Coconut-Lemongrass Shrimp Curry with Jasmine Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant coconut curry simmered with fresh lemongrass and tender shrimp, served over fluffy jasmine rice for a comforting Asian-inspired meal. This Thai-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 25 min Serves 4 Thai cuisine 400 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. Combine with 1 1/4 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer, cover, and cook for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: While rice cooks, heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 2 tbsp red curry paste and 2 smashed, chopped lemongrass stalks; sauté for 1-2 minutes until fragrant.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk, stir to combine, then add 1 tbsp fish sauce and 1 tsp brown sugar. Simmer the sauce gently for 5 minutes to allow flavors to meld.
  4. Step 4: Add 1 lb peeled and deveined shrimp to the curry and cook for 4-5 minutes until shrimp turn pink and opaque.
  5. Step 5: Remove lemongrass pieces with a slotted spoon, then stir in 1/4 cup fresh basil leaves just before serving.
  6. Step 6: Serve the shrimp curry hot over the steamed jasmine rice with lime wedges on the side for squeezing.

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