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Coconut Curry Shrimp with Coconut Rice

073 A Coconut Curry Shrimp Coconut Rice.jpg
073 A Coconut Curry Shrimp Coconut Rice.jpg

Coconut Curry Shrimp with Coconut Rice


When looking for a fresh, healthy weeknight meal that lacks on time but not flavor, look no farther. Who says a delicious meal has to take all day when you have a quick 20 minute recipe like this one?

Yield: 4 servings

Oven: N/A

Preparation time: 10 minutes

Cook Time: 20 minutes

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Coconut Rice:

1/2 teaspoon coconut oil

1 cup long grain white rice

1 cup lite coconut milk, like Thai Kitchen Organic

3/4 cup water

small pinch kosher salt


3 tablespoons vegetable oil, divided

1 pound fresh large shrimp, peeled, deveined, tails removed

2 tablespoons green curry paste

1/2 onion, thinly sliced 1/4-inch thick

1 can (13.5-ounces) lite coconut milk, like Thai Kitchen Organic

1 tablespoon fish sauce

1 cup frozen peas, thawed


To prepare the coconut rice:

1.   In a medium size pot over medium heat, add oil and rotate pan until coated.

2.  Add rice, coconut milk, water and a small of pinch salt. Gently stir until it begins to simmer.

3.  Once at a simmer, give the rice one last stir, reduce heat to low, cover and allow to cook undisturbed and without lifting the lid for 15 minutes, or until small holes form on top of the rice and rice is cooked.

4.  Once cooked, remove pan from heat and with the lid on, allow to sit at room temperature for 5 minutes.

5.  When ready to serve, remove lid and fluff with a fork.

To prepare the shrimp:

6.  In a wok or large sauté pan over medium – high heat, add 2 tablespoons of oil and allow to heat for 1 minute.

7.  Add shrimp and curry paste and cook until the shrimp is just cooked through, approximately 3 – 4 minutes. Transfer shrimp to a clean bowl and set to the side.

8.  Add 1 tablespoon oil to the wok and allow to heat for 1 minute.

9.  Add onion and allow to cook while occasionally stirring for 3 minutes, or until translucent.

10.  Transfer onion to the bowl with the shrimp and set to the side.

11.   To the wok, add coconut milk and fish sauce, and allow to boil until slightly reduced, 3 minutes.

12.  Reduce heat to medium – low and return shrimp and onion mixture to the wok. Add peas and cook until just heated through, approximately 2 minutes.


13.   Using a fork, fluff the coconut rice and serve shrimp and coconut curry over the rice.


Kitchen Note:  If mango is in season, slice fresh mango 1/2-inch thick and place on top right before serving.