Saffron Infused Coconut Shrimp Curry with Jasmine Rice

Discover a culinary delight with this Saffron Infused Coconut Shrimp Curry, a dish that perfectly balances the sweetness of coconut with the delicate floral notes of saffron. The shrimp is cooked to perfection in a luscious coconut sauce, making it a standout meal for any occasion.

This curry is not only rich in flavor but also simple to prepare, bringing the exotic tastes of tropical cuisine to your kitchen. Pairing it with fluffy jasmine rice creates a harmonious plate that is sure to impress your family and friends.

Saffron Infused Coconut Shrimp Curry with Jasmine Rice

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 550 calories 26g fat

Rating: 5.0/5

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Ingredients

INGREDIENTS

• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1/2 tsp saffron threads
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp curry powder
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups jasmine rice
• 2 1/2 cups water
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Soak saffron threads in 2 tablespoons of warm water for 10 minutes.
2. In a pan, heat olive oil over medium heat and sauté the chopped onion until translucent.
3. Add garlic and ginger, cooking until fragrant, about 1 minute.
4. Stir in curry powder and cook for an additional minute, then pour in the coconut milk, saffron water, fish sauce, and lime juice; bring to a simmer.
5. Add the shrimp to the sauce and cook until they turn pink, about 5-7 minutes. Season with salt and pepper to taste.
6. While the shrimp cooks, rinse jasmine rice under cold water until the water runs clear.
7. In a separate pot, combine rinsed rice and 2 1/2 cups of water; bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is fluffy and water is absorbed.
8. Serve the shrimp curry over jasmine rice, garnished with fresh cilantro and lime wedges. Enjoy!

Notes

Tip: For a vegetarian alternative, substitute shrimp with firm tofu or chickpeas and ensure the fish sauce is replaced with soy sauce.

For a spicier kick, add chopped green chilies or a dash of cayenne pepper to the curry. You can also substitute the shrimp with fish or tofu for a vegetarian version.

If you have leftovers, store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of coconut milk to restore creaminess.