Coconut Curry Shrimp

Cook Jasmine rice according to the directions on the packaging. When rice is done cooking add 1 tablespoon of softened butter and stir. This makes the rice even more delicious!

Shell, devein and remove the tails from the shrimp, pat them dry with a paper towel, and set aside. Chop cabbage into 1/2-inch dice. In a large skillet on medium heat add a tablespoon of olive oil.

Add garlic and lemongrass paste to the pan, stirring until it becomes fragrant, about 30 seconds. Then add in the yellow Thai curry paste, stirring for a minute. Adjust the curry paste to taste, depending on how spicy you would like it. I posted a link in the conclusion box at the bottom of this recipe for the lemongrass paste and the yellow Thai curry paste that we used, we love the ingredients and flavors in both of these.

Next add in the coconut milk, lime zest and juice. Whisk until combined. Bring the sauce to a boil, then add in the chopped cabbage.

Next add in shrimp, nestling them down into the cabbage and sauce. Cover and cook for a couple minutes. Stir the shrimp and cook until shrimp are 145 degrees internal temperature.

Add Jasmine rice to the bowl and a generous helping of Coconut Curry Shrimp. Enjoy and thank you for visiting!