Name: Coconut Shrimp Curry with Jasmine Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb shrimp, peeled & deveined; 1 tbsp oil or butter; 1/2 onion, finely diced; 3 cloves garlic, minced; 1 tbsp grated fresh ginger; 2 tsp curry powder; 1/2 tsp turmeric; 1/2 tsp paprika or chili flakes to taste; 1 can coconut milk (13.5 oz); Salt & pepper, to taste; Fresh cilantro, chopped; Juice of 1/2 lime; 2 cups cooked jasmine rice

Why Make This Recipe

Coconut Shrimp Curry with Jasmine Rice is a delightful dish that combines the creamy richness of coconut milk with the tender juiciness of shrimp. This recipe showcases simple ingredients that come together quickly, making it perfect for a weeknight meal or a special occasion. The blend of spices adds flavor without being overpowering, and the jasmine rice serves as a perfect base to soak up the delicious sauce.

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How to Make Coconut Shrimp Curry with Jasmine Rice

Ingredients

1 lb shrimp, peeled & deveined
1 tbsp oil or butter
1/2 onion, finely diced
3 cloves garlic, minced
1 tbsp grated fresh ginger
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp paprika or chili flakes to taste
1 can coconut milk (13.5 oz)
Salt & pepper, to taste
Fresh cilantro, chopped
Juice of 1/2 lime
2 cups cooked jasmine rice

Directions

Heat oil in a skillet over medium heat. Sauté onion for 3-4 minutes, then add garlic and ginger. Cook until fragrant.
Stir in curry powder, turmeric, and paprika. Cook for 1 minute. Pour in coconut milk, season with salt and pepper, and simmer for 5-6 minutes until slightly thickened.
Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Finish with lime juice and cilantro.
Serve over jasmine rice with extra lime wedges and fresh cilantro on top.

How to Serve Coconut Shrimp Curry

Coconut Shrimp Curry is best served hot over a bed of fluffy jasmine rice. You can add extra lime wedges and a sprinkle of fresh cilantro on top for a burst of freshness. This dish pairs well with a side of steamed vegetables or a simple salad for a complete meal.

How to Store Coconut Shrimp Curry

To store leftovers, let the curry cool to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for up to 2-3 days. To reheat, warm it gently on the stove or in the microwave. It’s best to store the rice separately to maintain its texture.

Tips to Make Coconut Shrimp Curry

Use fresh shrimp for the best flavor. If you use frozen shrimp, make sure to thaw them properly.
Adjust the spice level according to your preference by adding more chili flakes or paprika.
For an extra touch, you can add vegetables like bell peppers or spinach during cooking.

Variation

You can easily customize this dish. Replace shrimp with chicken, fish, or even tofu for a vegetarian option. Additionally, try using brown rice or cauliflower rice instead of jasmine rice for a different base.

FAQs

1. Can I make this dish in advance?
Yes, you can prepare the curry in advance. Just store it in the refrigerator and reheat when you’re ready to serve.

2. Is coconut milk essential for this recipe?
Coconut milk adds creaminess and flavor, but if you’re looking for a lighter option, you can use low-fat coconut milk or a different type of milk, although it will change the flavor.

3. What can I serve with Coconut Shrimp Curry?
This dish goes well with steamed vegetables, a fresh salad, or even naan bread for a complete meal.