Thai Coconut Shrimp Curry Bowl
Succulent shrimp in aromatic red curry coconut broth, served over jasmine rice with fresh vegetables and Thai basil for an authentic, restaurant-quality meal in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 542
- Protein
- 28g
Ingredients
- 1 cup jasmine rice
- 1.5 cup water for rice
- 1 tbsp coconut oil
- 2 tbsp Thai red curry paste
- 13.5 oz coconut milk (full-fat)
- 1 tbsp fish sauce
- ½ tsp brown sugar
- 1 tbsp lime juice
- 14 oz large shrimp, peeled and deveined
- 1 cup bell peppers, sliced
- ¾ cup bamboo shoots, drained
- ¼ cup Thai basil leaves
- 1 whole fresh red chili, sliced (optional)
- ½ cup chicken or vegetable stock
Instructions
- 1
Rinse jasmine rice under cold water until water runs clear, then add to a medium saucepan with 1.5 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
- 2
While rice cooks, heat 1 tablespoon coconut oil in a large saucepan or wok over medium-high heat. Add 2 tablespoons Thai red curry paste and stir constantly for 1-2 minutes until fragrant and slightly darkened.
- 3
Pour in the full-fat coconut milk and 0.5 cup stock, stirring to combine with the curry paste until smooth. Add 1 tablespoon fish sauce and 0.5 teaspoon brown sugar, then bring to a gentle simmer over medium heat.
- 4
Add the sliced bell peppers and drained bamboo shoots to the curry, simmering for 3-4 minutes until the peppers are just tender-crisp. Taste and adjust seasoning with lime juice and additional fish sauce if needed.
- 5
Add the shrimp to the curry and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque with an internal temperature of 145°F. Do not overcook or the shrimp will become rubbery.
- 6
Remove from heat and stir in fresh lime juice and most of the Thai basil leaves, reserving some for garnish. Taste and adjust seasonings one final time.
- 7
Divide cooked jasmine rice between two bowls, then ladle the curry and shrimp over the rice. Garnish generously with reserved Thai basil, sliced red chili if using, and serve immediately while hot.
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