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Coconut Shrimp Curry with Jasmine Rice

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  • Author: Sophie Hart
  • Total Time: 30
  • Yield: 4 servings 1x

Description

Indulge in the rich and creamy flavors of Coconut Shrimp Curry with Jasmine Rice. This dish combines succulent shrimp simmered in a fragrant coconut milk curry sauce, infused with aromatic spices like ginger, garlic, and turmeric. The creamy coconut milk balances the heat of the curry, creating a harmonious and comforting flavor profile. Served with fluffy jasmine rice, this dish is perfect for a satisfying dinner that feels both exotic and cozy.

Ingredients

Scale

For the Shrimp Curry:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tbsp red curry paste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 can (14 oz) coconut milk
  • 1/2 cup chicken broth (or vegetable broth)
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • Salt and pepper, to taste
  • 1 tbsp fresh cilantro, chopped (for garnish)
  • 1–2 tbsp fresh lime juice (optional)

For the Jasmine Rice:

  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt

Instructions

For the Jasmine Rice:
  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

For the Shrimp Curry:

  1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
  2. Add the garlic and ginger to the pan and cook for another minute, stirring frequently.
  3. Stir in the red curry paste, turmeric, and cumin. Cook for 1-2 minutes until fragrant.
  4. Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
  5. Add the shrimp to the pan and cook for 3-4 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.
  6. Remove from heat and stir in the lime juice (if using).
  7. Serve the coconut shrimp curry over the jasmine rice, garnished with fresh cilantro.

Notes

  • For a spicier curry, add more red curry paste or a pinch of chili flakes.
  • You can substitute shrimp with chicken or tofu for a different variation.
  • If you prefer a thicker sauce, simmer the curry for a few extra minutes to reduce the liquid.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai/Indian

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Find it online: https://vintarx.com/coconut-shrimp-curry-with-jasmine-rice/