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

Thai Curry Shrimp and Rice

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


  • 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


  • 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.


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.


Calories: 377calories | 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