Tropical Red Curry Shrimp with Coconut Rice
Transport your taste buds to a tropical paradise with this vibrant Tropical Red Curry Shrimp with Coconut Rice recipe. Juicy, tender shrimp are simmered in a bold and creamy red curry sauce infused with fragrant garlic, ginger, and a hint of sweetness from pineapple chunks. The sauce perfectly balances zesty lime juice, savory fish sauce, and rich coconut milk for a flavor-packed meal that’s as colorful as it is satisfying. Paired with fluffy, aromatic coconut rice made with basmati or jasmine grains, this dish brings together warm spices and tropical flair in every bite. Finished with fresh cilantro and scallions, it’s a perfect quick weeknight dinner ready in just 45 minutes. Whether you’re seeking a comforting meal or dreaming of island-inspired flavors, this dish delivers vibrant results. Ideal for curry lovers, gluten-free diets, or anyone craving something bold and delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 3 tablespoons red curry paste
- 1 14-ounce can coconut milk
- 1 cup pineapple chunks, drained
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 1.5 cups basmati or jasmine rice
- 1.25 cups water
- 0.75 cup coconut milk (for rice)
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 scallions, sliced (for garnish)
Instructions
Rinse the basmati or jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 1.25 cups water, 0.75 cup coconut milk, and 0.5 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Add the sliced onions and red bell pepper to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.
Stir in 3 tablespoons of red curry paste and cook for 1 minute to bring out its flavor.
Pour in the can of coconut milk and stir until well combined. Add the fish sauce, brown sugar, and lime juice. Allow the sauce to simmer for 5 minutes.
Add the shrimp to the skillet, spreading them out in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and are fully cooked.
Gently fold in the pineapple chunks and cook for an additional minute to warm them through.
Fluff the coconut rice with a fork and divide it among serving plates. Spoon the red curry shrimp over the rice.
Garnish with chopped cilantro and sliced scallions before serving.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 81.2 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3102 mg | 66% | |
*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.
