Thai Shrimp Coconut Curry with Jasmine Rice

Thai cuisine is celebrated for its bold flavors and vibrant aromas, and this Thai shrimp coconut curry is no exception. Creamy coconut milk, fragrant lemongrass, and fresh herbs come together with tender shrimp to create a restaurant-quality dish that’s surprisingly easy to make at home. Paired with fluffy jasmine rice, this curry is both comforting and sophisticated, perfect for weeknight dinners or special occasions.

Ingredients List

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons vegetable or coconut oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1–2 tablespoons red Thai curry paste (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 tablespoon fish sauce (or soy sauce for vegan option)
• 1 tablespoon brown sugar
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil, chopped
• 2 cups cooked jasmine rice, for serving

Step-by-Step Instructions

Prepare the aromatics

Heat oil in a large skillet or wok over medium heat. Sauté onions, garlic, and ginger for 2–3 minutes until fragrant and softened.

Add the curry paste

Stir in the red Thai curry paste and cook for 1 minute to release the flavors.

Add coconut milk and vegetables

Pour in coconut milk and bring to a gentle simmer. Add red bell pepper and zucchini. Cook for 5–7 minutes until vegetables are tender.

Cook the shrimp

Add shrimp to the curry and cook 3–5 minutes until pink and opaque. Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning as needed.

Finish with herbs

Remove from heat and stir in fresh cilantro and Thai basil. Serve immediately over cooked jasmine rice.

Cook Time

Total: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

Servings

Makes approximately 4 servings

Nutritional Information (approx. per serving)

• Calories: 380 kcal
• Protein: 28 g
• Fat: 24 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Sodium: 650 mg

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water to restore creaminess.

Suggestions

• Substitute shrimp with tofu, chicken, or vegetables for different variations.
• Adjust the curry paste for heat—more paste for spicier curry, less for mild.
• Serve with steamed jasmine rice, brown rice, or quinoa.
• Garnish with extra lime wedges and fresh herbs for a vibrant presentation.

Seasonal Relevance

This Thai shrimp coconut curry works year-round, but its bright, fresh flavors are especially refreshing in spring and summer. Using seasonal vegetables enhances the taste and texture of the dish.

Conclusion

Thai shrimp coconut curry with jasmine rice is a perfect combination of creamy, spicy, and aromatic flavors that delight the senses. Quick, easy, and visually stunning, it’s a dish that impresses guests while remaining simple enough for weeknight cooking.

FAQs

Can I make this curry ahead of time?
Yes, it can be prepared a day in advance. Reheat gently and add fresh herbs just before serving for the best flavor.

Can I use frozen shrimp?
Yes, thaw completely before cooking to ensure even cooking and maintain texture.

What other vegetables can I add?
Snap peas, carrots, mushrooms, or baby corn work well and complement the coconut curry base.