Flavorful Thai Shrimp Coconut Curry – Ready in 30 Minutes

Thai Shrimp Curry with Coconut Rice

Imagine a bowl brimming with buttery coconut rice, velvety yellow curry, and juicy shrimp dancing with fragrant basil and a splash of zesty lime. This Thai‑inspired shrimp curry is quick to whip up and packs a punch of flavors that will transport your taste buds straight to the islands of Thailand.

Ingredients

• 3 fl oz (100 ml) canola oil
• 2½ oz (70 g) fresh ginger, minced
• 2½ oz (70 g) minced garlic
• 10.6 oz (300 g) diced red onion
• 0.7 oz (20 g) turmeric powder
• 2 cups (≈1.25 lb/2000 g) coconut cream
• 3.5 oz (100 g) shredded coconut flour
• 0.7 fl oz (20 ml) lime juice
• 12.3 oz (350 g) Thai yellow curry paste
• 0.7 oz (20 g) basil leaves with stems
• 6 oz (170 g) peeled shrimp
• 0.7 oz (20 g) pea shoots
• 7 oz (200 g) leftover yellow curry sauce (optional)
• 0.2 oz (5 g) fresh red chili, sliced
• 0.7 oz (20 g) pak choi, sliced
• 8 oz (230 g) jasmine rice, turned into coconut rice
• 0.3 oz (10 g) mixed salad greens
• 0.07 oz (2 g) chopped cilantro
• 0.34 fl oz (10 ml) cooking cream

Instructions

1. Heat the oil in a wide skillet over medium heat. Add the minced garlic and ginger, sautéing until golden.
2. Stir in the diced onion and cook 2–3 minutes until softened.
3. Add the turmeric powder and cook for a few seconds to mellow its raw scent.
4. Stir in the yellow curry paste, cooking 5–7 minutes. Remove from heat, let cool slightly, then blend to a smooth paste.
5. Pour coconut cream into a deep saucepan and bring to a gentle boil. Mix in shredded coconut and stir constantly until the sauce thickens by about 25 %.
6. Reduce heat, add the blended curry paste, and simmer a few more minutes.
7. Fold in fresh basil leaves, then set aside.
8. Rinse jasmine rice until the water runs clear.
9. Cook the rice with coconut milk, water, and pandan leaves until fragrant and tender.
10. In a hot skillet, sear the shrimp until just pink, about 1–2 minutes. Lower heat, pour in the coconut curry sauce.
11. Finish with a squeeze of lime and a dash of cooking cream.
12. Meanwhile, toss salad greens, pea shoots, pak choi, and a pinch of salt, pepper, and lime juice.
13. Plate the coconut rice at the center, arrange the pak choi and salad beside it, and set the shrimp and curry on top.
14. Garnish with sliced red chili and chopped cilantro before serving.

Nutrition (per serving)

Calories: 650 kcal | Protein: 20 g | Fat: 38 g | Carbs: 62 g | Fiber: 10 g