Bangkok Chic Thai Menu with Coconut Shrimp Curry

👩‍🍳 Preparation Steps

1️⃣ 🍚 Cook the Jasmine Rice

Start by rinsing the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents stickiness. Place the rice in a pot and add water at a ratio of 1.5 times the rice volume. Bring to a gentle boil, then cover with a lid and reduce the heat to low. Cook for about 10 minutes, then turn off the heat and let the rice steam for another 10 minutes, covered. Fluff with a fork before serving.

2️⃣ 🍤 Prepare the Shrimp Curry

In a deep pan or wok, heat 1 tablespoon of neutral oil over medium heat. Add the Thai red curry paste and stir-fry it for about 1 minute until fragrant—it should release bold aromas as it heats. Pour in the coconut milk and mix well to create a smooth, reddish sauce. Add the peeled shrimp and let them simmer gently in the curry for about 5 minutes, just until pink and cooked through. Avoid high heat to prevent the coconut milk from separating.

3️⃣ 🌿 Infuse the Curry

Season the curry by adding the fish sauce, cane sugar, and the juice of one lime. Stir to combine, then turn off the heat. Just before serving, stir in the chopped fresh coriander and Thai basil to preserve their freshness and aroma.

4️⃣ 🐖 Sauté the Spicy Pork

Heat another tablespoon of oil in a skillet or wok. Add the finely chopped garlic and grated or minced ginger, and stir-fry for about 30 seconds until fragrant. Add the sliced pork shoulder and stir constantly until it begins to brown. Thinly slice the red chillies and add them to the pan. Cook everything together until the pork is fully cooked and golden. Finish with a squeeze of lime juice and adjust seasoning if needed.

5️⃣ 🥬 Spinach with Peanuts