Description
A rich and creamy coconut curry with tender shrimp served over fragrant jasmine rice. This dish is packed with bold flavors and makes a satisfying meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 cup jasmine rice, uncooked
- 1 tbsp curry powder
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 bell pepper, sliced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice and cook according to package instructions.
- Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Sauté until soft.
- Stir in curry powder and cook for 1 minute.
- Add bell pepper and cook for 2 minutes.
- Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
- Add shrimp and cook until pink and opaque, about 3-4 minutes.
- Squeeze lime juice into the curry.
- Serve over jasmine rice and garnish with fresh cilantro.
Notes
- Use full-fat coconut milk for a creamier texture.
- Adjust curry powder to taste for more or less heat.
- Substitute shrimp with chicken or tofu if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 145mg
Keywords: creamy coconut curry, shrimp curry, jasmine rice, easy curry recipe