Creamy Coconut Curry Shrimp with Jasmine Rice

2025-07-25

During my travels through Thailand and Malaysia, I discovered that true curry depends on fresh aromatics and balanced heat. This recipe lets you recreate that coastal charm in your kitchen.

Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp vegetable oil
1 small onion, sliced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste
1 can (13.5 oz) coconut milk
1 tbsp fish sauce
1 tsp palm sugar (or brown sugar)
Juice of ½ lime
Fresh cilantro, chopped
Jasmine rice, cooked per package instructions

Directions

Prepare rice: Cook jasmine rice first so it’s steaming when curry is ready.
Sauté aromatics: Heat oil over medium heat. Add onion, garlic, ginger; cook until fragrant, 2–3 minutes.
Build curry: Stir in curry paste; toast 1 minute. Pour in coconut milk, fish sauce, and sugar. Simmer 5 minutes to thicken.
Cook shrimp: Add shrimp; simmer 3–4 minutes until opaque. Stir in lime juice and half the cilantro.
Serve: Spoon rice into bowls; ladle curry on top. Garnish with remaining cilantro and lime wedges.

Pro Tips

Shrimp doneness: Watch closely—overcooked shrimp become rubbery.
Customize heat: Adjust curry paste amount to suit your spice tolerance.
Herb finish: Fresh cilantro and lime brighten the rich sauce.

This vibrant, creamy curry transports you straight to seaside markets in Southeast Asia—ideal for date nights or cozy dinners at home.

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