Tiki-Style Coconut Curry Shrimp with Jasmine Rice

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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 recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
6. Step 6: Serve the coconut curry shrimp over 3 cups cooked jasmine rice, garnished with 2 sliced green onions.