I’m excited to share my Red Thai Coconut Curry Shrimp, which pairs pineapple, fresh ginger, and coconut rice in an unexpected combination that will make you want the recipe.

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I can’t help it, I keep dreaming about this Thai shrimp curry with coconut rice, it might be the best thing I’ve made all year. The sauce turns out so creamy, with a bright tang and a hint of sweetness that keeps pulling you back.

When I serve this Shrimp Coconut Rice at a dinner maybe people think it’s from a fancy place but it’s honestly simple and messy in the best way. Using black tiger shrimp and rich coconut milk gives the dish that silky mouthfeel, and the Red Thai Coconut Curry Shrimp vibe makes it addictive.

I already want another bowl.

Ingredients

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Thai Shrimp Curry With Coconut Rice

Shrimp: Lean, high protein, briny bite that cooks fast and soaks up flavors.
Coconut milk: Rich, creamy fat adds sweetness and silky mouthfeel to curry and rice.
Jasmine rice: Fragrant, starchy base that balances spice and finally tastes coconutty.
Red Thai curry paste: Spicy, savory punch with chili, umami and aromatic herbs.
Pineapple: Bright sweet acidity, cuts richness but can make dish slightly sweeter.
Ginger and garlic: Zesty aromatics, anti inflammatory properties and fresh warmth in every bite.
Green beans: Fresh crunch, fiber and color, keeps the curry from feeling heavy.
Thai basil and cilantro: Herb finish thats bright, peppery and totally addictive.

Ingredient Quantities

1 lb (18-20 count) black tiger shrimp, peeled and deveined tails optional

4 oz green beans, trimmed

1 red bell pepper, sliced

1 can (13.5 oz) full fat coconut milk

1 cup pineapple chunks, drained if canned

3 tbs olive oil

1 inch knob fresh ginger, grated

2 garlic cloves, crushed or grated

3 tbs red Thai curry paste

1/2 lime, juiced

handful basil leaves (thai basil if you can)

handful cilantro leaves

2 tsp salt (for curry)

black pepper, to taste

1 tsp cornstarch + 1 tbs water (for slurry)

1 cup jasmine rice

1 cup water

1/2 cup coconut milk (for the rice)

1/2 tsp salt (for the rice)

How to Make this

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1. Start the coconut rice: put 1 cup jasmine rice, 1 cup water, 1/2 cup coconut milk and 1/2 tsp salt in your rice cooker, give it a quick stir and set it to cook. Let it rest a few minutes after done then fluff with a fork.

2. Prep everything while the rice cooks: trim 4 oz green beans, slice 1 red bell pepper, drain 1 cup pineapple chunks, peel and devein 1 lb black tiger shrimp and pat them dry. Crush or grate 2 garlic cloves and grate a 1 inch knob of ginger.

3. Heat 3 tbs olive oil in a large skillet over medium heat. Add the ginger and garlic and sauté about 30 seconds until aromatic, don’t let them burn.

4. Stir in 3 tbs red Thai curry paste and cook 30 to 60 seconds until fragrant, stirring constantly so it wont stick.

5. Pour in 1 can full fat coconut milk and bring to a gentle simmer, scraping up any bits from the pan so the flavor mixes in.

6. Add the pineapple chunks, green beans and sliced red pepper. Season the sauce with the 2 tsp salt and some black pepper to taste. Let it simmer 5 to 7 minutes until the veggies are just tender but still have some bite.

7. Make the slurry by mixing 1 tsp cornstarch with 1 tbs water and stir it into the simmering curry. Cook a minute or two until the sauce thickens slightly, if its too thin simmer a little longer.

8. Add the shrimp in a single layer and cook 2 to 4 minutes until they turn opaque and curl up, do not overcook or they’ll get rubbery.

9. Remove from heat and stir in the juice of 1/2 lime and a handful of basil leaves and cilantro. Taste and adjust seasoning if needed.

10. Serve the curry over the coconut rice, garnish with extra herbs and cracked black pepper. Enjoy it right away, it’s best fresh.

Equipment Needed

1. Rice cooker, for the coconut rice, dont forget a fork to fluff after cooking
2. Large skillet or wok, heavy bottom works best for the curry
3. Cutting board for the veggies and shrimp
4. Chef knife, sharp please or youll fight with the pepper and beans
5. Measuring cups and spoons for rice, coconut milk, curry paste etc
6. Microplane or fine grater for ginger and garlic, or a garlic press if you prefer
7. Wooden spoon or silicone spatula to stir and scrape the pan
8. Small bowl and fork or whisk to make the cornstarch slurry
9. Tongs or a fish spatula to add and turn the shrimp gently
10. Colander for draining pineapple and rinsing veggies or shrimp

FAQ

Can I use frozen shrimp? Yes. Thaw completely in the fridge or under cold running water, pat very dry so it doesn't water down the sauce, then cook like fresh shrimp. If your shrimp are already cooked, just warm them through at the end for a minute or two so they dont get rubbery.

Do I have to use full fat coconut milk? Full fat gives the creamiest, richest curry so it's best. You can use light coconut milk but the sauce will be thinner and less silky. Cow milk might curdle so avoid it; heavy cream can work in a pinch.

How do I make the curry less spicy? Use less red Thai curry paste to start, taste as you go. You can also add more coconut milk, a splash of lime juice, or a pinch of sugar to mellow heat. If its still hot, serve with extra rice or yogurt on the side.

How do I thicken the sauce? Stir the 1 tsp cornstarch with 1 tbsp water into the simmering curry and cook 1 to 2 minutes until it thickens. You can also simmer longer to reduce it, just watch so the coconut milk doesnt split.

Can I make this ahead or freeze it? Yes make ahead is fine. Store curry and coconut rice separately in airtight containers in the fridge for up to 3 days. Freezing is ok but coconut can change texture; freeze for 1 to 2 months, thaw in the fridge and reheat gently.

Any tips for the coconut rice? Rinse the jasmine rice until the water runs clear, then cook with 1 cup water, 1/2 cup coconut milk and 1/2 tsp salt. Bring to a boil, cover, simmer low 12 to 15 minutes, then let rest 10 minutes before fluffing. Or use a rice cooker for foolproof results.

Thai Shrimp Curry With Coconut Rice Recipe Substitutions and Variations

Shrimp: swap for boneless skinless chicken thighs, or firm white fish like cod or halibut, or firm tofu if you want vegetarian. If using chicken cut into bite sized pieces cook until no pink remains, fish and tofu cook faster than chicken.
Full fat coconut milk: use light coconut milk or dilute coconut cream with water (3 parts cream to 1 part water), or for less coconut flavor use half-and-half or heavy cream though it wont be as tropical.
Jasmine rice: substitute basmati or long grain white rice, or use brown rice (needs more water and longer cook time), for low carb try cauliflower rice but add coconut milk at the end for creaminess.
Red Thai curry paste: use green or yellow curry paste (flavors change but same heat), or mix 1 tbsp sambal oelek with 1 tsp paprika and 1 tsp ground cumin if you dont have paste handy.

Pro Tips

1. Pat the shrimp super dry and give the pan a good hot heat before you add them. If the shrimp are wet they’ll steam not sear, and you’ll lose that nice texture. Cook them in a single layer and watch them closely, they only need 2 to 4 minutes; pull the pan off the heat a little early since they keep cooking from the residual heat.

2. Bloom the red Thai curry paste in the oil first, then scrape up any browned bits when you add the coconut milk. That little toasty flavor makes a huge difference, just dont let the garlic or paste burn or it turns bitter.

3. Keep the coconut milk at a gentle simmer, not a rolling boil, so it stays silky. If the sauce looks thin after everything is in, do the cornstarch slurry a little at a time rather than all at once so you dont overshoot and make it gloopy.

