Coconut Curry Shrimp Rice Bowl

This coconut curry shrimp and rice bowl delivers satisfying comfort in a flash with plump shrimp nestled in velvety coconut curry sauce, crisp-tender veggies, and a scoop of steamy jasmine rice. It is my go-to dinner when I want big restaurant flavors with minimal effort or cleanup.

The first time I whipped this up was for a friend who adores Asian takeout dishes. It got rave reviews and became my ace-in-the-hole for easy entertaining.

Ingredients

• Large shrimp: choose firm and fresh or frozen peeled deveined jumbo size for best texture
• Jasmine rice: use fragrant jasmine for authentic flavor and a slightly sticky bite
• Coconut milk: go for full fat canned coconut milk for creamy richness
• Red curry paste: select a good quality paste for deep spicy layers
• Red bell pepper: adds crunch plus a pop of sweet color
• Snap peas: fresh snap peas create bright crisp contrast
• Onion: opt for a medium yellow or sweet onion for mellow flavor
• Fresh ginger and garlic: always grate or mince your own for best pungency and warmth
• Soy sauce or tamari: pick a wheat free tamari if needed for gluten free
• Brown sugar: a dash balances the heat and acidity
• Lime juice: freshly squeezed brightens every bite
• Fresh cilantro and green onions: both keep things zippy aromatic and green

Instructions

Cook the Jasmine Rice:

Prepare the rice first according to the package directions. I always rinse the grains under cold water until clear to keep them fluffy and not sticky. Let the cooked rice rest covered.

Sauté the Aromatics:

Heat vegetable oil in a large skillet or wok over medium. Add onions and cook for 2 to 3 minutes until they go translucent and a little soft but do not brown them. The right sweat is key for sweet undertones.

Bloom the Spices:

Add the minced garlic and ginger directly to the pan and cook for just 1 minute. Stir constantly so they do not burn. Immediately add the red curry paste and let it toast for another full minute which deepens both color and bold flavor.

Sauté Veggies:

Toss in sliced red bell pepper and trimmed snap peas. Sauté for 2 to 3 minutes until they are bright and a touch tender but still vibrant and slightly crisp. This ensures the vegetables do not get soggy in the curry sauce.

Simmer the Curry Base:

Pour in your can of coconut milk followed by broth soy sauce and brown sugar. Stir everything together well then let the mixture come up to a gentle simmer. Simmering melds all the flavors and thickens the sauce slightly.

Cook the Shrimp:

Drop the shrimp directly into the bubbling curry base. Cook for 3 to 4 minutes only until they look pink and just opaque. Do not overcook or the shrimp will turn rubbery.

Finish and Adjust:

Stir in the juice of one fresh lime then taste. Adjust with a splash more lime or soy sauce as needed to balance salt acid and sweet.

Serve and Garnish:

Fluff the jasmine rice and divide among bowls. Ladle generous portions of curry shrimp and all the vegetables over the rice. Top with chopped cilantro sliced green onions and a wedge of lime on the side for that fresh herby crunch.

Pin Recipe

The coconut milk makes the sauce satiny and fragrant. My favorite part is loading up a bite with shrimp and a pop of just tender snap pea which reminds me of eating out at noodle joints with my sister.

Storage Tips

Leftovers store best in an airtight container in the fridge for up to three days. For freezing let everything cool then transfer to containers and freeze up to two months. Reheat curry gently on the stove with a splash of broth or coconut milk to loosen. If freezing separately keep rice and curry apart for texture.

Ingredient Substitutions

You can swap shrimp for cubed chicken breast or thigh just cook until done. For a plant based bowl use firm tofu or chickpeas and vegetable broth. If you do not have snap peas use green beans or snow peas. Brown rice or cauliflower rice works for a different base and canned light coconut milk is okay but less creamy.

Serving Suggestions

This dish shines as a stand alone meal but try it with a quick cucumber salad sweet chili sauce or crispy spring rolls. Top with extra herbs or diced red chili for those who like more heat. For drinks a glass of cool crisp Riesling or a Thai iced tea makes a great pairing.

Cultural and Historical Context

Thai curry pastes are a foundation of Thai home cooking and have traveled the world for their depth of flavor. Coconut milk based curries are classic across Southeast Asian cuisines lending their richness to both savory and sweet dishes. I love how this homey bowl brings those bright bold flavors together in less than an hour.

Seasonal Adaptations

Spring Asparagus sugar snap peas and fresh baby carrots are perfect swaps. Summer Try zucchini or fresh basil with the veggies. Fall or Winter Use mushrooms or even sweet potato matchsticks for cozy depth. Helpful notes for any season Adjust the curry paste for spice level family friendly means less. Swap veggies based on market freshness sharper veggies for more crunch. Double the recipe and freeze half for a speedy future meal.

Pin Recipe

With minimal cleanup and big bold flavors, this coconut curry shrimp bowl is guaranteed to brighten your weeknight dinner lineup.

Recipe FAQs

→ What type of shrimp works best?

Large, peeled, and deveined shrimp are recommended for even cooking and tender texture.

→ Can I substitute another protein?

Absolutely! Try chicken, tofu, or even mixed vegetables for a versatile bowl.

→ Is the dish spicy?

The curry paste adds mild heat, but you can increase spice with chili flakes or fresh chili if desired.

→ How do I keep the rice fluffy?

Rinse the jasmine rice before cooking and use the correct water ratio for perfect results.

→ Is the dish gluten-free?

Use gluten-free soy sauce or tamari to ensure the dish is safe for gluten-sensitive diets.

→ Which herbs are best for garnish?

Fresh cilantro and sliced green onions add brightness and aromatic finish to the bowl.