SuperQuick Thai-Inspired Coconut-Curry Shrimp
with Garlic Rice and Cashews
Tender shrimp are smothered in fragrant coconut-curry broth and served with garlicky rice for the ultimate quick and comforting meal.
Ingredients: Shrimp • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Sugar snap peas • Cashews (cashews, soybean and/or canola oil) (cashew) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin a palmitate, vitamin d2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin e) (soy) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
7 g
Thai Spice Blend
(Contains: Milk, Mustard May contain traces of: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
1 unit(s)
Coconut Milk
56 g
Cashews, chopped
(Contains: Cashews May contain traces of: Egg, Peanuts, Sesame, Soy, Sulphites, Wheat, Milk, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
2 tbsp
Red Curry Paste
(May contain traces of: Soy, Sulphites, Milk)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Egg, Sesame, Wheat, Milk, Mustard, Fish)
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. Wash and dry all produce.
- Once the water is boiling, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove shrimp from heat and transfer to a plate.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Reheat the same pan over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, sugar snap peas, coconut milk, red curry paste, ginger-garlic puree, soy sauce and Thai Spice Blend. (NOTE: Trim sugar snap peas if desired.) Cook for 2-4 min, stirring often, until sauce is slightly thicked and veggies are tender-crisp.
- Fluff rice with a fork, then stir in garlic spread.
- Divide rice between bowls. Top with shrimp.
- Spoon curry-veggie mixture over top of fish.
- Sprinkle cashews over top.
If you've opted for shrimp, heat a large non-stick pan over medium-high heat. While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove shrimp from heat and transfer to a plate.
Divide rice between bowls. Top with shrimp.
