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Overhead view of two bowls of Thai Coconut Curry Shrimp and Rice with chopsticks on a black surface.
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5 from 6 votes

Thai Coconut Curry Shrimp and Rice

This spicy Thai Coconut 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Thai
Keyword: Shrimp and Rice, Thai Rice with Shrimp
Servings: 8 servings
Calories: 377kcal


  • 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 shrimp peeled and deveined
  • 1 tablespoon lime juice
  • Chopped fresh cilantro for garnishing


  • 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.


Calories: 377kcal | Carbohydrates: 43g | Protein: 16g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 754mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3815IU | Vitamin C: 35.8mg | Calcium: 117mg | Iron: 3.5mg