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Creamy Coconut Curry Shrimp Recipe with Fluffy Jasmine Rice

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A quick and easy creamy coconut curry shrimp served over fluffy jasmine rice, perfect for cozy dinners or casual entertaining. This recipe balances silky coconut milk with fragrant spices and tender shrimp for a comforting and flavorful meal.

Ingredients

Scale
  • 1 pound (450g) raw shrimp, peeled and deveined (medium or large size)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 ½ cups (280g) uncooked jasmine rice
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon red chili flakes (optional)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable or coconut oil
  • A handful fresh cilantro, chopped
  • Optional vegetables: bell peppers, snap peas, or spinach

Instructions

  1. Rinse 1 ½ cups jasmine rice under cold water until water runs clear. Combine rinsed rice with 2 ¼ cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off heat and let steam for 5 minutes without lifting lid. Fluff with a fork before serving.
  2. While rice cooks, heat 2 tablespoons vegetable or coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add minced garlic and grated ginger, cooking for another minute until aromatic but not browned.
  3. Stir in 2 tablespoons curry powder, 1 teaspoon turmeric, and ½ teaspoon red chili flakes if using. Cook spices for 1 minute to release oils and deepen flavor. Pour in the full can of coconut milk and stir well to combine.
  4. Add 1 tablespoon fish sauce or soy sauce, 2 tablespoons fresh lime juice, and 1 teaspoon brown sugar. Stir to blend, then reduce heat to low. Let sauce simmer gently for 5-7 minutes to thicken slightly and marry flavors.
  5. Increase heat to medium-high and add peeled and deveined shrimp to skillet. Stir to coat shrimp in sauce. Cook for 3-4 minutes, turning occasionally, until shrimp turn pink and opaque. Avoid overcooking.
  6. If using optional vegetables like spinach or snap peas, add them in the last 2 minutes of cooking to keep them crisp-tender.
  7. Remove from heat, sprinkle chopped cilantro over the top, and serve the creamy coconut curry shrimp hot over the fluffy jasmine rice.

Notes

Use full-fat coconut milk for best creaminess. Avoid overcooking shrimp to keep them tender. Simmer coconut milk gently to prevent splitting. Adjust seasoning before adding shrimp. For gluten-free, use tamari instead of soy sauce. Optional vegetables can be added for extra nutrition and color.

Nutrition

Keywords: coconut curry shrimp, creamy curry, jasmine rice, easy dinner, quick shrimp recipe, coconut milk curry, weeknight meal

Find it online: https://blairrecipes.com/creamy-coconut-curry-shrimp-recipe-with-fluffy-jasmine-rice-easy-and-perfect/