Spicy Shrimp & Vegetable Curry with Jasmine Rice

Spicy Shrimp & Vegetable Curry

with Jasmine Rice

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this Thai-style dish, tender bites of shrimp, chickpeas, and zucchini are cooked alongside a flavorful mix of sweet coconut milk, spicy curry paste, and savory dried shiitake mushrooms (plus the flavorful water they rehydrate in). We’re serving it with fluffy jasmine rice, which is perfect for soaking up the curry’s vibrant flavors.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Spicy Shrimp & Vegetable Curry with Jasmine Rice
Title
time-saving
tips & techniques
Yellow Curry Paste
Chickpeas
Coconut Milk
Dried Shiitake Mushrooms
Jasmine Rice
Zucchini
Garlic
Shallot
Rice Vinegar
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

 Place the mushrooms in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the zucchini; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Drain and rinse the chickpeas. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. 

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Brown the zucchini:
3 Brown the zucchini:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

Start the curry & cook the shrimp:
4 Start the curry & cook the shrimp:

While the rice continues to cook, reserving the mushroom water, transfer the rehydrated mushrooms to a cutting board; roughly chop. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped mushrooms and garlic and sliced shallot. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas, coconut milk (carefully, as the liquid may splatter), and reserved mushroom water. Increase the heat to high and bring to a boil. Once boiling, cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is thickened and the shrimp are opaque and cooked through. 

Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

Add the browned zucchini to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the finished curry with the cooked rice. Enjoy!

Tips from Home Chefs

Get Plans

Spicy Shrimp & Vegetable Curry

Prepare the ingredients:
1 Prepare the ingredients:

 Place the mushrooms in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the zucchini; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Drain and rinse the chickpeas. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. 

2 Cook the rice:

In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Brown the zucchini:
3 Brown the zucchini:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

4 Start the curry & cook the shrimp:

While the rice continues to cook, reserving the mushroom water, transfer the rehydrated mushrooms to a cutting board; roughly chop. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped mushrooms and garlic and sliced shallot. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas, coconut milk (carefully, as the liquid may splatter), and reserved mushroom water. Increase the heat to high and bring to a boil. Once boiling, cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is thickened and the shrimp are opaque and cooked through. 

Start the curry & cook the shrimp:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

Add the browned zucchini to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the finished curry with the cooked rice. Enjoy!

Browse Steps
1 of 5