Save to Pinterest A vibrant, fragrant bowl featuring succulent shrimp simmered in a creamy coconut curry sauce, served over fluffy rice and topped with fresh herbs.
This vibrant dish quickly became a family favorite with its rich flavors and easy preparation.
Ingredients
- Proteins: 1 lb (450 g) large shrimp peeled and deveined
- Vegetables & Aromatics: 1 tablespoon vegetable oil 1 medium onion finely chopped 2 cloves garlic minced 1 tablespoon fresh ginger minced 1 red bell pepper thinly sliced 1 cup (150 g) snap peas trimmed
- Rice & Sauce: 1 cup (200 g) jasmine rice rinsed 1 (13.5 oz/400 ml) can coconut milk (full-fat) 1/2 cup (120 ml) low-sodium chicken or vegetable broth 2 tablespoons red curry paste 1 tablespoon soy sauce (or tamari for gluten-free) 1 teaspoon brown sugar Juice of 1 lime
- Garnishes: 1/4 cup fresh cilantro chopped 2 green onions sliced Lime wedges (optional)
Instructions
- Cook Rice:
- Cook the jasmine rice according to package instructions Set aside and keep warm
- Sauté Aromatics:
- Heat vegetable oil in a large skillet or wok over medium heat Add onion and sauté for 2 3 minutes until translucent
- Add Garlic and Ginger:
- Add garlic and ginger cook for 1 minute until fragrant
- Cook Curry Paste:
- Stir in the red curry paste and cook for 1 minute to release its flavor
- Cook Vegetables:
- Add bell pepper and snap peas sauté for 2 3 minutes until just tender
- Make Sauce:
- Pour in coconut milk chicken or vegetable broth soy sauce and brown sugar Stir well and bring to a gentle simmer
- Cook Shrimp:
- Add the shrimp and cook for 3 4 minutes until pink and cooked through
- Finish:
- Stir in lime juice and adjust seasoning to taste
- Serve:
- Divide rice among bowls Top with curry shrimp and vegetables Garnish with cilantro green onions and lime wedges
Save to Pinterest This recipe often brings our family together on busy weeknights creating lasting memories.
Notes
For extra heat add sliced red chili or a pinch of chili flakes with the curry paste Substitute shrimp with chicken tofu or mixed vegetables for a variation Serve with brown rice or cauliflower rice for a lower-carb option Pairs well with a crisp aromatic white wine such as Riesling
Required Tools
Large skillet or wok Saucepan (for rice) Chefs knife Cutting board Measuring cups and spoons
Allergen Information
Contains shellfish (shrimp) and soy (soy sauce) Use tamari for gluten-free Always check ingredient labels for potential allergens
Save to Pinterest This coconut curry shrimp bowl is a quick flavorful meal perfect for any night of the week.
Common Recipe Questions
- → Can I substitute shrimp with other proteins?
Yes, chicken, tofu, or mixed vegetables work well if you prefer alternatives to shrimp.
- → What rice is best for this dish?
Jasmine rice is ideal because of its delicate fragrance and fluffy texture, complementing the curry sauce.
- → How can I make it spicier?
Add sliced red chili or chili flakes when stirring in the curry paste to increase heat.
- → Is this dish suitable for gluten-free diets?
Yes, by using tamari instead of soy sauce, the dish remains gluten-free.
- → What garnishes enhance the flavor?
Fresh cilantro, green onions, and lime wedges add brightness and fresh aroma to each serving.