zest and 2 tablespoons lime juice.
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2.
Combine 3/4 cup dry jasmine rice, 1 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
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3.
Heat 1 tablespoon neutral cooking oil in a large skillet over medium heat. Add the prepared 1/2 cup sliced yellow onion and 1 tablespoon minced ginger; cook for 3 minutes.
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4.
Stir 2 tablespoons Thai red curry paste into the skillet for 30 seconds. Add the prepared 1 sliced yellow bell pepper, 13.5 ounces light coconut milk, 2 teaspoons fish sauce, 1 teaspoon brown sugar, and 1/2 teaspoon lime zest; simmer for 5 minutes.
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5.
Add the seasoned 12 ounces shrimp and simmer gently for 3 to 4 minutes, stirring once, until opaque and cooked to 145°F.
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6.
Remove the skillet from the heat and stir in 2 tablespoons lime juice and 1/4 cup basil leaves.
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7.
Divide the rice made from 3/4 cup dry jasmine rice between 2 bowls, spoon the coconut curry over it, and garnish with 1/4 cup basil leaves.
Health: Each serving has about 620 calories, 38 grams of protein, 65 grams of carbohydrates, and 22 grams of fat.
Drink pairing: An off-dry Riesling cools the curry’s heat while echoing its lime and coconut notes.
Wine picks:
- Charles Smith Wines Kungfu Girl Riesling Washington White Wine $14.99 1 bottle
- Pacific Rim Sweet Riesling $9.99 1 bottle
Why it works: Choose an off-dry Riesling with bright acidity: its touch of sweetness cushions the Thai red curry’s heat, while citrusy freshness complements the lime, ginger, basil, and succulent shrimp. Kung Fu Girl adds enough structure and aromatic lift for the coconut-rich sauce without overwhelming it.