Coconut Lemongrass Curry with Shrimp

By · 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

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.

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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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