Thai-Style Coconut Curry Shrimp with Jasmine Rice
A fragrant Thai coconut curry featuring tender shrimp simmered in a rich coconut milk sauce with aromatic spices, served over fluffy jasmine rice. This thai-inspired seafood ready in about 30 minutes pairs peeled and deveined large shrimp, vegetable oil, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, peeled and deveined large shrimp
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- 1/4 cup, chopped fresh basil leaves
- 1 cup, uncooked jasmine rice
- 1 1/2 cups water
- 1/2 tsp salt
Instructions
- Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear, then combine with 1 1/2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender; remove from heat and let rest covered.
- Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
- Step 3: Add 2 tbsp red curry paste to the hot oil and cook, stirring constantly, for 1 minute until fragrant.
- Step 4: Pour in 1 can (13.5 oz) coconut milk and stir to combine with the curry paste, bringing the mixture to a gentle simmer.
- Step 5: Add 1 lb peeled and deveined large shrimp to the curry sauce and cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
- Step 6: Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice, cooking for another minute to meld flavors.
- Step 7: Remove from heat and fold in 1/4 cup chopped fresh basil leaves for a burst of freshness.
- Step 8: Serve the curry hot over the cooked jasmine rice, garnished with extra basil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Style 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-Style 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 vegetable oil from drying out.
Can I substitute ingredients in Thai-Style 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-Style 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-Style 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.
