Shrimp and Coconut Rice

Tropical Coconut-Infused Shrimp Rice Bowl

Ingredients:

1 lb (450g) shrimp, peeled and deveined

1 cup jasmine rice

1 cup coconut milk

1 cup water

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon turmeric powder

1/2 teaspoon chili flakes (optional)

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Directions:

Rinse the jasmine rice under cold water until water runs clear.

In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3-4 minutes.

Add shrimp to the skillet, sprinkle turmeric powder, chili flakes (if using), salt, and pepper. Cook until shrimp turn pink and opaque, about 4-5 minutes.

Fluff the coconut rice with a fork and gently stir in lime juice.

Serve shrimp over the coconut rice and garnish with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

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Dive into the tropical flavors of Shrimp and Coconut Rice—a creamy, fragrant dish that’s easy to make and perfect for any night!

Beef and Coconut Rice

Spiced Beef Stir-Fry over Fragrant Coconut Rice

Ingredients:

For the Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

1 cup water

1/2 teaspoon salt

For the Beef:

1 tablespoon vegetable oil

1 lb beef sirloin or flank steak, thinly sliced

1 teaspoon ground cumin

1 teaspoon soy sauce

1/2 teaspoon chili flakes (optional)

2 garlic cloves, minced

1 tablespoon ginger, minced

1 bell pepper, sliced

1 small onion, thinly sliced

2 tablespoons soy sauce

1 tablespoon lime juice

Fresh cilantro, for garnish

Directions:

Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine coconut milk, water, and salt. Bring to a boil.

Add rice, reduce heat to low, cover, and simmer for 18–20 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

While rice cooks, season beef with cumin, 1 teaspoon soy sauce, and chili flakes (if using).

Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir for 30 seconds.

Add beef slices and sear for 2–3 minutes until browned. Remove and set aside.

In the same skillet, sauté onion and bell pepper for 3–4 minutes until slightly softened.

Return beef to the pan, add 2 tablespoons soy sauce and lime juice. Stir-fry everything together for another 1–2 minutes.

Serve beef stir-fry over the coconut rice, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings

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This Beef & Coconut Rice combo is bold, fragrant, and so satisfying. Perfect for when you want a tropical twist on dinner!

Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.

Coconut Curry Chicken with Chickpeas

Creamy Coconut Curry Chicken with Tender Chickpeas and Spices

Ingredients:

1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 tablespoon coconut oil (or vegetable oil)

1 large onion, diced

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon chili flakes (optional, for heat)

1 (14 oz) can full-fat coconut milk

1 (15 oz) can chickpeas, drained and rinsed

1 cup chicken broth

Salt and pepper, to taste

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Cooked jasmine or basmati rice, for serving

Directions:

Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 4–5 minutes until soft.

Stir in garlic and ginger; cook for 1 minute until fragrant.

Add curry paste, turmeric, cumin, and chili flakes (if using). Stir for 1 minute to toast the spices.

Add the chicken pieces and season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly browned.

Pour in the coconut milk and chicken broth. Add chickpeas and stir to combine.

Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and the sauce thickens.

Stir in lime juice, taste, and adjust seasoning if needed.

Serve hot over rice and garnish with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 460 kcal | Servings: 4 servings

#coconutcurry #chickencurry #chickpearecipes #currylover #easycurry #currywithcoconutmilk #comfortfood #weeknightdinner #spicycurry #thairecipes #creamycurry #dinnerinspo #homemadecurry #currybowl #flavorpacked #onepotmeal #curryaddict #currychicken #healthycomfortfood #easychickenrecipes

Creamy, dreamy, and full of bold flavor! This Coconut Curry Chicken with Chickpeas is the ultimate one-pot wonder for your dinner table.

Grilled Garlic Shrimp with Spicy Mango-Habanero Glaze on Fried Rice

Ingredients :

For the Shrimp:
- 6 jumbo tiger shrimp(peeled, tails on)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lime juice

For the Spicy Mango-Habanero Glaze:
- 1 cup ripe mango, pureed
- 1 habanero pepper, seeded and minced (adjust to heat preference)
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 clove garlic, minced
- ¼ tsp salt

For the Fried Rice:
- 1.5 cups cooked jasmine rice
- 1 tbsp sesame oil
- 1 egg, lightly beaten
- 2 tbsp finely diced carrots (if using)
- 2 tbsp green peas (if using)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 scallion, thinly sliced

For Garnish & Plating:
- Fresh cilantro leaves**
- Thinly sliced habanero rounds
- Mango diced

Instructions:

Prepare the Mango-Habanero Glaze:
1. In a small saucepan, combine mango purée, habanero, honey, lime juice, ginger, garlic, and salt.
2. Simmer over medium-low heat for 8–10 minutes until thickened. Strain for smoothness (optional). Set aside.

Marinate and Grill the Shrimp:
1. Toss shrimp with olive oil, minced garlic, smoked paprika, salt, pepper, and lime juice. Marinate for 15 minutes.
2. Grill on high heat for 2 minutes per side, basting with glaze in the last 30 seconds.

3. Make the Fried Rice:
1. Heat sesame oil in a wok. Sauté carrots and peas for 1 minute.
2. Push veggies aside, pour in beaten egg, and scramble lightly.
3. Add rice, soy sauce, and fish sauce. Toss until evenly coated.
4. Press rice into a greased ring mold on the plate to form a perfect circle.

4. Plate with Precision:
1. Place grilled shrimp atop the rice mold, tails upright.
2. Drizzle extra glaze around the plate.
3. Garnish with cilantro, habanero slices, and microgreens.
4. Serve with lime wedges.

#byronella