Tiki-Style Coconut Curry Shrimp with Jasmine Rice
A fragrant coconut curry simmered with tender shrimp, bell peppers, and fresh herbs served over fluffy jasmine rice inspired by Polynesian flavors. This thai-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, can coconut milk, 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 large shrimp, peeled and deveined
- 1 medium red bell pepper, sliced into thin strips
- 1 medium yellow bell pepper, sliced into thin strips
- 14 oz can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro leaves
- 3 cups cooked jasmine rice
- 2 tbsp vegetable oil
- 3 cloves minced garlic
- 2 stalks sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic. Pour in 14 oz can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar, stirring until the sauce is smooth and begins to simmer.
- Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper to the skillet. Simmer for 5 minutes until peppers soften slightly.
- Step 4: Add 1 lb peeled and deveined shrimp to the curry and cook for 3-4 minutes until shrimp turn pink and are cooked through.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
- Step 6: Serve the coconut curry shrimp over 3 cups cooked jasmine rice, garnished with 2 sliced green onions.
Frequently asked questions
How long does Tiki-Style Coconut Curry Shrimp with Jasmine Rice take to make?
Total time is about 35 minutes (15 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 Tiki-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 can coconut milk from drying out.
Can I substitute ingredients in Tiki-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 Tiki-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 Tiki-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.
