A vibrant bowl of coconut shrimp curry served over basmati rice, garnished with fresh cilantro and lime wedges.

Coconut Shrimp Curry with Basmati Rice: A Burst of Flavor

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Coconut shrimp curry is a harmonious blend of creamy coconut milk, bold spices, and the tangy zest of lime, paired perfectly with aromatic basmati rice. This dish delivers restaurant-quality flavor in the comfort of your home and is surprisingly simple to prepare.

Why You’ll Love This Recipe

  • Rich and Creamy: Coconut milk provides a luxurious base for the flavorful curry.
  • Quick and Easy: Ready in just 40 minutes, making it perfect for busy weeknights.
  • Customizable: Adjust the spice level and toppings to suit your taste.
  • Balanced Flavor: Sweet, tangy, and savory notes combine to create a complex, delicious dish.

Ingredients for Coconut Shrimp Curry with Basmati Rice

For the Shrimp Curry:

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (for garnish)

For the Basmati Rice:

  • 1 cup basmati rice
  • 2 cups water
  • 1 tablespoon butter
  • 1/2 teaspoon salt

Step-by-Step Instructions

1. Cook the Basmati Rice

  1. Bring 2 cups of water to a boil in a medium pot.
  2. Add the basmati rice, butter, and salt.
  3. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed.
  4. Fluff with a fork and set aside.

Chef’s Tip: For extra fragrant rice, add a cinnamon stick or cardamom pods while cooking.

2. Prepare the Shrimp Curry Base

  1. Heat vegetable oil in a large skillet or pot over medium heat.
  2. Add the onion and sauté for 4-5 minutes until softened.
  3. Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. Add Curry Paste and Spices

  1. Stir in the red curry paste, turmeric, cumin, and coriander.
  2. Cook for 1-2 minutes, allowing the spices to bloom and release their aromas.

4. Create the Curry Sauce

  1. Pour in the coconut milk and chicken broth, stirring to combine.
  2. Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer.
  3. Let the sauce cook for 5 minutes to meld the flavors.

5. Cook the Shrimp

  1. Add the shrimp to the simmering curry sauce.
  2. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and opaque.
  3. Stir in the lime juice and adjust seasoning with salt and pepper as needed.

6. Serve and Garnish

  • Spoon the curry over a bed of fluffy basmati rice.
  • Garnish with freshly chopped cilantro and serve with lime wedges for extra zing.

Serving Suggestions

Enhance your meal with these complementary sides and pairings:

  • Naan Bread: Perfect for soaking up the rich curry sauce.
  • Cucumber Salad: Adds a refreshing, crisp contrast to the creamy dish.
  • Wine Pairing: A slightly sweet Riesling or a crisp Sauvignon Blanc pairs beautifully with the spices.

Chef’s Tips for Success

  • Control Spice Level: Use more or less red curry paste depending on your heat preference.
  • Fresh Lime Juice: Adds brightness and balances the creaminess of the sauce.
  • Avoid Overcooking Shrimp: They cook quickly; remove them as soon as they turn pink.
  • Customize the Protein: Substitute shrimp with chicken, tofu, or chickpeas for variety.

Nutritional Information (Per Serving)

  • Calories: 480 kcal
  • Total Fat: 22g
  • Saturated Fat: 14g
  • Cholesterol: 180mg
  • Sodium: 720mg
  • Carbohydrates: 38g
  • Protein: 30g

Note: Nutritional values are approximate and depend on the specific ingredients used.

FAQs

Can I make this dish vegan?
Yes! Substitute the shrimp with tofu or chickpeas, and use vegetable broth and soy sauce instead of fish sauce.

What type of curry paste works best?
Red curry paste is ideal for this recipe, but you can use green or yellow curry paste for a different flavor profile.

Can I prepare this dish ahead of time?
You can make the curry sauce in advance and reheat it gently. Cook the shrimp just before serving for the best texture.

What’s a good alternative to basmati rice?
Jasmine rice or even cauliflower rice would work well with this dish.

How do I store leftovers?
Store the curry and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Conclusion

Coconut Shrimp Curry with Basmati Rice is a beautifully balanced dish that combines the creaminess of coconut milk with bold spices and tender shrimp. It’s quick, easy, and guaranteed to transport your taste buds to an exotic destination.

Serve it up, sit back, and enjoy the warm, comforting flavors of this Thai-inspired dish. Perfect for weeknight dinners or entertaining guests, it’s a recipe you’ll return to again and again.

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