Coconut Curry Shrimp Rice (Print version)

Shrimp in coconut curry sauce, served over jasmine rice and garnished with cilantro, lime, and green onions.

# Ingredient List:

→ Proteins

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 1 tablespoon vegetable oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 1 red bell pepper, thinly sliced
07 - 1 cup snap peas, trimmed

→ Rice & Sauce

08 - 1 cup jasmine rice, rinsed
09 - 1 can coconut milk (13.5 ounces, full-fat)
10 - 1/2 cup low-sodium chicken or vegetable broth
11 - 2 tablespoons red curry paste
12 - 1 tablespoon soy sauce or tamari
13 - 1 teaspoon brown sugar
14 - Juice of 1 lime

→ Garnishes

15 - 1/4 cup fresh cilantro, chopped
16 - 2 green onions, sliced
17 - Lime wedges, optional

# How To Make It:

01 - Cook jasmine rice in a saucepan according to package directions. Keep warm once cooked.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Stir in minced garlic and ginger, cooking for 1 minute until aromatic.
04 - Add red curry paste and stir constantly for 1 minute to enhance flavor.
05 - Add sliced red bell pepper and snap peas. Sauté for 2 to 3 minutes until just tender yet crisp.
06 - Pour in coconut milk, broth, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
07 - Add shrimp to the simmering curry. Cook for 3 to 4 minutes until pink and firm.
08 - Stir in fresh lime juice and adjust seasoning as needed.
09 - Divide cooked rice among serving bowls. Top with coconut curry shrimp and vegetables. Garnish with cilantro, green onions, and lime wedges as desired.

# Expert Advice:

01 -
  • Ready in under forty minutes for easy weeknight cooking
  • Brings bold Asian-inspired flavors to your table
  • Uses everyday ingredients with no fuss
  • Dairy free and easily gluten free
  • Customizable for protein or veggie swaps
02 -
  • Rich in protein and healthy fats
  • A great dairy free option for creamy curry
  • Customizes easily for dietary needs
  • Freezes well for later meals
03 -
  • Use the freshest shrimp you can find for sweetness and bounce
  • Toast your curry paste until it smells strong and spicy before adding liquids for extra depth
  • Keep some extra coconut milk or broth on hand to adjust the sauce if it reduces too much
  • Chop herbs and garnishes just before serving to preserve their color and flavor

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