Print

Spicy Coconut Shrimp Curry with Rice

Print Recipe

A bold and flavorful shrimp curry simmered in a spicy coconut milk sauce, served over fluffy rice. This vibrant dish combines heat, creaminess, and aromatic spices for a comforting tropical meal.

Ingredients

Scale
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste or curry powder (to taste)
  • 1/2 tsp crushed red pepper flakes (optional, for extra heat)
  • 1 can (14 oz) coconut milk
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 1 lb large shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 2 cups cooked jasmine or basmati rice
  • Fresh cilantro or basil, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 4–5 minutes.
  2. Stir in garlic, ginger, curry paste, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
  3. Pour in coconut milk, fish sauce, lime juice, and brown sugar. Stir well and bring to a gentle simmer.
  4. Add bell pepper and simmer for 3–4 minutes until slightly tender.
  5. Add shrimp and cook for 3–5 minutes until pink and opaque.
  6. Taste and adjust seasoning as needed.
  7. Serve hot over cooked rice, garnished with fresh cilantro or basil and lime wedges on the side.

Notes

  • Adjust spice level by reducing or increasing curry paste and red pepper flakes.
  • Use full-fat coconut milk for a creamier texture.
  • Swap shrimp for chicken or tofu if preferred.
  • Leftovers can be stored in the fridge for up to 2 days.

Nutrition

Keywords: coconut shrimp curry, spicy curry, Thai shrimp curry, coconut milk curry, shrimp and rice

Find it online: https://yumcove.com/spicy-coconut-shrimp-curry-with-rice/