Red Curry Shrimp with Coconut Rice and Cucumber Relish

Name: Red Curry Shrimp with Coconut Rice and Cucumber Relish
Yield: Serves 4
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

Main Courses
Rice
Vegetables
Fish & Seafood
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country August/September 2022

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

SERVES 4

TIME 50 minutes

Red Curry Shrimp with Coconut Rice and Cucumber Relish

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