Thai Shrimp Curry and Rice

1Shrimp in a flavorful, rich and creamy coconut sauce spiced with red curry. Serve over Jasmine or white rice and you have a complete meal.


  • 1 1/2 lbs uncooked shrimp, peeled and deveined
  • 1 14oz can coconut milk (not coconut cream)
  • 1 medium red bell pepper, cut in strips
  • 1 cup sugar snap peas, fresh or frozen (that have been thawed)
  • 1/3 cup cilantro, chopped
  • 3 green onions, chopped white and green part
  • 2 large garlic cloves, minced
  • 1 tbs canola, peanut or vegetable oil
  • 1 tbs brown sugar
  • 1 tbs fresh grated ginger
  • 1 tbs lime juice
  • 2 to 3 tsp of red curry paste
  • 2 tsp Asian fish sauce (optional)
  • 1/2 tsp grated lime zest
  • sea salt and freshly ground pepper (optional)

  • 2 cups of cooked Jasmine rice or white rice


  1. In a large skillet, sauté red peppers in oil over medium high heat just until tender.
  2. Add garlic, ginger and green onion. Cook for a minute, stirring often. (Be sure not to brown the garlic or ginger.)
  3. Add curry paste and cook for another minute, stirring to incorporate with the vegetables.
  4. Add sugar snap peas, coconut milk, brown sugar, lime juice, and fish sauce. Combine well.
  5. Gently simmer uncovered for about 10 minutes.
  6. Add shrimp, cilantro, and lime zest. Simmer for about 3 to 5 minutes until shrimp is cooked through.
  7. Check for seasonings, add more red curry paste or sea salt and pepper if desired.
  8. Serve over hot cooked rice.


- Red curry paste is spicy, so add it by teaspoon to your liking. 

- Measure cilantro first and then chop.


- Use a spoon to peel fresh ginger. Peel left over ginger and store in a baggie in your freezer. Ginger can be easily grated frozen also.


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