Coconut Lemongrass Curry with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright Thai-inspired curry with plump shrimp, fragrant lemongrass, and creamy coconut milk, served over jasmine rice. This asian-inspired one pot ready in about 38 minutes pairs jasmine rice, (13.5 oz) coconut milk, stalks lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 18 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then cook according to package instructions until fluffy and tender.
  2. Step 2: Thinly slice 2 lemongrass stalks (discard tough outer layers), mince 1 tablespoon fresh ginger, and slice 1 red bell pepper into thin strips.
  3. Step 3: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 tablespoon minced ginger and 1 tablespoon lemongrass slices, stir-frying for 1 minute until fragrant.
  4. Step 4: Add 12 oz peeled and deveined shrimp to the skillet, cooking for 2 minutes per side until pink and opaque.
  5. Step 5: Stir in 1 can (13.5 oz) coconut milk, 1 tablespoon fish sauce, and 1 teaspoon brown sugar. Bring to a gentle simmer, then add red bell pepper strips and cook for 4 minutes until peppers are crisp-tender.
  6. Step 6: Serve curry over cooked jasmine rice, garnished with additional lemongrass slices.

Frequently asked questions

How long does Coconut Lemongrass Curry with Shrimp take to make?

Total time is about 38 minutes (20 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Lemongrass Curry with Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Coconut Lemongrass Curry with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Lemongrass Curry with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Lemongrass Curry with Shrimp?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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