Coconut-Infused Shrimp with Zesty Cucumber Relish

1. Cook the Jasmine Rice

In a large saucepan, combine the rinsed jasmine rice, 1.5 cups water, 1 cup of coconut milk, 1 tablespoon of sugar, and 0.75 teaspoon of salt. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes. Once the liquid is absorbed, remove the saucepan from the heat and let it sit, covered, for an additional 10 minutes. Gently fluff the rice with a fork.

2. Prepare the Zesty Cucumber Relish

In a bowl, whisk together 0.25 cup of distilled white vinegar, 0.25 teaspoon of red pepper flakes, 1 tablespoon of sugar, and 1 teaspoon of salt until the sugar dissolves. Add the cucumber pieces, chopped peanuts, and cilantro to the bowl and toss everything together. Let this mixture stand until you are ready to serve, giving it an occasional toss.

3. Cook the Shrimp

In a 12-inch nonstick skillet over medium-high heat, cook 2 tablespoons of red curry paste with 1 tablespoon of coconut milk, the remaining 1 teaspoon of sugar, and 0.5 teaspoon of salt. Stir this mixture frequently for about 3 minutes until it becomes dry and fragrant. Add the peeled and deveined shrimp to the skillet and cook for 4 to 5 minutes, turning occasionally, until the shrimp are opaque throughout. Stir in the remaining 5 tablespoons of coconut milk and bring to a simmer before removing from heat.

4. Serve

Plate the coconut-infused rice alongside the shrimp and generously top with the zesty cucumber relish. Enjoy!