Red Curry Shrimp with Coconut Rice and Cucumber Relish | America's Test Kitchen

Name: Red Curry Shrimp with Coconut Rice and Cucumber Relish | America's Test Kitchen
Ingredients: 1½ cups jasmine rice, rinsed thoroughly; 1½ cups water; 1¼ cups plus 2 tablespoons canned coconut milk, divided; 2 tablespoons plus 1 teaspoon sugar, divided; 2¼ teaspoons table salt, divided; ¼ cup distilled white vinegar; ¼ teaspoon red pepper flakes; 1 English cucumber, cut into ½-inch pieces; ½ cup salted dry-roasted peanuts, chopped coarse; 2 tablespoons chopped fresh cilantro; 2 tablespoons red curry paste; 1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed

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Cucumber relish adds a flavorful punch to this dish of red curry shrimp over coconut rice.

Keywords

Fish & Seafood
Rice
Vegetables
Weeknight
Main Courses

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Ingredients

1½ cups jasmine rice, rinsed thoroughly
1½ cups water
1¼ cups plus 2 tablespoons canned coconut milk, divided
2 tablespoons plus 1 teaspoon sugar, divided
2¼ teaspoons table salt, divided
¼ cup distilled white vinegar
¼ teaspoon red pepper flakes
1 English cucumber, cut into ½-inch pieces
½ cup salted dry-roasted peanuts, chopped coarse
2 tablespoons chopped fresh cilantro
2 tablespoons red curry paste
1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed