Coconut Shrimp Curry with Brown Basmati Rice

This Thai dinner recipe combines authentic flavors with modern cooking techniques. Ready in 30 minutes, serves 4 people. Serve steaming hot over a bed of brown basmati rice or cauliflower rice. Garnish generously with fresh cilantro, basil, and lime wedges for acidity.

Cuisine: Thai Type: Dinner Time: 30 min Servings: 4 Calories: 581 per serving
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Nutrition Information

Each serving contains approximately 581 calories and 44.0g of protein. Macronutrients include 72.0g carbohydrates and 13.0g fats per serving.

Per Serving

Calories
581
Protein
44.0g
Carbohydrates
72.0g
Fats
13.0g

Total

Calories
2324
Protein
176.0g
Carbohydrates
288.0g
Fats
52.0g

Ingredients

This recipe requires 16 ingredients. All ingredients are commonly available at grocery stores.

  • 3.0 clove Garlic
    minced
  • 1.5 lb Raw Shrimp
    large, peeled, deveined, tails removed for safety
  • 1.5 cup Brown Basmati Rice
    uncooked, rinsed thoroughly
  • 13.5 fl oz Light Coconut Milk
    canned, unsweetened, well shaken
  • 0.5 cup Low-Sodium Vegetable Broth
    or chicken broth
  • 2.0 tbsp Red Curry Paste
    Thai style
  • 1.0 tbsp Olive Oil
    extra virgin
  • 1.0 whole Yellow Onion
    diced small
  • 1.0 whole Red Bell Pepper
    seeded and sliced into bite-size strips
  • 1.5 cup Sugar Snap Peas
    fresh, strings removed, halved
  • 2.0 cup Baby Spinach
    fresh, packed
  • 1.0 tbsp Fresh Ginger
    peeled and grated
  • 1.0 tbsp Fish Sauce
    or low-sodium soy sauce
  • 1.0 tsp Pure Maple Syrup
    natural sweetener substitute
  • 2.0 whole Limes
    one for juice, one cut into wedges
  • 0.25 cup Fresh Cilantro
    chopped, for garnish

Instructions

Follow these 7 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place: Equipment & Station Setup

  1. Gather a large high-sided skillet or wok for the curry and a medium saucepan with a tight-fitting lid for the rice.
  2. Set out a cutting board, sharp chef's knife, rasp grater, can opener, and measuring tools.
  3. Verify all ingredients are out on the counter; ensure frozen shrimp are defrosted under cold running water if not already thawed.

2. Mise en Place: Vegetable & Aromatic Preparation

  1. Wash red bell pepper, sugar snap peas, spinach, cilantro, and limes under cold water.
  2. Peel and dice 1 yellow onion (150g) into small pieces.
  3. Seed 1 red bell pepper (150g) and slice into bite-sized strips.
  4. Remove strings from 1.5 cups sugar snap peas (170g) and halve them crosswise.
  5. Peel and mince 3 garlic cloves (15g) and peel and grate 1 tbsp fresh ginger (15g).
  6. Roughly chop 0.25 cup fresh cilantro (15g) and cut 1 lime (60g) into wedges.

3. Mise en Place: Protein & Liquid Preparation

  1. Pat 1.5 lb raw shrimp (680g) dry with paper towels to ensure a good sear.
  2. Open can of light coconut milk (400ml) and measure 0.5 cup vegetable broth (120ml).
  3. Measure 2 tbsp red curry paste (30g), 1 tbsp fish sauce (15ml), and 1 tsp maple syrup (5ml) into a small prep bowl.
  4. Rinse 1.5 cups brown basmati rice (280g) in a fine-mesh sieve under cold water until water runs clear.

4. Cook: Brown Basmati Rice

  1. Combine rinsed rice (280g) and 3 cups water (720ml) in the saucepan; add a pinch of salt if desired.
  2. Bring to a boil over high heat, then immediately reduce heat to low, cover with tight lid, and set a timer for 30 minutes (cook curry while rice simmers).

5. Cook: Sauté Aromatics

  1. Heat 1 tbsp olive oil (15ml) in the large skillet over medium heat.
  2. Add diced onion (150g) and sliced bell pepper (150g); sauté until onions are translucent.
  3. Stir in minced garlic (15g), grated ginger (15g), and red curry paste (30g); cook until fragrant.

6. Cook: Create Curry Base

  1. Pour in light coconut milk (400ml) and vegetable broth (120ml), scraping the bottom of the pan to release any browned bits.
  2. Stir in 1 tbsp fish sauce (15ml) and 1 tsp maple syrup (5ml).
  3. Bring mixture to a gentle simmer and let cook to slightly thicken flavors.

7. Cook: Poach Shrimp & Finish Vegetables

  1. Add raw shrimp (680g) and halved snap peas (170g) to the simmering sauce.
  2. Simmer gently until shrimp are pink and opaque and peas are tender-crisp.
  3. Turn off heat; fold in 2 cups baby spinach (60g) until wilted and squeeze in juice from 1 lime (60g).

Plating

  1. Fluff the brown basmati rice with a fork and spoon a neat, rounded mound into the center of a wide, shallow bowl.
  2. Ladle the curry sauce generously around the base of the rice, allowing the vibrant red sauce to pool at the bottom without drowning the rice completely.
  3. Using tongs, carefully arrange the shrimp, snap peas, and red bell peppers on top of the sauce, pulling them to the surface so the pink shrimp and bright vegetables are clearly visible.
  4. Scatter a pinch of chopped fresh cilantro over the entire dish for a hit of fresh green color.
  5. Tuck a lime wedge on the side of the bowl at the 3 o'clock position and wipe the rim of the plate with a clean cloth for a sharp, professional finish.

Family Beverage

Iced lemongrass tea with a drop of honey or chilled coconut water with lime slices

Alcohol Beverage

Off-dry Riesling, Gewürztraminer, or a crisp light lager

Serving Suggestions

Serve steaming hot over a bed of brown basmati rice or cauliflower rice. Garnish generously with fresh cilantro, basil, and lime wedges for acidity.

Notes

Use light coconut milk to maintain a creamy texture with less saturated fat. For added fiber and vitamins, toss in bell peppers, snap peas, or baby spinach during the final minutes of cooking. Low-sodium vegetable or chicken broth helps control salt intake.

Storage

Place the curry and rice into separate airtight containers within one hour of cooking to ensure food safety and prevent bacterial growth. Store in the coldest part of the refrigerator for up to 2 days. Keeping the rice separate from the curry prevents it from absorbing the sauce and becoming overly soft.

Freezing

Cool the curry completely before transferring it to freezer-safe containers or heavy-duty bags, leaving a little space at the top for expansion. Freeze for up to 2 months. Note that the snap peas may lose some crunch and the light coconut milk may slightly separate; thaw overnight in the refrigerator and reheat gently on the stove, stirring constantly to bring the sauce back together.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: shellfish, treenuts. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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