Thai Coconut Shrimp Curry with Jasmine Rice is a rich, aromatic, and comforting dish that brings together tender shrimp, creamy coconut milk, and fragrant Thai spices in one beautiful bowl. This curry is known for its balance of flavors—sweet, savory, spicy, and slightly tangy—making it a perfect representation of Thai cuisine. Served with fluffy jasmine rice, it becomes a complete meal that is both satisfying and deeply flavorful.

Why I Love This Recipe

I love this recipe because it delivers bold, authentic flavors with minimal effort. The coconut curry sauce is creamy without being heavy, and the shrimp cook in just minutes, making this dish quick yet luxurious. The aroma alone fills the kitchen with warmth, and every bite feels comforting and indulgent.

Why This Is a Must-Try Dish

This is a must-try dish because it showcases the beauty of Thai cooking in a simple, approachable way. It’s packed with flavor, easy to customize, and comes together faster than many traditional curries. Whether you are new to Thai cuisine or already love it, this shrimp curry is guaranteed to impress.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: Approximately 45 minutes

Servings: 4 servings
Calories: Approximately 480–520 calories per serving

Course: Main Course
Cuisine: Thai

Ingredients

For the Shrimp Curry

• 1 pound shrimp, peeled and deveined
• 1 tablespoon vegetable oil or coconut oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons Thai red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar or palm sugar
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• Juice of ½ lime
• Fresh basil or cilantro for garnish

For the Jasmine Rice

• 1½ cups jasmine rice
• 3 cups water
• ½ teaspoon salt

Cooking Directions

Cook jasmine rice according to package instructions and keep warm. In a large skillet or saucepan, sauté onion in oil until soft. Add garlic and ginger, cook briefly, then stir in red curry paste. Add coconut milk and broth, simmer until slightly thickened. Add vegetables and shrimp, cooking until shrimp are just done. Season with fish sauce, sugar, and lime juice. Serve curry over jasmine rice and garnish with fresh herbs.

Step-by-Step Preparation Method

Step 1: Rinse the jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes. Fluff and set aside.

Step 2: Heat oil in a large skillet or saucepan over medium heat. Add sliced onion and sauté for 3–4 minutes until softened.

Step 3: Add minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4: Stir in the red curry paste and cook for 1–2 minutes to release its aroma.

Step 5: Pour in coconut milk and broth. Stir well and bring to a gentle simmer. Cook for 8–10 minutes until the sauce slightly thickens.

Step 6: Add bell pepper and snap peas. Simmer for 3–4 minutes until vegetables are tender-crisp.

Step 7: Add shrimp to the curry and cook for 3–5 minutes until pink and cooked through.

Step 8: Season with fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.

Step 9: Remove from heat and garnish with fresh basil or cilantro.

How to Serve This Recipe

Serve Thai Coconut Shrimp Curry hot over a bed of jasmine rice. Garnish with fresh herbs and an extra squeeze of lime. It pairs well with cucumber salad, steamed greens, or naan-style flatbread for soaking up the sauce.

Recipe Tips

Use full-fat coconut milk for the creamiest texture. Do not overcook the shrimp, as they become rubbery. Adjust curry paste to control spice level. Let the curry simmer gently to avoid splitting the coconut milk. Taste and balance flavors before serving.

Variations in Detail

Substitute shrimp with chicken, tofu, or vegetables for a different version. Add bamboo shoots or mushrooms for more texture. Use green curry paste instead of red for a different flavor profile. Stir in a tablespoon of peanut butter for a richer, nutty curry. For extra heat, add sliced Thai chilies.

Freezing and Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 1 month, though shrimp may slightly change texture. Freeze the curry separately from rice for best results. Reheat gently on the stovetop or microwave.

Special Equipment Needed

• Medium pot for cooking rice
• Large skillet or saucepan
• Knife and cutting board
• Wooden spoon or spatula

Frequently Asked Questions

Can I use frozen shrimp?
Yes, thaw completely before cooking for even results.

Can I make this curry ahead of time?
Yes, the curry sauce can be prepared ahead, but add shrimp just before serving for best texture.

Is this dish very spicy?
It is moderately spicy, but you can reduce or increase curry paste to suit your taste.

Can I make this dairy-free?
Yes, this recipe is naturally dairy-free when made with coconut milk.

Conclusion

Thai Coconut Shrimp Curry with Jasmine Rice is a comforting, flavorful, and beautifully balanced dish that brings authentic Thai flavors to your kitchen. With its creamy coconut sauce, tender shrimp, and fragrant rice, it’s a meal that feels both indulgent and wholesome. This recipe is perfect for anyone looking to enjoy a satisfying, aromatic curry that is easy to prepare and unforgettable to eat.