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You are here: Home / Recipes / Dinners / Asian Dinners / Thai Curry Shrimp and Rice (Easy One-Pot Recipe!)

Thai Curry Shrimp and Rice (Easy One-Pot Recipe!)

January 13, 2019 By Alia 12 Comments

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This spicy Thai Curry Shrimp and Rice recipe makes a perfect weeknight dinner. It is an easy-to-make, one-pot meal that is ready to eat in just 30 minutes! Learn how to make homemade spicy shrimp and rice with this quick and simple recipe.

Overhead view of two bowls of Thai Curry Shrimp and Rice with chopsticks on a black surface.

Thai Shrimp Coconut Rice: A Simple One-Pot Meal

You are going to love this easy-to-make Thai Shrimp and Rice recipe, because it is absolutely bursting with amazing Thai coconut curry flavor. The basic elements of this satisfying, Thai-style dish are succulent shrimp, vegetables, and rice.

The heat in the recipe comes from Thai red curry paste, which gets toned down a bit by coconut milk and lime juice. All of the ingredients get cooked together in one pot, which means minimal cleanup is required to prepare this quick and easy meal.

Thai Curry Shrimp and Rice Ingredients

Before we get to the recipe, let’s discuss ingredients. To make this easy Thai Shrimp and Rice recipe, you will need:

  • Coconut oil: I always use unrefined, virgin, and organic coconut oil.
  • Carrots and bell peppers: This is the combination of vegetables I like to use when making this recipe, but feel free to use whatever veggies you love best in a Thai curry.
  • Garlic and ginger: These two ingredients are a must in Asian cooking. Always use freshly grated/minced garlic and ginger for the best flavor.
  • Red curry paste: This is used to add intense curry flavor and heat to the recipe in one step. Different brands of curry paste can vary significantly in terms of spiciness and flavor. See below for my top choices.
  • Stock: I prefer to use vegetable or chicken broth rather than water in this recipe, because using stock adds more flavor to the dish.
  • Coconut milk: It is added to give creaminess and also tone down the heat from the curry paste. I usually use full-fat coconut milk, but you’re welcome to use low-fat if you prefer.
  • Rice: I recommend using long-grain, white rice, because it cooks up fluffy and not sticky, with individual grains remaining distinct and firm. I find that Jasmine or Basmati rice gives the best consistency, fragrance, and flavor.
  • Shrimp: It adds a good dose of protein to the dish. I love using shrimp in recipes like this, because it only takes a few minutes to cook.
  • Lime juice: A good squeeze of citrus balances and brightens all the flavors in this recipe. Make sure you always add lime at the very end of cooking, so that you don’t kill the flavor.
  • Chopped fresh cilantro: This gives a huge burst of freshness and also add a nice bright pop of color.

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Very close-up overhead view of Thai Curry Shrimp and Rice.

How to Make Thai Curry Shrimp and Rice

This recipe is prepared in stages, so that everything gets cooked perfectly. Full instructions are included in the recipe below. But as a brief overview, to make this Thai Coconut Curry Shrimp and Rice recipe, simply:

  1. Saute the veggies: Start by cooking some carrots and bell pepper in a bit of coconut oil.
  2. Cook the aromatics: Next, add the garlic, ginger and Thai red curry paste. Gently cook the mixture, to release the curry’s aromas.
  3. Stir in the liquids and rice: Add the broth, coconut milk, and rice and allow everything to simmer, until most of the liquid is absorbed.
  4. Add the shrimp: Then, add the shrimp into the pot and leave it to cook for a few minutes until it is pink, curled and opaque.
  5. Add lime: Once everything is done cooking, squeeze some lime juice over the rice, to balance out the heat from the curry paste.
  6. Garnish and serve: To add a burst of freshness and a pop of color, sprinkle some fresh chopped cilantro over the dish when you are ready to serve.

Where To Get The Best Wild Shrimp and Seafood

I am a huge advocate of only buying wild-caught shrimp, because it is much more sustainable and is way better for you than farmed shrimp. However, finding high-quality shrimp and other seafood isn’t always simple.

Fortunately, there are a few of amazing seafood delivery companies that send sustainably-sourced wild fish and shellfish straight to your front door. To learn about my top choices for wild seafood delivery, check out this article I wrote: The Top Wild & Sustainable Seafood Delivery Companies. In that post, I review and compare a number of seafood delivery services that I think you might just love.

Close-up overhead view of a bowl of Thai Curry Shrimp and Rice with chopsticks on a black surface.

More Thai Dinner Recipes to Try

Looking for more easy Thai-style recipes? Here are a few of my faves!

