Easy Thai Coconut Shrimp and Rice
Transport your taste buds to the vibrant streets of Thailand with this Easy Thai Coconut Shrimp and Rice recipe, a quick and flavorful weeknight dinner that’s ready in just 40 minutes. Featuring tender, succulent shrimp simmered in a creamy coconut milk-based sauce infused with bold red curry paste, zesty lime juice, and fragrant garlic and ginger, this dish is a harmony of sweet, savory, and tangy flavors. Served over fluffy jasmine rice, this recipe is elevated with a sprinkle of fresh cilantro and green onions for a bright, aromatic finish. Perfectly balanced and incredibly simple to prepare, this Thai-inspired meal is sure to become a family favorite for its restaurant-quality taste made effortlessly at home.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 1.5 cups Water
- 1 cup Coconut milk
- 1 pound Shrimp (peeled and deveined, medium size)
- 1 tablespoon Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Red curry paste
- 1.5 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 2 stalks Green onions (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 teaspoon Salt
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine 1 cup of jasmine rice and 1.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
Stir in the red curry paste and cook for another 1 minute to release the flavors.
Add 1 cup of coconut milk to the skillet, followed by the fish sauce, lime juice, and brown sugar. Stir until well combined and bring to a gentle simmer.
Season the shrimp with 0.5 teaspoon of salt, then add them to the skillet. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked.
Taste the sauce and adjust seasoning if needed.
Divide the cooked jasmine rice onto serving plates or bowls.
Spoon the coconut shrimp curry over the rice.
Garnish with sliced green onions and fresh cilantro before serving.
Serve immediately and enjoy your Easy Thai Coconut Shrimp and Rice!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 4583 mg | 199% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 23.8 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1815 mg | 39% | |
*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.
