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Thai-Style Coconut Shrimp Curry
with Jasmine Rice
35 MIN
2 Servings
From the Test Kitchen
The star of this vibrant dish is the broth we’re using to bring together our shrimp, chickpeas, and zucchini, which highlights spicy yellow curry paste tempered by sweet, smooth coconut milk. A side of fluffy jasmine rice completes the dish in classic style.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
- 1 15.5-Ounce Can Chickpeas
- 1¾ cups Light Coconut Milk
- ½ cup Jasmine Rice
- 1 Zucchini
- 2 cloves Garlic
- 1 Tbsp Yellow Curry Paste
- 1 Shallot
- 1 Tbsp Rice Vinegar
- ½ oz Dried Shiitake Mushrooms
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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