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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - uncooked jasmine rice
  • 2 tablespoons - vegetable oil
  • 2 cloves - garlic, minced
  • 1 pieces - ginger, 2-inches long, peeled, grated
  • 1 tablespoons - green curry paste, such as Thai Kitchen
  • 1 cans - coconut milk, 14.5 oz.
  • 1/2 cups - low-sodium chicken broth
  • 1 - large sweet potato, peeled, cut into 1-inch cubes
  • 2 cups - cauliflower florets
  • 1 - medium onion, diced
  • 3/4 pounds - raw shrimp, peeled, deveined
  • 1/4 cups - fresh basil, chopped
  • - juice of 1 lime
  • 1/2 teaspoons - salt
  • Directions:

    Bring 3 cups water to a boil in a medium saucepan. Stir in rice, reduce to a simmer and cover. Cook 20 minutes or until liquid is absorbed.
    Meanwhile, heat oil in a large, lidded skillet over medium heat. Add garlic and ginger; cook 1 minute. Add curry paste; cook 30 seconds. Whisk in coconut milk and chicken broth; bring to a boil. Mix in sweet potato and reduce heat to a simmer. Cover and cook 5 minutes. Add cauliflower and onion; cover and simmer 10 minutes or until tender. Stir in shrimp, basil, lime juice and salt; cook uncovered for 3 minutes. Serve over cooked jasmine rice.

    Brief Description

    Shrimp curry with cauliflower and sweet potatoes served over jasmine rice.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Thai

    Prep Time: 20 min
    Cook Time: 20 min


    Per serving: 352 calories, 20g fat, 111mg cholesterol, 14g sat. fat, 29g carbohydrate, 16g protein, 4g fiber, 507mg sodium


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    Posted On:

    July 17, 2013

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