🦐🥥🍋 Creamy Lime & Coconut Shrimp Curry with Steamed Rice
Plump shrimp in a velvety coconut-lime curry sauce, bursting with citrus and spice, paired with perfectly steamed jasmine rice.
It’s rich, zesty, and ready in under 30 minutes — a tropical comfort dish that’s bold yet balanced.
🍴 Ingredients:
For the shrimp curry:
500g (1 lb) large shrimp, peeled & deveined
1 tbsp coconut oil or neutral oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1–2 tbsp red curry paste (adjust to your spice level)
400ml coconut milk
Juice and zest of 1 lime
1 tbsp fish sauce or soy sauce
1 tsp brown sugar
Fresh cilantro or Thai basil for garnish
Optional: sliced red chili for heat
For the rice:
1 cup jasmine rice
2 cups water
Pinch of salt
👨🍳 Instructions:
Cook the rice:
Rinse jasmine rice thoroughly. Combine with water and salt in a pot, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest for 10 minutes, then fluff.
Sauté the aromatics:
In a pan, heat oil over medium heat. Add onion, garlic, and ginger. Cook for 2–3 minutes until soft and fragrant.
Build the curry sauce:
Stir in red curry paste and cook for 1 minute. Pour in coconut milk, then add lime zest, juice, fish sauce, and brown sugar. Simmer for 5 minutes.
Add the shrimp:
Add shrimp to the simmering sauce and cook for 3–5 minutes, until pink and cooked through. Taste and adjust seasoning.
Serve:
Spoon steamed jasmine rice into bowls, ladle the creamy shrimp curry over the top, and garnish with herbs and chili if desired.
🌟 Serving Tip:
For extra texture and color, serve with a quick cucumber salad or steamed bok choy on the side.
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