One-Pot Tropical Coconut Curry with Shrimp

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A vibrant one-pot curry combining the sweetness of coconut milk with tender shrimp and tropical spices for a quick, flavorful meal. This Thai-inspired curry recipe, ready in about 35 minutes, pairs shrimp, coconut milk, red bell pepper 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, peeled and deveined shrimp
• 1 can (13.5 oz) coconut milk
• 1 medium, sliced into thin strips red bell pepper
• 1 small, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp red curry paste
• 2 tbsp, freshly squeezed lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 1/4 cup, chopped fresh cilantro
• 1 cup, uncooked jasmine rice
• 1 1/4 cups water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 1 1/4 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 small diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, cooking for 1 minute until aromatic but not browned.
4. Step 4: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices' fragrance.
5. Step 5: Pour in 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, 1 tsp brown sugar, and 2 tbsp freshly squeezed lime juice. Stir to combine and bring to a gentle simmer.
6. Step 6: Add 1 medium sliced red bell pepper and 1 lb peeled and deveined shrimp to the curry. Simmer for 5-6 minutes, stirring occasionally, until shrimp turn pink and are cooked through.
7. Step 7: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve the curry hot over the cooked jasmine rice.