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

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Appears in Cook's Country August/September 2022

SERVES4

TIME50 minutes

Red Curry Shrimp with Coconut Rice and Cucumber Relish

WHY THIS RECIPE WORKS

Sweet and creamy coconut rice provided cooling contrast to shrimp sautéed with red curry paste and a piquant cucumber relish.

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