Thai-Inspired Coconut Curry Shrimp with Jasmine Rice

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, coconut oil, 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.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 490 cal/serving

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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

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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.