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Coconut Curry Shrimp & Rice

A one-bowl meal bursting with Thai-inspired flavors, featuring tender shrimp and creamy coconut milk, all cooked together for minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound peeled shrimp Make sure shrimp are thawed if frozen
  • 1 can coconut milk Full-fat for creaminess
  • 2 cups jasmine rice Rinsed well before cooking
  • 1 tablespoon curry paste Adjust to taste for spice level
  • 1 medium onion, diced Sauté until translucent
  • 2 cloves garlic, minced Adds flavor base
  • 1 lime squeezed juice For freshness
  • 1 cup peas or bell pepper (optional) For color and crunch

Method
 

Preparation
  1. Heat oil in a deep pan over medium heat.
  2. Add diced onion and minced garlic, sauté until fragrant.
  3. Stir in curry paste and fry for a couple of minutes to boost flavor.
  4. Pour in coconut milk and a bit of water, then bring to a simmer.
  5. Add rinsed rice, stir well, and cover.
Cooking
  1. Let rice cook gently for about 15 minutes.
  2. When the rice is almost done, gently place shrimp on top to poach.
  3. Cook until shrimp are pink and curled.
  4. Squeeze lime juice over the dish and season with salt to taste.

Notes

Don’t overcook the shrimp to prevent rubbery texture. Rinse rice to avoid stickiness. Store leftovers in the fridge and reheat gently.