Thai-Inspired Coconut Curry Shrimp with Jasmine Rice
Succulent shrimp simmered in a fragrant coconut curry sauce with bell peppers and fresh basil, served over fluffy jasmine rice for a vibrant Thai dinner. This thai-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, coconut oil, medium red bell pepper, sliced 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 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 large shrimp, peeled and deveined
- 2 tbsp coconut oil
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 cup fresh basil leaves
- 1 1/2 cups jasmine rice
- 3 cups water
- for serving lime wedges
Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice and 3 cups water, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
- Step 2: While rice cooks, heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 2 tbsp red curry paste and sauté for 1 minute until fragrant.
- Step 3: Pour in 1 can (13.5 oz) coconut milk, stirring to combine with curry paste. Add 1 tbsp fish sauce and 1 tsp brown sugar. Bring to a simmer.
- Step 4: Add 1 lb peeled and deveined large shrimp, 1 sliced red bell pepper, and 1 sliced yellow bell pepper. Cook for 4-5 minutes until shrimp turn pink and vegetables are tender-crisp.
- Step 5: Stir in 1/4 cup fresh basil leaves and cook for 1 more minute until basil is wilted.
- Step 6: Fluff jasmine rice with a fork and divide among plates. Spoon shrimp curry over rice and serve with lime wedges for squeezing.
Frequently asked questions
How long does Thai-Inspired Coconut Curry Shrimp with Jasmine Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 Thai-Inspired 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 Thai-Inspired 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 Thai-Inspired 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 Thai-Inspired 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
