Thai Coconut Curry Shrimp

Name: Thai Coconut Curry Shrimp with Bell Pepper and Cilantro Lime Rice
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1/2 cup Rice; 1 Bell Pepper; 1 Lime; 1/4 oz Cilantro; 1 unit Chili Pepper; 10 oz Shrimp; 1 tbsp Curry Powder; 1 Milk; 1 oz Sweet Thai Chili Sauce; 1 unit Chicken Stock Concentrate; Salt; Black Pepper; 4 tsp Cooking Oil; 1 tsp Granulated Sugar

with Bell Pepper and Cilantro Lime Rice

By Recipe0 System

Think a restaurant-worthy curry is out of your homemade dinner grasp? Think again. Here, chicken thighs and bell pepper strips are seared until browned, then simmered in a creamy, dreamy coconut milk curry with Thai chili sauce and lime juice. Once the curry is thickened, and the veggies are tender, spoon everything over fluffy cilantro-lime rice and sprinkle with fresh cilantro and chili flakes. All that in just 30 minutes—talk about game-changing dinner!

Mexican

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Rice
1 Bell Pepper
1 Lime
1/4 oz Cilantro
1 unit Chili Pepper
10 oz Shrimp
1 tbsp Curry Powder
1 Milk
1 oz Sweet Thai Chili Sauce
1 unit Chicken Stock Concentrate
Salt
Black Pepper
4 tsp Cooking Oil
1 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

While rice cooks, wash and dry produce.

Core, deseed, and cut bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili.
3

Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper and a big pinch of salt. Cook, stirring occasionally, until softened, 5 minutes.
4

Open package of chicken* and drain off any excess liquid.

Add chicken, another large drizzle of oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step).

Stir in half the curry powder (all for 4 servings); cook, stirring, 1 minute.

Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
5

Thoroughly shake coconut milk in container before opening.

Stir 2/3 cup coconut milk (11/3 cups for 4 servings), chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. (Save remaining coconut milk for another use.)

Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes.

Taste and season with salt and more lime juice if desired. Turn off heat.
6

Fluff rice with a fork; stir in lime zest and half the cilantro (all for 4 servings). Season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4).

Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of sliced chili if desired. Serve with any remaining lime wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

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