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Creamy Thai Coconut Red Curry Shrimp Recipe Easy Homemade Dinner with Jasmine Rice

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A quick and easy creamy Thai coconut red curry shrimp served with fragrant jasmine rice, perfect for weeknight dinners with a balanced spicy and creamy flavor.

Ingredients

Scale
  • 1 pound (450g) raw shrimp, peeled and deveined
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar or palm sugar
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh Thai basil leaves
  • Juice of 1 lime
  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear and transfer to a medium saucepan.
  2. Add 2 cups of water and a pinch of salt to the saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes.
  3. Turn off heat and let the rice rest, covered, for another 10 minutes.
  4. While the rice cooks, peel and devein the shrimp if not already done. Slice the onion and red bell pepper thinly, mince garlic, and grate fresh ginger.
  5. Heat 1 tablespoon of oil in a skillet over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and translucent, about 3-4 minutes.
  6. Stir in 2 tablespoons of Thai red curry paste and cook for 1-2 minutes to release its aroma.
  7. Slowly add the entire can of coconut milk, stirring to combine. Bring to a gentle simmer and let it thicken slightly for 5 minutes.
  8. Stir in 1 tablespoon fish sauce and 1 tablespoon brown sugar. Taste and adjust seasoning as needed.
  9. Add the shrimp and red bell pepper slices to the curry sauce. Cook for 4-5 minutes, stirring occasionally, until shrimp turn pink and opaque.
  10. Remove from heat and stir in fresh Thai basil leaves and juice of 1 lime.
  11. Fluff the jasmine rice with a fork and serve alongside or under the curry, spooning plenty of sauce over the top.

Notes

Do not overcook the shrimp to avoid toughness. Use full-fat coconut milk for a rich, silky sauce. Rinse jasmine rice well for fluffier texture. Toast curry paste in oil before adding liquids to enhance flavor. Adjust seasoning with lime juice, fish sauce, and sugar to balance salty, sweet, and sour flavors. Fresh herbs like Thai basil add a fresh aroma and flavor. If curry is too thick, add water or stock; if too thin, simmer uncovered longer.

Nutrition

Keywords: Thai curry, coconut curry, shrimp recipe, jasmine rice, easy dinner, weeknight meal, Thai red curry, creamy curry, gluten-free, dairy-free

Find it online: https://snappyspoon.com/creamy-thai-coconut-red-curry-shrimp-recipe-easy-homemade-dinner-with-jasmine-rice/