Thai Red Curry Coconut Shrimp & Rice Bowl
Shrimp in red curry coconut sauce with peppers and snap peas over jasmine rice.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 bowls
Shrimp only need a few minutes in simmering curry, so they go in last, after the vegetables have had a head start. This is the quickest of the curry bowls on the site.
Why this recipe works
Adding shrimp last keeps them tender.
Ingredient notes
Check curry paste labels for gluten.
Common mistakes
- Adding shrimp too early.
- Splitting the coconut milk with a hard boil.
What to serve with it
Lime wedges and chili.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Taste and balance with lime and sugar. Don't boil the sauce hard.
Swaps and variations
Use chicken or tofu. Use brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently.
Recipe
Thai Red Curry Coconut Shrimp & Rice Bowl
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 bowls
Ingredients
You’ll need: deep skillet; medium saucepan with lid
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Heat the oil in a deep skillet over medium heat, add the curry paste and stir 1 minute.
-
Add the coconut milk, bring to a simmer and add the bell pepper and snap peas; simmer 3 minutes.
-
Add the shrimp and simmer 3 to 4 minutes until pink and opaque (145°F / 63°C).
-
Stir in the fish sauce, brown sugar and lime juice and tear in the basil.
-
Serve over the rice.
Questions
How spicy?
Moderate.
Can I use frozen shrimp?
Yes, thawed.
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