Shrimp Coconut Curry Bowls

Succulent shrimp coconut curry bowls have become my weeknight hero dish when I want something fast, vibrant, and totally crave-worthy. Every bite gives you tender shrimp coated in luxuriously creamy coconut curry, crisp vegetables, and a tang of lime over cloud-like jasmine rice. This is one of those meals that looks restaurant-fancy but comes together with everyday ingredients and leaves everyone at the table glowing.

I tried this recipe the first time after a trip to a Thai restaurant left me craving curry. It instantly became a staple for comforting but fresh dinners. My kids even love making their own bowls with extra lime and cilantro.

Ingredients

• Large shrimp peeled and deveined: Choose fresh or frozen that smell clean and have firm flesh to ensure a sweet and tender bite
• Red bell pepper thinly sliced: Adds color and juicy crunch Go for glossy firm peppers
• Snap peas trimmed: These offer vibrant crunch and a sweet snap Use green beans if snap peas are unavailable
• Small red onion thinly sliced: Brings mild sweetness and color Look for heavy onions with shiny skins
• Garlic minced: Adds essential aroma and a savory undertone Use plump smooth cloves
• Fresh ginger grated: Gives warming punch and floral fragrance Choose ginger that feels heavy and isn&t shriveled
• Coconut milk full-fat preferred: The backbone of the sauce for creamy body and flavor Shake the can before opening
• Red curry paste: Packs the bowl with bold Southeast Asian flavor Read labels for quality ingredients and spice strength
• Soy sauce or tamari: Use tamari for gluten-free Soy sauce brings umami Choose a low-sodium version if desired
• Fish sauce: Adds depth and authentic savory notes Select reputable brands for clean flavor
• Brown sugar: Rounds out spice and balances umami Use light brown sugar for subtle sweetness
• Lime juice: Freshly squeezed brightens everything Roll limes before juicing for maximum yield
• Jasmine rice rinsed: The perfect base for soaking up sauce Use authentic Thai jasmine for best aroma
• Fresh cilantro leaves: Optional garnish for color and bright herbal notes Go for leafy sprigs
• Lime wedges: For squeezing extra citrus right before serving Choose heavy limes with thin smooth skin
• Sliced red chili: For a touch of heat and color Use milder or hotter chili based on preference

Instructions

Cook the Jasmine Rice:

Measure out jasmine rice and rinse in cold water until it runs clear This removes excess starch and ensures fluffy grains Add to a saucepan with water using a standard ratio Bring to a boil over high heat then cover lower the heat and simmer for about fifteen minutes or until the water is absorbed Remove from heat and let the lid stay on while you prepare the curry this helps the rice finish steaming and sets the texture

Sauté the Aromatics:

Set a large skillet or wok over medium-high heat Once hot add one tablespoon of your favorite neutral oil Add the red onion garlic and ginger Sauté for about two minutes until you smell the aromas and the onion has softened but not browned This base sets up the flavors for your curry

Stir-Fry the Vegetables:

Toss in the thinly sliced red bell pepper and snap peas Stir-fry for three to four minutes just until they are tender but still vibrant Remove these vegetables from the skillet with a spoon and keep them aside so they do not overcook and lose color

Build the Curry Sauce:

Check if your pan needs another splash of oil then add the red curry paste Cook for about one minute stirring constantly The paste will loosen and release its fragrance which is key for bold flavor

Create the Creamy Curry:

Pour in the coconut milk then add soy sauce fish sauce and brown sugar Stir very well to dissolve everything together Bring this mixture to a gentle simmer so the flavors can meld but do not let it boil hard

Cook the Shrimp:

Slide the prepared shrimp into the sauce Make sure each one is lightly coated Simmer gently for three to four minutes stirring occasionally The shrimp should turn pink and just curl which means they are perfectly cooked and juicy

Return and Finish:

Add the sautéed vegetables back into the skillet now Squeeze in the juice of one lime and give everything a thorough mix The sauce should glisten and the vegetables and shrimp should be evenly distributed

Assemble and Garnish:

Fluff your cooked rice and spoon it generously into bowls Ladle the coconut curry with shrimp and vegetables over the rice Top with cilantro lime wedges and chili slices to make every bowl beautiful and fresh

Save

Shrimp is one of my top ingredients because it cooks up in minutes and absorbs all that luscious curry flavor. There is something about gathering everyone at the table and letting people decorate their own bowls with herbs and limes that turns even a regular Tuesday into something to look forward to.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days The rice will absorb extra curry sauce so pack curry and rice separately if possible To reheat warm gently over medium heat adding a splash of water or coconut milk to loosen the sauce

Ingredient Substitutions

If shrimp is not available try chunks of white fish firm tofu or even chicken breast Snap peas can be swapped with thinly sliced zucchini or bell peppers Red curry paste varies in heat so taste and adjust to your liking when adding it

Serving Suggestions

These bowls are wonderful as a stand-alone meal To stretch the meal serve with a light cucumber salad crusty bread or naan or even extra steamed greens I also love setting out extra garnishes for everyone to personalize their bowl

Cultural and Historical Context

Curries with coconut milk are staples across Southeast Asia especially Thailand Coconut milk brings creaminess while curry paste brings the signature depth of flavor Each family has their favorite vegetables proteins and levels of spice so use what you enjoy

Save

This curry bowl always makes dinner feel festive and special, even on a busy night. Enjoy the blend of tangy, creamy, and gently spiced flavors in every spoonful.

Recipe FAQ Section

→ What vegetables work best in this bowl?

Red bell pepper, snap peas, and red onion add crunch and color, but feel free to swap in zucchini or green beans for variety.

→ How can I adjust the spiciness?

Add sliced red chili as a garnish or include extra curry paste for more heat. Diced chili can also be mixed into the sauce.

→ Is this suitable for gluten-free diets?

Yes, simply use tamari instead of soy sauce to keep the meal entirely gluten-free. Always check labels for hidden allergens.

→ Can I use different types of rice?

Jasmine rice is traditional, but brown rice or cauliflower rice work well for lighter or grain-free alternatives.

→ How can I tell when shrimp are cooked?

Shrimp turn pink and opaque when cooked and should be removed from heat promptly to avoid toughness.

→ What pairs well with this meal?

Crisp Riesling or a cold lager complement the coconut curry flavors beautifully. Try with a simple salad on the side too.