Oh man, this dish takes me right back to those lazy summer evenings when my family would gather around the table, and my mom whipped up something cozy but exciting with whatever was in the pantry. The creamy coconut curry smells like a tropical vacation, and those tender shrimp? They practically melt in your mouth, swimming in a fragrant sauce that hugs every bite. The best part? That aromatic rice soaking up all those incredible flavors—it’s like a little sunshine on your plate. Trust me, once you make this, it’s going to be your new go-to for weeknight dinners or anytime you crave something comforting but still a tiny bit fancy. Let’s dive in and get that kitchen buzzing with warm, inviting aromas!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric powder
1 (14-ounce) can coconut milk
1 cup diced tomatoes (canned or fresh)
Salt and pepper, to taste
Fresh cilantro, for garnish
1 lime, cut into wedges
For the Aromatic Rice:
1 ½ cups jasmine rice
2 ½ cups water or chicken broth
1 cinnamon stick
3 whole cardamom pods, lightly crushed
1 bay leaf
Pinch of salt
How I Make It
Step 1:
Start by rinsing your jasmine rice under cold water until it runs clear. In a medium pot, combine the rice, water (or broth), cinnamon stick, cardamom pods, bay leaf, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes until the rice is fluffy and fragrant. Remove the spices before serving.
Step 2:
While the rice cooks, heat the oil in a large skillet over medium heat. Toss in the chopped onion and sauté until translucent, about 4 minutes. Add the minced garlic and grated ginger, and stir for another minute until your kitchen smells amazing.
Step 3:
Sprinkle in the curry powder and turmeric powder, stirring constantly to toast the spices but be careful not to burn them—about 30 seconds will do.
Step 4:
Pour in the coconut milk and diced tomatoes. Stir everything together and bring it to a gentle simmer. Let it cook for 5–7 minutes, so the flavors meld into a creamy, dreamy sauce.
Step 5:
Now, add your shrimp to the skillet. Cook for 3–4 minutes on each side, or until they turn pink and opaque. Don’t overcook—shrimp become rubbery if you’re not careful!
Step 6:
Season with salt and pepper to taste. Remove from heat, sprinkle with chopped fresh cilantro, and serve the shrimp and curry sauce over a bed of that aromatic rice. Add lime wedges on the side for that zesty brightness.
Variations & Tips
Swap shrimp for chicken or firm tofu if you’re looking for a vegetarian option.
Add a diced jalapeño with the onions for a little heat kick.
Use light coconut milk for a lighter version, but full-fat gives you THAT creamy texture.
Toast your rice with a little butter before adding water for extra nuttiness.
If you don’t have cardamom or cinnamon, a pinch of ground cumin makes a nice substitute.
For added veggies, toss in spinach or bell peppers with the coconut milk.
How I Like to Serve It
This recipe shines anytime you want an easy yet impressive dinner—perfect for casual weeknights or when friends drop by unexpectedly. I love pairing it with a crisp cucumber salad in summer, or warming up with naan bread to scoop up every last bit of that creamy curry on chilly evenings.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of water or coconut milk to loosen the sauce.
Closing: This Coconut Curried Shrimp with Aromatic Rice never fails to bring those cozy, vibrant flavors to life—making every meal feel like a little celebration.
