One Pan Coconut Curry Shrimp with Rice

 

2 tablespoons red curry paste

2 teaspoons curry powder

1 (14-ounce) can coconut milk

2 tablespoons packed light brown sugar

1 tablespoon rice vinegar

1 tablespoon less-sodium soy sauce

1/2 teaspoon crushed red pepper

1 teaspoon kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

1 shallot, chopped

1 red or orange bell pepper, chopped

4 cups frozen rice

2 tablespoons chopped or chiffonade-cut fresh Thai basil

2 tablespoons chopped scallion, white and light green parts only

1/2 lime

 

Preheat the oven to 375°F, with a rack in the center position. ln a large bowl, whisk together the red curry paste, curry powder, and coconut milk, adding the coconut milk slowly to prevent lumps. Whisk in the brown sugar, rice vinegar, soy sauce, crushed red pepper, and salt. Add the shrimp, shallot, and bell pepper and toss to coat. Arrange the frozen rice around the sides of a 9 x 13-inch baking dish, leaving the center bare. Pour the shrimp and sauce into the center of the dish. Cover the dish with foil, transfer to the oven, and bake for 30 minutes. Uncover the dish and bake until the shrimp are pink and opaque and the rice is moist and tender, 5 to 10 minutes longer. Remove from the oven, toss the basil and scallion on top of the shrimp, and squeeze the fresh lime over it all. Serve hot.