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| Coconut Curry Shrimp |
Ingredients
For the Coconut Curry Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (or adjust to taste)
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 tablespoon fish sauce (optional but recommended)
- 1 teaspoon brown sugar
- 1 teaspoon turmeric (optional, for color)
- Juice of 1/2 lime
- Salt and black pepper to taste
- Fresh cilantro for garnish
- 1 cup jasmine rice
- 1 1/2 cups water (or according to package instructions)
- 1 ripe mango, diced
- Pinch of salt
- Optional: 1 tablespoon butter or coconut oil
- Lime wedges
- Extra cilantro
- Red chili slices for heat
1. Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. This prevents the rice from becoming overly sticky. Add the rice, water, and a pinch of salt to a pot, cover, and bring to a gentle simmer. Cook for 12–15 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes. Fluff gently with a fork and fold in the diced mango. The mango adds tropical sweetness that pairs beautifully with the curry.
For extra richness, add a tablespoon of butter or coconut oil before serving.
2. Prepare the Shrimp
Pat the shrimp dry and season lightly with salt and pepper. This simple step gives them a better sear and enhances their natural flavor.
3. Start the Curry Base
Heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent. Add the garlic and ginger, cooking for another 30 seconds until fragrant.
Stir in the red curry paste. Let it cook for 1–2 minutes, allowing the flavor to deepen and the oils to release. This step brings out the curry paste’s full aromatic potential.
4. Add the Coconut Milk
Pour in the coconut milk and stir until the curry paste is fully incorporated. Add the fish sauce, brown sugar, and turmeric if using. Bring everything to a gentle simmer, allowing the sauce to thicken slightly.
Taste the sauce—adjust sweetness, salt, or spice according to your preference.
5. Cook the Shrimp
Add the seasoned shrimp to the skillet, spreading them out evenly so they cook quickly and uniformly. Simmer for 4–6 minutes until the shrimp turn pink, plump, and opaque. Avoid overcooking, as shrimp become rubbery when cooked too long.
Squeeze half a lime over the curry and stir to brighten the flavors.
6. Serve
Spoon a generous portion of mango jasmine rice into a bowl or plate. Ladle the coconut curry shrimp over or beside the rice. Garnish with fresh cilantro, red chili slices, and lime wedges for a burst of freshness.
Serve immediately while warm and aromatic.
Tips for Success
- Use full-fat coconut milk for the richest texture; lite versions will thin the sauce.
- Adjust spice level easily—add more curry paste for heat, or reduce it for a milder dish.
- Don’t overcook the shrimp. They should be just pink and curled, not tightly spiraled.
- Choose a ripe mango for the rice. If it’s firm or sour, the dish loses its tropical sweetness.
- Add vegetables like bell peppers, spinach, or snap peas to make the dish heartier.
- Make ahead: The curry tastes even better the next day as the flavors deepen.
Coconut Curry Shrimp with Mango Jasmine Rice is a dish that brings warmth, color, and comfort to every bite. The creamy coconut sauce, fragrant mango rice, and delicate shrimp create a delightful balance that feels both exotic and soothing. It’s the perfect recipe for when you want something exciting yet simple enough to prepare any day of the week.
Bon appétit!
