# What You’ll Need:
→ Proteins
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 1 tablespoon vegetable oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 1 red bell pepper, thinly sliced
07 - 1 cup snap peas, trimmed
→ Rice & Sauce
08 - 1 cup jasmine rice, rinsed
09 - 1 can (13.5 oz / 400 ml) full-fat coconut milk
10 - 1/2 cup low-sodium chicken or vegetable broth
11 - 2 tablespoons red curry paste
12 - 1 tablespoon soy sauce (or tamari for gluten-free)
13 - 1 teaspoon brown sugar
14 - Juice of 1 lime
→ Garnishes
15 - 1/4 cup fresh cilantro, chopped
16 - 2 green onions, sliced
17 - Lime wedges, optional
# How to Make It:
01 - Prepare the jasmine rice following package directions. Set aside and keep warm.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add onion and cook for 2 to 3 minutes until translucent.
03 - Incorporate minced garlic and ginger into the skillet; cook for 1 minute until fragrant.
04 - Stir in red curry paste and cook for 1 minute to release its flavors.
05 - Add sliced red bell pepper and snap peas; sauté for 2 to 3 minutes until tender-crisp.
06 - Pour in coconut milk, broth, soy sauce, and brown sugar. Stir thoroughly and gently simmer.
07 - Add shrimp to the simmering sauce and cook for 3 to 4 minutes until opaque and fully cooked.
08 - Stir in lime juice and adjust seasoning to taste.
09 - Divide steamed rice into bowls. Spoon the coconut curry shrimp and vegetables over the rice. Garnish with cilantro, green onions, and lime wedges.
