Coconut Curry Shrimp with Basmati Rice
Dive into the vibrant flavors of this Coconut Curry Shrimp with Basmati Rice, a delightful one-pan dish that’s ready in under 40 minutes! Succulent shrimp are cooked to perfection in a creamy, aromatic coconut curry sauce infused with red curry paste, garlic, ginger, and a touch of lime for a zesty finish. Served over fluffy, fragrant basmati rice, this recipe is a perfect blend of savory, sweet, and spicy with optional chili flakes for those who crave extra heat. The addition of fresh cilantro as a garnish adds a pop of color and freshness, making it as visually appealing as it is delicious. This quick and easy dinner is ideal for busy weeknights or when you're craving the comforting, exotic taste of Thai-inspired cuisine at home.
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Recipe Information
Ingredients
- 500 grams raw shrimp, peeled and deveined
- 1 cup basmati rice
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 2 cups water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water (2 cups), and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste to the skillet and cook for 1-2 minutes, stirring often, to release its flavors.
Pour in the coconut milk and stir to combine. Add the fish sauce, brown sugar, and lime juice. Simmer for 5 minutes, allowing the flavors to meld together.
Season the shrimp with salt and black pepper, then add them to the skillet. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
If desired, stir in red chili flakes for some heat. Taste the curry and adjust seasoning as needed.
Remove the curry from heat and serve hot over the prepared basmati rice.
Garnish with chopped cilantro and an additional squeeze of lime juice, if desired. Enjoy!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.0 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
