This Coconut Shrimp Curry with Basmati Rice is the perfect balance of creamy, spicy, and aromatic flavors. The rich coconut milk blends beautifully with red curry paste, creating a silky-smooth sauce that coats the tender shrimp and fresh vegetables. Paired with fluffy, fragrant basmati rice, this dish is a comforting yet elegant meal that will transport your taste buds to a tropical paradise.
Not only is this dish packed with bold and vibrant flavors, but it’s also incredibly easy to make. Whether you’re cooking for a family dinner or impressing guests, this recipe delivers restaurant-quality taste right from your kitchen. Adjust the spice level, add your favorite vegetables, and enjoy a nourishing, flavorful dish that’s both satisfying and delicious!
Ingredients
For the Coconut Shrimp Curry:
1 lb shrimp, peeled and deveined
1 can (14 oz) coconut milk
2 tablespoons red curry paste (adjust to taste)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon lime juice
1 tablespoon coconut oil (or vegetable oil)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, sliced
1 cup snap peas or green beans
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste
For the Basmati Rice:
1 cup basmati rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or oil (optional)
Directions
Cook the Basmati Rice:
In a medium saucepan, combine basmati rice, water, and salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
Fluff with a fork and stir in butter or oil if desired.
Sauté the Aromatics:
In a large skillet or wok, heat coconut oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Prepare the Curry Sauce:
Add the red curry paste to the skillet and stir for about 1 minute to release its flavors.
Pour in the coconut milk and fish sauce, stirring until well combined.
Bring the mixture to a gentle simmer.
Add Vegetables and Shrimp:
Add the sliced red bell pepper and snap peas (or green beans) to the curry sauce.
Simmer for about 5 minutes until the vegetables are tender.
Add the shrimp and cook for an additional 3-5 minutes, or until the shrimp are pink and opaque.
Stir in lime juice and season with salt and pepper to taste.
Serve:
Serve the coconut shrimp curry over a bed of basmati rice.
Garnish with fresh cilantro.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Kcal: 400 kcal per serving
Servings: 4