Thai Coconut Red Curry Shrimp

Method

1. 1Rinse jasmine rice thoroughly, then combine with 450 ml water in a pot. Bring to a boil, cover tightly, reduce heat to low and simmer for 12 minutes. Remove from heat and let steam 5 minutes.
2. 2Thinly slice the bell pepper, peel and finely grate ginger, and mince garlic cloves.
3. 3Heat rapeseed oil in a deep skillet over medium heat. Add curry paste, minced garlic, and grated ginger; fry for 1 minute until fragrant.
4. 4Pour in coconut milk, add bell pepper slices and salt. Bring to a gentle simmer and cook for 4-5 minutes until peppers are tender-crisp.
5. 5Add peeled shrimp and simmer gently for 2-3 minutes until pink, opaque, and cooked through (internal temperature 63°C). Squeeze in fresh lime juice and remove from heat immediately to avoid overcooking.
6. 6Serve warm over jasmine rice, garnished generously with fresh coriander leaves.