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Coconut Curry Shrimp with Jasmine Rice Recipe

Coconut Curry Shrimp with Jasmine Rice Recipe
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★★★★★

4.7 from 29 reviews

A delicious and vibrant Coconut Curry Shrimp served with fluffy Jasmine Rice, combining tender shrimp in a rich, flavorful coconut curry sauce with fresh vegetables for a perfect weeknight dinner that’s both comforting and exotic.

Ingredients

Scale

For the Shrimp Curry:

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red or yellow curry paste (adjust to taste)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar (optional)
  • 1/2 cup bell peppers, thinly sliced
  • 1/2 cup snap peas or green beans
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish

For the Jasmine Rice:

  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt

Instructions

  1. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. Prepare the Curry Sauce: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the finely chopped onion, minced garlic, and grated ginger until fragrant and softened, about 2–3 minutes. Stir in 1–2 tablespoons of red or yellow curry paste and cook for another minute to release the flavors.
  3. Add Coconut Milk and Seasonings: Pour in the 14 oz can of coconut milk and bring the mixture to a gentle simmer. Add 1 tablespoon fish sauce or soy sauce, 1 tablespoon lime juice, and 1 teaspoon sugar if using. Season with salt and black pepper to taste, stirring to combine.
  4. Add Vegetables and Shrimp: Add 1/2 cup thinly sliced bell peppers and 1/2 cup snap peas or green beans to the simmering sauce. Cook for 2–3 minutes until vegetables are slightly tender. Add the shrimp and cook for 3–5 minutes or until they turn pink and are cooked through.
  5. Serve: Divide the fluffy jasmine rice among bowls or plates. Spoon the coconut curry shrimp and vegetables over the rice. Garnish with fresh cilantro leaves and lime wedges for extra brightness and flavor.

Notes

  • Adjust the amount of curry paste to control the spice level to your preference.
  • For a vegetarian or vegan option, replace shrimp with tofu and fish sauce with soy sauce or tamari.
  • Using fresh lime juice enhances the freshness of the curry, but you may substitute with bottled lime juice if needed.
  • Be sure not to overcook the shrimp to keep them tender and juicy.
  • Jasmine rice can be substituted with basmati rice or brown rice for variations.

Nutrition

Keywords: coconut curry shrimp, jasmine rice, Thai curry, seafood curry, coconut milk shrimp, easy dinner, weeknight meal, spicy shrimp curry

Find it online: https://maicook.com/coconut-curry-shrimp-with-jasmine-rice-recipe/