4. Protect the veggies texture by blanching the green beans quickly or adding them a minute before the peppers, and consider tossing the pineapple in the hot pan alone for 1 minute to caramelize the edges. Also drain and save any pineapple juice, a splash can brighten the sauce later if you need extra acidity.

5. Finish with herbs and lime off the heat so they stay bright, and always taste for balance at the end. If it needs more depth add a few drops of fish sauce or a pinch of sugar, if it needs brightness add more lime juice, and if it seems flat add a tiny extra pinch of salt.

Thai Shrimp Curry With Coconut Rice Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m excited to share my Red Thai Coconut Curry Shrimp, which pairs pineapple, fresh ginger, and coconut rice in an unexpected combination that will make you want the recipe.

Servings

servings

Calories

737

kcal

Equipment: 1. Rice cooker, for the coconut rice, dont forget a fork to fluff after cooking
2. Large skillet or wok, heavy bottom works best for the curry
3. Cutting board for the veggies and shrimp
4. Chef knife, sharp please or youll fight with the pepper and beans
5. Measuring cups and spoons for rice, coconut milk, curry paste etc
6. Microplane or fine grater for ginger and garlic, or a garlic press if you prefer
7. Wooden spoon or silicone spatula to stir and scrape the pan
8. Small bowl and fork or whisk to make the cornstarch slurry
9. Tongs or a fish spatula to add and turn the shrimp gently
10. Colander for draining pineapple and rinsing veggies or shrimp

Ingredients

1 lb (18-20 count) black tiger shrimp, peeled and deveined tails optional
4 oz green beans, trimmed
1 red bell pepper, sliced
1 can (13.5 oz) full fat coconut milk
1 cup pineapple chunks, drained if canned
3 tbs olive oil
1 inch knob fresh ginger, grated
2 garlic cloves, crushed or grated
3 tbs red Thai curry paste
1/2 lime, juiced
handful basil leaves (thai basil if you can)
handful cilantro leaves
2 tsp salt (for curry)
black pepper, to taste
1 tsp cornstarch + 1 tbs water (for slurry)
1 cup jasmine rice
1 cup water
1/2 cup coconut milk (for the rice)
1/2 tsp salt (for the rice)

Directions

Start the coconut rice: put 1 cup jasmine rice, 1 cup water, 1/2 cup coconut milk and 1/2 tsp salt in your rice cooker, give it a quick stir and set it to cook. Let it rest a few minutes after done then fluff with a fork.
Prep everything while the rice cooks: trim 4 oz green beans, slice 1 red bell pepper, drain 1 cup pineapple chunks, peel and devein 1 lb black tiger shrimp and pat them dry. Crush or grate 2 garlic cloves and grate a 1 inch knob of ginger.
Heat 3 tbs olive oil in a large skillet over medium heat. Add the ginger and garlic and sauté about 30 seconds until aromatic, don't let them burn.
Stir in 3 tbs red Thai curry paste and cook 30 to 60 seconds until fragrant, stirring constantly so it wont stick.
Pour in 1 can full fat coconut milk and bring to a gentle simmer, scraping up any bits from the pan so the flavor mixes in.
Add the pineapple chunks, green beans and sliced red pepper. Season the sauce with the 2 tsp salt and some black pepper to taste. Let it simmer 5 to 7 minutes until the veggies are just tender but still have some bite.
Make the slurry by mixing 1 tsp cornstarch with 1 tbs water and stir it into the simmering curry. Cook a minute or two until the sauce thickens slightly, if its too thin simmer a little longer.
Add the shrimp in a single layer and cook 2 to 4 minutes until they turn opaque and curl up, do not overcook or they'll get rubbery.
Remove from heat and stir in the juice of 1/2 lime and a handful of basil leaves and cilantro. Taste and adjust seasoning if needed.
Serve the curry over the coconut rice, garnish with extra herbs and cracked black pepper. Enjoy it right away, it's best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.