Creamy Coconut Curry Shrimp with Basmati Rice

This creamy coconut curry shrimp is a quick and satisfying weeknight meal that brings bold Southeast Asian flavors to your table. Tender shrimp, crisp green beans, bell pepper and onion are simmered in a luscious coconut curry sauce that’s perfect for soaking into fluffy basmati rice.

Ready in just 30 minutes, this one-pan dish is both impressive and effortless. The combination of aromatic curry spices and creamy coconut milk creates a rich, comforting sauce that coats every bite. Serve it over steamed basmati rice for a complete dinner that’s sure to become a family favorite.

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Ingredients

1 lb shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

1 cup basmati riceView ingredient guideLike ingredientDislike ingredient

1 can (13.5 oz) coconut milkView ingredient guideLike ingredientDislike ingredient

1 bell pepper, slicedView ingredient guideLike ingredientDislike ingredient

1 cup green beans, trimmedView ingredient guideLike ingredientDislike ingredient

1 onion, dicedView ingredient guideLike ingredientDislike ingredient

2 tbsp curry powderView ingredient guideLike ingredientDislike ingredient

2 tbsp vegetable oilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Fresh cilantro for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook basmati rice according to package directions; set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until softened, about 4 minutes.
3. Add green beans and curry powder; cook for 1 minute until fragrant.
4. Pour in coconut milk and bring to a simmer. Cook for 5 minutes, stirring occasionally.
5. Add shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt to taste.
6. Serve the curry over cooked rice and garnish with fresh cilantro if desired.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry with paper towels before cooking to avoid excess water in the sauce.

Can I substitute the vegetables?

Absolutely! Try adding snow peas, carrots or zucchini in place of or in addition to the green beans and bell pepper.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave.