One-Pot Thai Shrimp-and-Coconut Rice
with Crispy Garlic- Shrimp
- Mustard
- Wheat
- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Coconut milk (coconut extract, water) • Carrot • Basmati rice • Lime • Green peas • Green curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) • Spinach • Crispy garlic (mustard, wheat) (garlic, sunflower and/or safflower oil, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), seasoning (salt, maltodextrin, garlic powder, yeast extract, onion powder, sugars [brown sugar, sugar], natural flavor [including mustard], spice, citric acid, lactic acid)) • Thai spice blend (mustard, milk) (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).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Coconut Milk
56 g
Green Peas
28 g
Baby Spinach
1 unit(s)
Carrot
1 unit(s)
Lime
14 g
Crispy Garlic
(Contains: Mustard, Wheat)
2 tbsp
Green Curry Paste
7 g
Thai Spice Blend
(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half moons.
- Drain and rinse shrimp, then pat dry with paper towels. To a plate, add shrimp and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Using a strainer, rinse rice until water runs clear.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. ** (NOTE: For 4 servings, cook shrimp in 2 batches, using 1/2 tbsp oil per batch and rinsing pot between batches)
- Remove from heat. Stir in half the Thai Spice Blend. Transfer shrimp to a plate. Cover to keep warm.
- Reheat the pot over medium.
- Add 1 tbsp (2 tbsp) butter, carrots and 1/4 cup water (same for 4 servings). Season with salt and pepper. Cook, for 2-3 min, stirring often to remove any brown bits from bottom of the pot, until tender-crisp.
- To the pot of veggies, add rice, peas and remaining Thai Spice Blend. Stir to coat.
- Add coconut milk, 1/2 tsp (1 tsp) salt and 1 cup (2 cups) water. Bring to a simmer over high.
- Reduce heat to low. Cover and cook without stirring for 14-18 min, until rice is tender and liquid is abosrbed.
- While rice cooks, roughly chop spinach.
- Juice, then zest half the lime. Cut remaining lime into wedges.
- When rice is done, add spinach and shrimp to rice. Do not stir. Cover and set aside for 5 min.
- Fluff rice with a fork. Stir in curry paste, lime juice and lime zest. Season with salt and pepper.
- Divide rice between bowls. Sprinkle crispy garlic over top.
- Squeeze a lime wedge over top.
