Thai Red Curry Shrimp

with jasmine rice and snow peas

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Shellfish, Tree Nuts

A note about serious food allergies

This easy peasy dish is made with sesame oil-seared shrimp, snow peas, and red bell pepper strips in a simple coconut milk-infused red curry. It’s all served over a heaping mound of jasmine rice, with a splash of lime, and a touch of cilantro for authentic Thai comfort food. For real though: easy peasy.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 1 Lime
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • 3 Cilantro Sprigs
  • 4 oz. Snow Peas
  • Info
    8 oz. Shrimp
  • ⅓ fl. oz. Toasted Sesame Oil
  • Info
    5⅖ fl. oz. Coconut Milk
  • 3 Tbsp. Red Curry Paste
  • Info
    ⅓ fl. oz. Fish Sauce
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with 1 ½ cups water and jasmine rice to a boil. Reduce heat to low, cover, and cook 20 minutes, or until tender. Set aside and keep warm. While rice is cooking, start preparing ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Quarter lime. Stem, seed, and thinly slice red bell pepper into thin strips. Mince garlic. Stem and coarsely chop cilantro (reserve a few leaves for garnish). Pull any strings from snow peas. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper.

  • Step 3 - Sear the Shrimp

    Sear the Shrimp

    Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil (reserve remaining for curry). Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate. (Shrimp will finish cooking in a later step.) Wipe pan clean and reserve.

  • Step 4 - Start the Curry

    Start the Curry

    Return pan used to sear shrimp to medium-high heat. Add remaining sesame oil, garlic, snow peas, and red bell pepper and cook 2 minutes. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired. Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil.

  • Step 5 - Finish the Curry

    Finish the Curry

    Once boiling, return shrimp to pan along with chopped cilantro and a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened and shrimp reaches a minimum internal temperature of 145 degrees.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place rice in a shallow dish or bowl and ladle curry around rice. Garnish with a squeeze of fresh lime juice, lime quarters, and reserved whole cilantro leaves.