Spicy Coconut Shrimp Curry with Rice
A flavorful and creamy coconut shrimp curry that delivers a spicy punch, served alongside fluffy rice for a comforting meal.
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Ingredients
Yields 4 servings
- (1 lb) shrimp, peeled and deveined
- (1) onion, diced
- (3 cloves) garlic, minced
- (1 tbsp) ginger, grated
- (1) red bell pepper, sliced
- (1) green bell pepper, sliced
- (1 can / 14 oz) coconut milk
- (2 tbsp) red curry paste
- (1 tbsp) fish sauce
- (1 tbsp) lime juice
- (2 tbsp) vegetable oil
- (1 cup) jasmine rice
- (2 cups) water
- (2) green onions, chopped
- (1/4 cups) cilantro, chopped
- (1 tsp) sugar
Instructions
- 1
In a medium pot, combine (1 cup) jasmine rice and (2 cups) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and fluffy.
- 2
In a large skillet, heat (2 tbsp) vegetable oil over medium heat. Add the (1) diced onion and sauté for 3-4 minutes until it becomes translucent.
- 3
Add the (3 cloves) minced garlic and (1 tbsp) grated ginger to the skillet. Cook for an additional minute until fragrant.
- 4
Stir in (2 tbsp) red curry paste and cook for 1 minute, allowing the flavors to meld.
- 5
Add the (1) sliced red bell pepper and (1) sliced green bell pepper to the skillet, cooking for 3-4 minutes until they begin to soften.
- 6
Pour in (1 can / 14 oz) coconut milk, (1 tbsp) fish sauce, and (1 tsp) sugar. Stir well to combine and bring to a gentle simmer.
- 7
Add the (1 lb) peeled and deveined shrimp to the skillet. Simmer for 5-7 minutes or until the shrimp are pink and cooked through.
- 8
Stir in (1 tbsp) lime juice and adjust seasoning if necessary.
- 9
Remove from heat and garnish with (2) chopped green onions and (1/4 cup) chopped cilantro.
- 10
Fluff the rice with a fork and serve alongside the curry.
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