Coconut Curry Shrimp Rice Bowl (Printable Version)

Succulent shrimp in coconut curry over jasmine rice with fresh herbs, bold flavors, and a simple preparation.

# What You Need:

→ Proteins

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 1 tablespoon vegetable oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 1 red bell pepper, thinly sliced
07 - 1 cup snap peas, trimmed

→ Rice & Sauce

08 - 1 cup jasmine rice, rinsed
09 - 1 can coconut milk (13.5 ounces, full-fat)
10 - 1/2 cup low-sodium chicken or vegetable broth
11 - 2 tablespoons red curry paste
12 - 1 tablespoon soy sauce or tamari
13 - 1 teaspoon brown sugar
14 - Juice of 1 lime

→ Garnishes

15 - 1/4 cup fresh cilantro, chopped
16 - 2 green onions, sliced
17 - Lime wedges

# How to Make It:

01 - Cook the jasmine rice following package directions. Set aside and keep warm.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add onion and cook for 2 to 3 minutes until translucent.
03 - Stir in minced garlic and ginger; sauté for 1 minute until fragrant.
04 - Add red curry paste and cook for 1 minute to release flavor.
05 - Mix in bell pepper and snap peas; cook for 2 to 3 minutes until just tender.
06 - Pour in coconut milk, broth, soy sauce, and brown sugar. Stir thoroughly and bring to a gentle simmer.
07 - Add shrimp; cook for 3 to 4 minutes until pink and cooked through.
08 - Stir in lime juice and adjust seasoning as needed.
09 - Divide rice among bowls. Top with shrimp curry and vegetables. Garnish with cilantro, green onions, and lime wedges.

# Expert Advice:

01 -
  • Uses pantry staples you already have
  • Comes together in less than forty minutes
  • Customizable for gluten-free and dairy-free needs
  • Balanced flavors from warmth, creaminess, and freshness
02 -
  • Packed with lean protein and healthy fats
  • Bright colors and fresh herbs make it beautiful for serving
  • Tastes even better when made ahead and reheated
03 -
  • Choose firm shrimp for best texture
  • Always use full-fat coconut milk for silky sauce
  • Serve right away for vibrant color and taste
  • Do not rush sautéing aromatics Take your time so the base becomes sweet and deeply flavored
  • Taste the curry paste before adding more since heat levels vary
  • Buy shrimp with shells on for the freshest results then peel just before cooking
  • Submerge the herbs in cold water for a few minutes before garnishing to keep them crisp

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