A delightful Thai-inspired dish featuring succulent shrimp in a creamy coconut sauce served over fragrant jasmine rice.
Prepare the shrimp by cleaning and deveining them if necessary.
Using fresh shrimp enhances the flavor, but frozen shrimp work well too.
In a mixing bowl, combine the garlic, ginger, soy sauce, honey, and half of the coconut milk. Add the shrimp and let marinate for 30 minutes.
Marinating the shrimp infuses them with flavor, so don't skip this step.
Cook the rice by combining it with water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender.
Fluff the rice with a fork after cooking to keep it light and airy.
In a large skillet, heat a bit of oil and sauté the onion and bell pepper until softened.
Cook the vegetables until just tender to retain their vibrant color.
Add the shrimp to the skillet and cook until they turn pink. Remove and set aside.
Avoid overcooking the shrimp to keep them tender and juicy.
Pour the marinade into the skillet and bring to a boil. Let it simmer for 5 minutes to thicken.
Simmering the marinade enhances its flavor and ensures it's safe to consume.
Return the shrimp and vegetables to the skillet. Stir in the remaining coconut milk, basil, and cilantro.
Adding fresh herbs at the end preserves their bright flavor.
Serve the shrimp mixture over the cooked rice and garnish with additional herbs if desired.
Present the dish on a large platter for a family-style meal.
