If you’re craving an easy weeknight dinner that feels like a getaway in a bowl, Coconut Curry Shrimp with Jasmine Rice is the perfect escape. Think of tender shrimp in a creamy coconut curry, paired with fluffy jasmine rice—the aromas alone will transport you straight to the tropics. Whether you’re a curry newbie or a seasoned pro, this dish offers layers of flavor with minimal fuss, and its bold colors make it as beautiful to serve as it is delicious to eat. Prepare to fall in love: Coconut Curry Shrimp with Jasmine Rice is about to become a cherished favorite in your home kitchen.
Ingredients You’ll Need
The beauty of Coconut Curry Shrimp with Jasmine Rice lies in its simple ingredient list—each element balances taste, texture, and color to create perfect harmony. From creamy coconut milk to aromatic ginger, every choice brings something special to your plate.
- Shrimp (200g, peeled and deveined): Choose fresh or frozen shrimp for their tender texture and sweet flavor that pairs perfectly with curry.
- Jasmine rice (1 cup): This fluffy, fragrant rice is essential for soaking up all the luscious curry sauce.
- Coconut milk (1 cup): Rich and creamy, coconut milk gives the sauce its unmistakable smoothness and subtle sweetness.
- Chicken or vegetable broth (1/2 cup): Adds depth of flavor—use whichever you have on hand for a satisfying finish.
- Small onion, finely chopped: Onion brings a gentle sweetness to the sauce base which enhances the curry’s aroma.
- Garlic (2 cloves, minced): Just the right amount of garlic adds savory notes and a warm aroma.
- Ginger (1 tbsp, grated): Ginger gives the dish a fresh pop and a touch of heat.
- Red curry paste (1–2 tsp): This is where the vibrant color and curry flavor come from—adjust for your spice preference.
- Soy sauce or fish sauce (1 tbsp): Essential for seasoning; fish sauce gives a more traditional Southeast Asian flavor, but soy sauce works well too.
- Lime juice (1 tsp): A splash of acidity to balance out the creaminess and brighten every bite.
- Brown sugar or honey (1 tsp): A hint of sweetness rounds out the tart and spicy notes.
- Vegetable oil (1 tbsp): Just enough to sauté the aromatics and bring everything together.
- Fresh cilantro or Thai basil (for garnish): Herbs add color, fragrance, and a burst of fresh flavor to finish.
- Salt and pepper (to taste): Adjust seasoning to make all the other flavors sing.
How to Make Coconut Curry Shrimp with Jasmine Rice
Step 1: Cook the Jasmine Rice
Start by rinsing your jasmine rice under cold water until the water runs clear—this step is crucial for fluffy grains that don’t stick together. In a pot, combine the rice with 1 1/2 cups water and a generous pinch of salt. Bring to a boil, then reduce the heat to low, cover tightly, and let it simmer undisturbed for 15 minutes. Once it’s cooked, keep the lid on and let it rest off the heat for 5 minutes. This little pause ensures every grain is perfectly tender.
Step 2: Prepare the Coconut Curry Sauce
While the rice finishes, heat the vegetable oil in a large pan over medium heat. Add your chopped onion, minced garlic, and grated ginger; sauté for a few minutes until everything smells amazing and turns glassy. Stir in your chosen amount of red curry paste and let it cook for about 1 minute to unlock those fragrant spices. Next, pour in the coconut milk and broth, whisk in the soy sauce or fish sauce, add the lime juice and brown sugar, and bring everything to a gentle simmer. Let it bubble away for 5–7 minutes until slightly thickened—the sauce should coat the back of a spoon and glisten invitingly.
Step 3: Cook the Shrimp
Season the shrimp with a touch of salt and pepper, then gently place them into the simmering curry sauce. Cook for 3–5 minutes until the shrimp turn pink and opaque—the perfect sign they’re cooked just right. Be careful not to overcook them; they should be juicy and tender, ready to soak up all those flavors.
Step 4: Assemble the Dish
Fluff your jasmine rice with a fork and spoon it onto plates or into shallow bowls. Pour the coconut curry shrimp and sauce generously over the top, letting the bright colors and aromatic steam delight your senses. Finish with a generous sprinkle of fresh cilantro or Thai basil for a burst of herbal freshness.
How to Serve Coconut Curry Shrimp with Jasmine Rice
Garnishes
A handful of chopped fresh cilantro or Thai basil is a must for a pop of color and a fragrant, herbaceous finish. If you’re feeling extra, scatter thinly sliced scallions or a wedge of lime on the side for brightness—just a squeeze will wake up the whole dish.
Side Dishes
Coconut Curry Shrimp with Jasmine Rice is delightful all on its own, but it pairs beautifully with quickly sautéed greens like bok choy, snow peas, or even a crisp cucumber salad. For extra crunch, try serving with papadam or a handful of crushed peanuts sprinkled on top.
Creative Ways to Present
To turn your weeknight meal into a mini occasion, serve the curry in wide bowls or even nestled in a hollowed coconut for a playful, tropical touch. Arrange the shrimp artfully and scatter garnishes just before serving to make Coconut Curry Shrimp with Jasmine Rice as stunning to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, let everything come to room temperature before storing. Spoon the curry and rice into separate airtight containers to help preserve the rice’s texture. It will keep well in the fridge for up to 2 days and remains just as flavorful the next day.
Freezing
You can freeze Coconut Curry Shrimp with Jasmine Rice, although for best texture, freeze the shrimp curry and rice separately. Portion into airtight freezer-safe containers and label with the date—it should be enjoyed within one month for optimal taste and texture.
Reheating
To reheat, gently warm the rice and curry separately in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. If using the microwave, go low and slow to avoid overcooking the shrimp; a minute or two is usually all it takes to bring everything back to life.
FAQs
Can I use frozen shrimp for Coconut Curry Shrimp with Jasmine Rice?
Absolutely! Just thaw the shrimp in the fridge or under cold running water before cooking. Make sure they’re well-drained and patted dry to prevent excess moisture in your curry sauce.
What if I don’t have red curry paste?
No worries! You can substitute with green or yellow curry paste for a different but equally delicious flavor profile, or mix a teaspoon of curry powder with a pinch of chili flakes for a quick fix.
Is there a way to make this dish vegetarian?
Definitely! Swap the shrimp for cubes of tofu or a medley of your favorite vegetables—think bell peppers, snap peas, and mushrooms. Use vegetable broth and soy sauce for an entirely plant-based delight.
Can I make Coconut Curry Shrimp with Jasmine Rice ahead of time?
While the rice and curry sauce can be made ahead and stored separately, it’s best to cook the shrimp just before serving to keep them tender and juicy. Reheat the sauce, add the shrimp, and cook until they’re just done.
Which rice works best if I don’t have jasmine rice?
Jasmine rice is prized for its fragrance and soft texture, but you can use basmati rice, long-grain white rice, or even brown rice—simply adjust cooking times and water ratios as needed.
Final Thoughts
I can’t recommend Coconut Curry Shrimp with Jasmine Rice enough for anyone who loves the vibrant flavors of Thai-inspired cuisine with zero fuss. Give it a try—the aroma alone is sure to draw everyone to the table. Whether it’s a special occasion or just a Tuesday night, this meal is sure to become a staple in your happy place kitchen!