One-Pot Coconut Curry Shrimp with Jasmine Rice

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

A vibrant, aromatic curry featuring plump shrimp and fresh vegetables simmered in creamy coconut milk, served over fragrant jasmine rice for a complete, stress-free meal. This thai-inspired quick meals ready in about 45 minutes pairs coconut oil, red onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

★ 4.0 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 red onion, diced, and cook for 5 minutes until translucent. Add 3 garlic cloves, minced, and 1 tbsp fresh ginger, grated, and cook for 1 minute until fragrant.
  2. Step 2: Stir in 1 red bell pepper, sliced, and cook for 3 minutes until slightly softened.
  3. Step 3: Stir in 1 tbsp red curry paste and cook for 1 minute to toast the spices.
  4. Step 4: Add 1 cup frozen peas, 1 can (13.5 oz) coconut milk, 1 cup jasmine rice, and 1.5 cups chicken broth. Stir well to combine.
  5. Step 5: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is cooked and the liquid is absorbed.
  6. Step 6: Stir in 1 lb shrimp (peeled and deveined), 2 tbsp lime juice, 2 tbsp fish sauce, and salt to taste. Cook for 5-7 minutes until the shrimp are pink and cooked through.
  7. Step 7: Stir in 1/4 cup fresh cilantro, chopped, and serve immediately.

Frequently asked questions

How long does One-Pot Coconut Curry Shrimp with Jasmine Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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 One-Pot Coconut Curry Shrimp 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 coconut oil from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Shrimp 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 One-Pot Coconut Curry Shrimp 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 One-Pot Coconut Curry Shrimp with Jasmine Rice?

Thai quick meals 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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