Spoken Languages Coconut Curry with Shrimp

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant Thai-inspired curry featuring plump shrimp, creamy coconut milk, and a fragrant blend of lemongrass and kaffir lime. This Asian-inspired one-pot recipe (gluten free), ready in about 35 minutes, pairs shrimp, coconut milk, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 2, minced lemongrass stalks
• 6, finely torn kaffir lime leaves
• 1, thinly sliced red bell pepper
• 1 cup, halved baby corn
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp, grated ginger
• 2, minced garlic cloves
• 2 cups, cooked rice

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Instructions

1. Step 1: Heat 1 tbsp of the coconut milk in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until fragrant.
2. Step 2: Stir in 2 minced lemongrass stalks, 6 torn kaffir lime leaves, and 1 cup sliced red bell pepper. Cook for 2 minutes until peppers begin to soften.
3. Step 3: Add 1 lb shrimp, 1 cup halved baby corn, 2 tbsp fish sauce, and 1 tbsp brown sugar. Stir in 1 can coconut milk (13.5 oz) and bring to a gentle simmer.
4. Step 4: Cook uncovered for 8-10 minutes until shrimp turn pink and opaque, stirring occasionally to prevent sticking.
5. Step 5: Serve hot over 2 cups cooked rice, garnished with extra kaffir lime leaves.