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Thai Coconut Shrimp Curry with Basmati Rice.

  • 1 cup
    basmati rice
  • 1 small bunch
    cilantro
  • 1 (13.5 fl oz) can
    coconut milk
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 2
    limes
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 2
    red bell peppers
  • 4
    tomatoes
  •  
    crushed red pepper
  •  
    curry powder
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Rinse rice in a strainer until water runs clear and transfer to a small saucepan. Add water and salt. Bring to a boil. Reduce heat to low, stir, and cover. Cook until liquid is absorbed, 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes.
    1 cup basmati rice
    2 cups water
    ½ tsp salt
  • 2
    If using frozen shrimp, place in a medium bowl, cover with cold water, and set aside to thaw. If using fresh shrimp, skip this step.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 3
    Heat a sauté pan over medium-high heat.
  • 4
    Wash, seed, and julienne (cut into thin sticks) bell peppers. Wash and small dice tomatoes.
    2 red bell peppers
    4 tomatoes
  • 5
    Coat bottom of pan with oil. Add pepper and, stirring frequently, cook until tender-crisp, 2-3 minutes.
    about 1 tbsp virgin coconut oil
  • 6
    Peel and mince garlic and ginger.
    4 cloves garlic
    2 (1 inch) pieces ginger
  • 7
    Add garlic, ginger, curry, and red pepper to pan. Cook until fragrant, 15-30 seconds.
    2 tsp curry powder
    ½ tsp crushed red pepper
  • 8
    Add tomatoes and coconut milk. Bring to a boil. Reduce heat to medium and simmer until sauce thickens slightly, 5-6 minutes.
    1 (13.5 fl oz) can coconut milk
  • 9
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
    1 small bunch cilantro
  • 10
    Drain and rinse shrimp under cold water until there are no more ice chunks. Place on paper towels and pat dry. If using fresh shrimp, skip this step.
  • 11
    Add shrimp and ½ of the cilantro (save the rest for garnishing) to pan and stir. Cook until shrimp are opaque, 2-3 minutes.
  • 12
    Add lime juice and season with salt. Remove from heat.
    juice of 1 lime
    ¼ tsp salt
  • 13
    Cut remaining lime into wedges.
    1 lime
  • 14
    Uncover rice and fluff with a fork.
  • 15
    To serve, place rice in a bowl, top with curry, and garnish with remaining cilantro and lime wedges. Enjoy!