Recipe: Thai Grilled Red Curry Shrimp Skewers With Coconut Rice And Mango Salsa

Introduction

Thai cuisine is known for its bold flavors and vibrant colors. This recipe combines the aromatic spices of red curry, succulent shrimp, creamy coconut rice, and refreshing mango salsa. It’s a perfect dish for those who love a balance of sweet, spicy, and tangy flavors. Let’s dive into the recipe and learn how to make Thai Grilled Red Curry Shrimp Skewers with Coconut Rice and Mango Salsa.

Ingredients

For the Shrimp Skewers:

• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of Thai red curry paste
• 2 tablespoons of coconut milk
• 1 tablespoon of fish sauce
• 1 tablespoon of lime juice
• 1 tablespoon of vegetable oil
• Salt and pepper to taste

For the Coconut Rice:

• 1 cup of jasmine rice
• 1 cup of coconut milk
• 1 cup of water
• 1 teaspoon of sugar
• ½ teaspoon of salt

For the Mango Salsa:

• 1 ripe mango, diced
• ½ red bell pepper, diced
• ½ red onion, diced
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons of fresh cilantro, chopped
• 1 tablespoon of lime juice
• Salt to taste

Instructions

1. Marinating the Shrimp:

In a bowl, combine the Thai red curry paste, coconut milk, fish sauce, lime juice, vegetable oil, salt, and pepper. Add the shrimp and toss until well coated. Let the shrimp marinate in the refrigerator for at least 30 minutes.

2. Preparing the Coconut Rice:

In a saucepan, rinse the jasmine rice under cold water until the water runs clear. Drain the rice and transfer it to the saucepan. Add the coconut milk, water, sugar, and salt. Stir well and bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and all the liquid is absorbed. Fluff the rice with a fork before serving.

3. Making the Mango Salsa:

In a mixing bowl, combine the diced mango, red bell pepper, red onion, jalapeno pepper, fresh cilantro, lime juice, and salt. Toss everything together until well combined. Adjust the seasoning according to your taste preferences.

4. Grilling the Shrimp Skewers:

Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers. Grill the shrimp for about 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook them as they can become rubbery.

Serving

To serve, place a scoop of coconut rice on a plate, top it with a few grilled shrimp skewers, and garnish with the mango salsa. The combination of flavors and textures will create a delightful experience for your taste buds.

Conclusion

This recipe for Thai Grilled Red Curry Shrimp Skewers with Coconut Rice and Mango Salsa brings together the best of Thai cuisine in one dish. The spicy and aromatic shrimp, paired with the creamy coconut rice and tangy mango salsa, creates a harmonious blend of flavors. It’s a dish that will transport you to the streets of Thailand with every bite. So, gather your ingredients, fire up the grill, and enjoy this delicious Thai-inspired meal!