One-Pot Coconut Curry Shrimp with Jasmine Rice

Last Thursday night, I was staring into the fridge wondering what to make for dinner when I spotted those beautiful jumbo shrimp I’d picked up at the market earlier. My kids had been asking for something “creamy but not too spicy,” and my wife was craving Thai flavors. This one-pot wonder was born from that moment – everything cooks together in perfect harmony, and the aroma that fills your kitchen is absolutely intoxicating. Now it’s our go-to weeknight comfort meal.

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 1/2 cups jasmine rice, rinsed until water runs clear
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons avocado oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 1/2 cups low-sodium vegetable broth
• 1 red bell pepper, sliced thin
• 1 tablespoon coconut sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving
• 1-2 Thai chilies, sliced thin (optional)

Instructions

1. Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat avocado oil over medium-high heat until shimmering but not smoking.
2. Build the base: Add diced onion and cook for 3-4 minutes until softened and translucent. Stir in garlic, ginger, and red curry paste, cooking for another 60 seconds until fragrant.
3. Add coconut milk: Pour in coconut milk, whisking constantly to dissolve the curry paste completely. Let it simmer for 2 minutes until slightly thickened.
4. Cook the rice: Add jasmine rice, vegetable broth, coconut sugar, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Add vegetables: Stir in bell pepper strips and cook for 3 more minutes until rice is tender and has absorbed most of the liquid.
6. Cook the shrimp: Nestle shrimp into the rice mixture, cover, and cook for 3-4 minutes until shrimp are pink and cooked through.
7. Finish and serve: Remove from heat, stir in lime juice and half the cilantro. Let stand 2 minutes, then garnish with remaining cilantro, Thai chilies, and lime wedges.

Tips

• Rinse jasmine rice until water runs clear to prevent mushy texture
• Don’t overcook the shrimp – they’ll continue cooking slightly in the residual heat
• For extra richness, use the thick cream from the top of refrigerated coconut milk
• Adjust spice level by adding more or less red curry paste to taste
• This reheats beautifully – add a splash of coconut milk when rewarming