Lemongrass Thai Kitchen Inspired Coconut Curry Shrimp
Tender shrimp simmered in a fragrant lemongrass-infused coconut curry sauce with vibrant vegetables and fresh herbs. This thai-inspired seafood ready in about 30 minutes pairs raw shrimp, peeled and deveined, bruised and chopped lemongrass stalk, can coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 raw shrimp, peeled and deveined
- 1, bruised and chopped lemongrass stalk
- 14 oz can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 medium, sliced red bell pepper
- 1 medium, sliced yellow bell pepper
- 2 cups baby spinach
- 1/4 cup fresh basil leaves
- 3 cups cooked jasmine rice
- 1 tbsp vegetable oil
- 3 cloves minced garlic
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1 bruised chopped lemongrass stalk and sauté for 1-2 minutes until fragrant.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to bloom the spices. Pour in 14 oz can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Bring to a simmer and cook for 5 minutes to infuse flavors.
- Step 3: Add 1 lb raw peeled and deveined shrimp and 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper. Simmer for 4-5 minutes until shrimp turn pink and vegetables soften.
- Step 4: Stir in 2 cups baby spinach and 1/4 cup fresh basil leaves just before removing from heat. Cook until spinach wilts, about 1 minute.
- Step 5: Serve the coconut curry shrimp over 3 cups cooked jasmine rice, spooning plenty of sauce and vegetables on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass Thai Kitchen Inspired Coconut Curry Shrimp take to make?
Total time is about 30 minutes (15 min prep + 15 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 Lemongrass Thai Kitchen Inspired Coconut Curry 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 can coconut milk from drying out.
Can I substitute ingredients in Lemongrass Thai Kitchen Inspired Coconut Curry 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 Lemongrass Thai Kitchen Inspired Coconut Curry 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 Lemongrass Thai Kitchen Inspired Coconut Curry Shrimp?
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.
