Thai-Mexican Coconut Curry with Shrimp

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

A vibrant fusion dish blending Thai coconut curry paste with Mexican spices, featuring plump shrimp and seasonal vegetables in a creamy, aromatic sauce. This Thai-Mexican Fusion-inspired Super Bowl recipe, ready in about 27 minutes, pairs Coconut milk, Red curry paste, Shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 15 min Cook: 12 min Serves 4 Thai-Mexican Fusion cuisine 410 cal/serving

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Ingredients

1 can (13.5 oz) Coconut milk
2 tbsp Red curry paste
12 oz, peeled and deveined Shrimp
1 cup, sliced Bell peppers
1 cup, sliced Zucchini
1/4 cup, chopped Cilantro
2 tbsp Lime juice
2 cups, cooked Brown rice

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Instructions

Step 1: In a large pot, combine coconut milk and red curry paste, stirring until dissolved. Bring to a gentle simmer over medium-low heat, cooking for 5 minutes to meld flavors.
Step 2: Add bell peppers and zucchini, cooking for 4 minutes until crisp-tender. Stir in shrimp and simmer for 3-4 minutes until shrimp turns pink and opaque.
Step 3: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup cilantro. Serve immediately over 2 cups cooked brown rice, garnishing with additional cilantro.