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Coconut Lime Shrimp Curry with Jasmine Rice

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Coconut Lime Shrimp Curry with Jasmine Rice is your ticket to a tropical getaway, all from the comfort of your kitchen. This dish combines succulent shrimp with a rich coconut milk sauce infused with zesty lime, garlic, and ginger. Served over fragrant jasmine rice, it’s a vibrant meal that’s both comforting and impressive—perfect for family dinners or entertaining guests. With its stunning presentation and delightful flavors, this curry will leave everyone asking for seconds.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp freshly squeezed lime juice
  • 1 cup jasmine rice
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 bell pepper, sliced (red or yellow)
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp fish sauce
  • 1 tbsp olive oil
  • Chili flakes (optional)

Instructions

  1. Prepare jasmine rice by rinsing 1 cup under cold water until clear. Cook in a pot with 1½ cups water; bring to boil, then reduce heat and simmer covered for about 15 minutes until fluffy.
  2. Heat olive oil in a large skillet over medium heat. Sauté minced garlic and grated ginger for 1 minute until fragrant.
  3. Add sliced bell peppers to the skillet and cook until slightly softened.
  4. Add shrimp to the skillet; cook until pink and cooked through (about 3-5 minutes).
  5. Stir in coconut milk, lime juice, and fish sauce; mix well to combine.
  6. Serve shrimp curry over jasmine rice and garnish with chopped cilantro and chili flakes if desired.

Nutrition

Keywords: For added protein variations, substitute shrimp with chicken or tofu. To adjust spiciness, increase or decrease chili flakes as preferred. Leftovers store well in an airtight container in the refrigerator for up to three days.

Find it online: https://flavorsecret.com/irresistible-coconut-lime-shrimp-curry-with-jasmine-rice/