Coconut-Lemongrass Shrimp Curry with Jasmine Rice
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 ready in about 35 minutes pairs large shrimp, peeled and deveined, (13.5 oz) 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 stalks fresh lemongrass stalks, smashed and chopped
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp vegetable oil
- 1 cup jasmine rice
- 1 1/4 cups water
- 1/4 cup fresh basil leaves
- for serving lime wedges
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 1 lb peeled and deveined shrimp to the curry and cook for 4-5 minutes until shrimp turn pink and opaque.
- Step 5: Remove lemongrass pieces with a slotted spoon, then stir in 1/4 cup fresh basil leaves just before serving.
- Step 6: Serve the shrimp curry hot over the steamed jasmine rice with lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lemongrass Shrimp Curry with Jasmine Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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 Shrimp Curry with Jasmine Rice?
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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Coconut-Lemongrass Shrimp Curry with Jasmine Rice?
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 Shrimp Curry with Jasmine Rice 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 Shrimp Curry with Jasmine Rice?
Thai seafood 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.
