Spicy Coconut Red Curry Shrimp Bowls with Cilantro-Lime Rice

These spicy coconut red curry shrimp bowls are the perfect weeknight dinner when you crave bold, comforting flavors without spending hours in the kitchen. Plump shrimp are simmered in a velvety coconut curry sauce infused with red curry paste and sweet chili sauce, then served over fluffy cilantro-lime jasmine rice. The addition of tender bell pepper and crunchy peanuts adds texture and freshness to every bite.

Ready in just 25 minutes, this recipe delivers restaurant-quality results with minimal effort. The creamy, slightly spicy sauce pairs beautifully with the bright, zesty rice, making it a meal that feels both indulgent and vibrant. Whether you’re cooking for yourself or feeding the family, these curry bowls are sure to become a favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 ounce Thai Red Curry PasteView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and thinly slice onion. Core, deseed and thinly slice bell pepper into strips. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro. Roughly chop peanuts.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 2-3 minutes.
4. While veggies cook, rinse shrimp under cold water, then pat dry with paper towels. Add a large drizzle of oil to pan with veggies. Add shrimp; lightly season with salt. Cook, stirring occasionally, until lightly browned, 1-2 minutes (they’ll finish cooking in the next step). Reduce heat to medium low and add red curry paste. Cook, stirring constantly, until fragrant, 1 minute.
5. Thoroughly shake coconut milk in container before opening. To pan with shrimp mixture, add coconut milk, chili sauce, garlic powder, ¼ cup water, ½ TBSP sugar and juice from half the lime (½ cup water and 1 TBSP sugar for 4 servings). Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, 2-4 minutes. Remove from heat. Taste and season with salt; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in 1 TBSP butter (2 TBSP for 4).
6. Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice between shallow bowls. Top with coconut curry shrimp. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for coconut milk?

You can use full-fat coconut cream or a lighter coconut milk, but the sauce may be less creamy.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on curry paste and chili sauce to be sure.