Thai Coconut Shrimp Curry with Jasmine Rice

Why You’ll Love This Recipe

• Restaurant-level flavor in about 35 minutes.
• Creamy, aromatic red curry balanced with fresh lime and herbs.
• One pan for the curry, plus a pot of rice—easy cleanup.
• Flexible: swap veggies or adjust spice to your taste.

Grocery List

• Produce: Red bell pepper, yellow bell pepper, sugar snap peas, shallot, garlic, fresh ginger, green onions, limes, Thai basil or cilantro, optional red chili (Thai or Fresno)
• Dairy: None
• Pantry: Jasmine rice, Thai red curry paste, full-fat coconut milk, fish sauce, low-sodium broth, light brown sugar or palm sugar, neutral oil, kosher salt, black pepper

Full Ingredients

Coconut Shrimp Curry

• 1.25 lb large shrimp (16–20 count), peeled and deveined, tails on optional
• 1/2 tsp kosher salt, divided (plus more to taste)
• 1/4 tsp black pepper
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 medium shallot, finely chopped (about 1/3 cup)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp Thai red curry paste (add up to 1 tbsp more for extra heat)
• 1 can (13.5 oz) full-fat coconut milk, well shaken
• 1/2 cup low-sodium chicken or vegetable broth (or water)
• 2 tbsp fish sauce
• 2 tsp light brown sugar or palm sugar
• 1 tbsp fresh lime juice, plus lime wedges for serving
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 6 oz sugar snap peas, trimmed
• 2 green onions, thinly sliced (greens reserved for garnish)
• Optional: 1 small red chili (Thai or Fresno), thinly sliced for heat

Jasmine Rice

• 1.5 cups jasmine rice, rinsed until water runs mostly clear
• 2.25 cups water
• 1/4 tsp kosher salt

To Serve

• 1/2 cup loosely packed Thai basil or cilantro leaves, torn
• Lime wedges

Step-by-Step Instructions

Step 1: Rinse and cook the jasmine rice

Place the rice in a fine-mesh strainer and rinse under cool water, swishing with your hand, until the water runs mostly clear (about 30–60 seconds). Combine the rinsed rice, 2.25 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and keep covered to steam for 10 minutes. Fluff with a fork just before serving.

Step 2: Prep shrimp and vegetables

Pat the shrimp very dry with paper towels so they sear and cook evenly. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; set aside. Thinly slice the bell peppers, trim the snap peas, finely chop the shallot, and mince the garlic and ginger. Slice the green onions, keeping some greens for garnish. Shake the coconut milk can well.

Step 3: Sauté aromatics and bloom the curry paste

Heat a large deep skillet or sauté pan over medium-high heat. Add 1 tablespoon neutral oil. Sauté the shallot for 2 minutes until softened and slightly translucent. Add the garlic and ginger; cook 30 seconds until fragrant. Stir in 2 tablespoons red curry paste and cook for 60–90 seconds, stirring, until the paste darkens slightly and smells deeply aromatic. This “blooms” the spices for better flavor.

Step 4: Build the coconut curry sauce

Pour in the coconut milk and broth, scraping up any browned bits from the pan. Stir in the fish sauce and sugar. Bring to a gentle simmer over medium heat for 3–4 minutes until slightly thickened. Aim for a quiet simmer with small bubbles around the edges (about 185–195°F / 85–90°C if measuring); avoid a hard boil, which can cause the coconut milk to split.

Step 5: Simmer the vegetables

Add the sliced bell peppers and cook for 3 minutes until they begin to soften but still retain some bite. Add the snap peas and cook for 2 minutes more, just until crisp-tender and bright green.

Step 6: Poach the shrimp gently

Nestle the shrimp into the simmering sauce in an even layer. Cook, maintaining a gentle simmer, for 2–3 minutes total, flipping once, until the shrimp are just opaque and curled into loose C-shapes (about 120–125°F / 49–52°C if checking). Do not overcook. Stir in the lime juice and most of the sliced green onions. Taste and adjust: add a pinch of salt, a splash more fish sauce for savoriness, a little sugar for balance, or up to 1 more tablespoon curry paste for more heat.

Step 7: Serve with rice and garnishes

Fluff the jasmine rice and spoon into bowls. Ladle the shrimp curry over the rice, ensuring each serving gets peppers and snap peas. Garnish with Thai basil or cilantro leaves, remaining green onions, and optional chili slices. Serve immediately with extra lime wedges.

Pro Tips

• Bloom the curry paste in oil for maximum depth of flavor—do not skip this step.
• For extra richness, spoon the thick cream from the top of the coconut milk can into the pan first to fry the paste, then add the rest.
• Keep the sauce at a gentle simmer to prevent the coconut milk from separating and to keep the shrimp tender.
• Pat shrimp dry so they poach cleanly and do not dilute the sauce.
• Finish with fresh lime juice off heat for bright, fresh flavor.

Variations

• Green Curry Style: Swap red curry paste for green curry paste; garnish with Thai basil and add a few torn kaffir lime leaves if available.
• Vegetarian: Replace shrimp with 14 oz firm tofu (pressed and cubed) and use vegetable broth; simmer gently to warm through.
• Low-Carb: Serve the curry over steamed cauliflower rice instead of jasmine rice.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. Reheat gently over low heat until just warmed; avoid boiling to keep the coconut sauce smooth and the shrimp tender. Rice keeps 4 days refrigerated; reheat with a splash of water. For best texture, make the sauce up to 2 days ahead and refrigerate; cook the shrimp fresh when serving. Freezing: The sauce (without shrimp) freezes well up to 2 months. Thaw overnight in the fridge, rewarm gently, then add shrimp and cook 2–3 minutes.

Nutrition (per serving)

Approx. 660 calories; 33 g protein; 65 g carbohydrates; 27 g fat; 19 g saturated fat; 4 g fiber; 7 g sugar; 1,100–1,300 mg sodium. Values are estimates and will vary with exact products used and added salt.