  • Spicy Thai Chicken and Rice
  • Coconut Curry Pumpkin Soup
  • Pad Thai (with Chicken, Shrimp, or Tofu)
  • Spicy Shrimp Noodle Soup
  • Thai Coconut Curry Rice

For this Thai Shrimp and Rice recipe, I Recommend:

Here are a few items that I love and use whenever I cook this dish:

  • Mae Ploy Red Curry Paste – It gives amazing, authentic flavor to Thai dishes and adds the perfect amount of heat.
  • Thai Kitchen Coconut Milk – I adore the taste and consistency of this brand. It adds so much body and richness to soups and curries.
  • Zulay Citrus Juicer – If you cook with a lot of citrus, a sturdy juicer is a must. This one works for both lemons and limes and will squeeze out every last drop of juice like a pro. Worth every penny.

If you make this Thai Curry Shrimp and Rice recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Overhead view of two bowls of Thai Curry Shrimp and Rice with chopsticks on a black surface.

Thai Curry Shrimp and Rice

Alia | Everyday Easy Eats
This spicy Thai Curry Shrimp and Rice recipe makes a perfect weeknight dinner! A quick, easy, one-pot meal that is ready to eat in just 30 minutes.
5 from 6 votes
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine Thai
Servings 8 servings
Calories 377 calories

Ingredients
 

  • 2 tablespoons coconut oil
  • 2 carrots, thinly sliced into matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons Thai red curry paste
  • 2 1/2 cups chicken or vegetable broth
  • 1 (14-ounce) can coconut milk
  • 2 cups uncooked white rice
  • 1 pound wild-caught shrimp, peeled and deveined
  • 1 tablespoon lime juice
  • Chopped fresh cilantro, for garnishing

Instructions
 

  • In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 4-5 minutes, until slightly softened.
  • Add the garlic, ginger, and curry paste and cook for another minute until fragrant.
  • Stir in the broth, coconut milk and rice. Increase heat to high and bring mixture to a boil.
  • Reduce heat to medium-low, cover and cook for 10-15 minutes or until most of the liquid is absorbed and the rice is almost cooked through.
  • Stir in the shrimp. Cover and cook for about 5 minutes until shrimp is pink and opaque.
  • Stir in the lime juice, sprinkle with cilantro and serve warm.

Notes

Leftovers can be stored in the fridge in an airtight container for up to three days or in the freezer for up to three months.

Nutrition

Nutrition Facts
Thai Curry Shrimp and Rice
Amount per Serving
Calories
377
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
142
mg
47
%
Sodium
 
754
mg
33
%
Potassium
 
313
mg
9
%
Carbohydrates
 
43
g
14
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
16
g
32
%
Vitamin A
 
3815
IU
76
%
Vitamin C
 
35.8
mg
43
%
Calcium
 
117
mg
12
%
Iron
 
3.5
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Curry Shrimp and Rice, Shrimp and Rice, Thai Rice with Shrimp
Did you try this recipe?Let me know what you thought!

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Reader Interactions

Comments

  1. Wanda Frankel says

    January 14, 2019 at 9:59 am

    5 stars
    This Thai food recipe looks absolutely delicious! Can’t wait to try it out!

    Reply
    • Alia says

      January 15, 2019 at 2:35 pm

      Thank you Wanda! I hope you get a chance to try it soon! 🙂

      Reply
  2. Joan Spiegel says

    April 3, 2019 at 8:44 am

    5 stars
    Delicious and easy! We couldn’t stop eating this. Substituted basil for cilantro and it was amazing. Would love to try it with brown rice for a healthier version.

    Reply
    • Alia says

      April 6, 2019 at 7:55 pm

      Hi Joan! Thanks so much! I am so glad you enjoyed the recipe! Ooo basil and brown rice would taste fabulous in this dish!

      Reply
  3. Gord wiancko says

    October 26, 2019 at 6:39 pm

    5 stars
    Great recipe, but is even better if you add a good tablespoon of fish sauce all with the lime juice at end, also I put a good sized birds eye pepper chopped up when you add the rice.

    Reply
    • Alia says

      October 27, 2019 at 6:20 pm

      Hi Gord, thank you! Fish sauce and birds eye pepper would definitely be great additions to this recipe. I’m glad you enjoyed it! 🙂

      Reply
  4. Order Food Online says

    August 7, 2020 at 12:00 am

    5 stars
    It looks delicious I loved it Thanks for sharing I will try it at home

    Reply
    • Alia says

      August 9, 2020 at 2:16 pm

      Thanks so much!

      Reply
  5. Tish says

    September 27, 2020 at 5:23 pm

    5 stars
    Perfect thai rice recipe.

    Reply
    • Alia says

      September 27, 2020 at 6:01 pm

      Hi Tish, thanks so much! 🙂

      Reply
  6. Scott R Boram says

    August 28, 2021 at 11:15 am

    Fantastic meal! Bravo Alia…It was a smash hit with all my guests.

    Reply
    • Alia says

      August 28, 2021 at 1:23 pm

      Thanks so much, Scott! I’m so glad you and your guests enjoyed the recipe. 🙂

      Reply

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