Yellow Curry Shrimp with Ginger Jasmine Rice
Yellow Curry Shrimp with Ginger Jasmine Rice
Prep Time
8 mins
Cook Time
20 mins
Total Time
28 mins
Course: Main Dish
Cuisine: Asian
Servings: 6
Author: Cynthia McCloud Woodman
  • For the Yellow Curry Shrimp
  • 1 pound of raw peeled, de-veined medium sized shrimp
  • 1 small onion chopped
  • 2 red bell peppers seeded and chopped
  • 1 12 ounce bottle of yellow curry sauce
  • For the Ginger Jasmine Rice
  • 3 cups water salted
  • cups Jasmine rice
  • ½ inch piece of ginger peeled and grated*
  • Handful of chopped cilantro

  1. For the Shrimp
  2. Saute the onions and bell peppers for a couple of minutes.
  3. Add the shrimp and stir fry for a couple more minutes. Usually with shrimp you want them to be opaque and pink, but I knew they would finish cooking in the sauce.
  4. Add the sauce, bring to a simmer and until heat until the sauce is hot and the shrimp are cooked.

  5. For the Rice
  6. Bring the water to a boil
  7. Add the salt, rice and grated ginger.
  8. Cover and reduce to very low. Cook 20 minutes or until all water is evaporated.
  9. Add a handful of cilantro when it's done cooking