Real Deal Coconut Curry Shrimp with Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy shrimp curry made with genuine Thai coconut milk and aromatic spices, served over perfectly steamed jasmine rice for a dish that's authentically satisfying. This thai-inspired seafood ready in about 45 minutes pairs shrimp, (13.5 oz) coconut milk, curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

★ 3.5 (10 ratings) Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and devein 12 oz shrimp, then set aside. In a medium saucepan, combine 1 can coconut milk (13.5 oz), 3 tbsp curry paste, 2 minced garlic cloves, 1 tbsp minced ginger, and 4 kaffir lime leaves. Bring to a gentle simmer over medium-low heat for 5 minutes, stirring frequently until fragrant and the spices are well incorporated.
  2. Step 2: Stir in 1 tbsp fish sauce and 1 tsp brown sugar. Add the shrimp to the simmering sauce and cook for 4-5 minutes until shrimp turn pink and opaque, stirring occasionally.
  3. Step 3: Meanwhile, cook 1 cup jasmine rice with 1 3/4 cups water in a rice cooker or pot (bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed).
  4. Step 4: Remove the saucepan from heat and discard kaffir lime leaves. Stir in an additional 2 tbsp coconut milk from the can to enrich the sauce. Taste and adjust with more fish sauce or lime juice if needed.
  5. Step 5: Serve the shrimp curry spooned over a bed of steamed jasmine rice, garnished with fresh lime wedges on the side.

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Frequently asked questions

How long does Real Deal Coconut Curry Shrimp with Jasmine Rice take to make?

Total time is about 45 minutes (20 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 Real Deal 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 shrimp from drying out.

Can I substitute ingredients in Real Deal 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 Real Deal 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 Real Deal Coconut Curry Shrimp 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.

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