Creamy Coconut Shrimp Curry with Fragrant Jasmine Rice
This creamy coconut shrimp curry with fragrant jasmine rice is the perfect balance of spicy, sweet, and savory flavors. Packed with tender shrimp, fresh vegetables, and aromatic spices, it’s a quick and nutritious dish ready in under 30 minutes. Perfect for weeknight dinners or special occasions!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Gluten Free
Ingredients
- hrimp (peeled and deveined)
- 1 can coconut milk (14 oz)
- 2–3 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 2 small shallots, finely chopped
- 2 cups vegetables of your choice (e.g., bell peppers, snap peas, carrots)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp lime juice (freshly squeezed)
- Fresh cilantro, for garnish
- 1 cup jasmine rice
- Optional: Red chili flakes or fresh chilies for heat
Instructions
- Cook the Rice: Prepare jasmine rice according to package instructions until light and fluffy. Set aside.
- Sauté Aromatics: Heat oil in a deep pan or wok over medium heat. Add shallots, garlic, and ginger, sautéing until fragrant (2–3 minutes).
- Cook the Curry Base: Stir in the red curry paste and cook for 1 minute. Add coconut milk, stirring to combine. Bring to a gentle simmer.
- Add Vegetables: Toss in your vegetables and cook for 5–7 minutes, or until tender yet crisp.
- Cook the Shrimp: Add shrimp to the pan, cooking for 4–5 minutes until they turn pink and opaque.
- Season the Curry: Stir in fish sauce, lime juice, and chili flakes to taste. Adjust seasoning as needed.
- Serve: Garnish with fresh cilantro and serve hot with jasmine rice on the side.
Notes
- Vegetarian Option: Replace shrimp with tofu or chickpeas.
- Adjusting Heat: Use more or less curry paste and chilies depending on your spice preference.
- Extra Creamy: Add a splash of heavy cream or more coconut milk for a richer curry.
- Make-Ahead Tip: The curry can be prepared in advance and stored for up to 3 days.
