Best 6 Tropical Red Curry Shrimp With Coconut Rice Recipes

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Dive into a tantalizing culinary journey as we explore the vibrant flavors of tropical red curry shrimp with coconut rice. This delectable dish is a harmonious blend of sweet, savory, and aromatic components, offering a symphony of tastes that will leave your palate dancing with delight. The succulent shrimp, cooked to perfection in a rich and creamy coconut sauce infused with aromatic red curry paste, takes center stage. Accompanied by fluffy and fragrant coconut rice, this dish transports you to a tropical paradise with every bite. Let us embark on a culinary adventure as we uncover the secrets of creating this mouthwatering masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

THAI RED CURRY SHRIMP WITH COCONUT RICE (HOW TO FREEZE RICE)



Thai Red Curry Shrimp with Coconut Rice (How to Freeze Rice) image

Thai Red Curry Shrimp: a dish that appears far too simple to have the complex and comforting flavour that it delivers. Coconut milk and red curry paste simmer with onions, peas and shrimp and are ladled over fragrant coconut rice. A simple scattering of chopped fresh cilantro and basil over the top of the dish seems insignificant until you taste it. The fresh herbs, sweet shrimp, and umami laden curry coconut sauce with vegetables all come together in a symphony of flavour. Instructions on how to freeze extra rice for future meals are included in the recipe.

Provided by Rebecca Lindamood

Number Of Ingredients 15

5 cups Texmati Light Brown Rice
3 cans full-fat Coconut Milk
additional water
1 1/2 teaspoons salt
1 teaspoon coconut oil or vegetable oil
1 medium cooking onion
1 can full-fat coconut milk (13-14 ounces)
1 tablespoon Red Curry Paste
1 tablespoon fish sauce
1 tablespoon raw sugar or light brown sugar
1 cup frozen peas
1/2 cup water
1 pound raw (shelled, cleaned shrimp)
Chopped fresh basil and cilantro for garnish
Optional: 1 teaspoon lemongrass paste (available in the produce section at grocery stores.)

Steps:

  • Add all of the ingredients to the bowl of a rice cooker, select regular rice cycle (no need to cook on the brown rice cycle) and begin the cycle. When finished, fluff with a fork and serve.
  • (If you do not have a rice cooker, combine all ingredients in a stockpot. Bring to a boil, stirring once, then cover with a tight fitting lid or foil. Reduce heat and simmer for 20 minutes. Remove the pan from the heat and let stand, undisturbed, for 5-10 minutes. Fluff with a fork before serving.
  • Line a sheet pan with parchment paper or rinse the pan with water and shake off excess. This will keep the rice from sticking. Spread the rice out on the pan and let stand until it is no longer steaming hot. Rinse a measuring cup with water and shake out the excess. Measure meal-sized portions into re-sealable zipper top bags. Use your hands to gently flatten the rice and distribute it evenly in the bag. Seal the bags, label and store in the freezer for up to 6 months.
  • Transfer the frozen rice to a microwave safe container and microwave on high in 1 minute bursts, until the rice is hot all the way through. Fluff with a fork before serving.
  • Heat the coconut oil over medium high heat in a large saucepan. Add the onions to the pan and saute, stirring or tossing occasionally, until the onions have a touch of brown to them.
  • Add the coconut milk and red curry paste to the pan and bring to a boil, whisking to combine the red curry paste into the coconut milk. Lower the heat and let it simmer gently for 5 minutes.
  • Add the fish sauce, sugar and water and return it to a boil. Again, lower the heat and let it simmer for 8 minutes. Add the optional lemongrass paste (if using) and whisk it in carefully.
  • Add the frozen peas and cook until the peas are hot all the way through, about 2 minutes. Bring the liquid back to a gentle simmer and add the cleaned, shelled shrimp. Cook just until the shrimp are curled and pink. This should take between 3 to 5 minutes.
  • Scoop a serving of coconut rice into each bowl and spoon the shrimp with the sauce and vegetables over the rice. Scatter some chopped cilantro and basil over the top and serve immediately.

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE



Tropical Red Curry Shrimp With Coconut Rice image

I was inspired to create this dish after dining Placencia, Belize at the Maya Beach Hotel (mayabeachhotel.com). This is my attempt to recreate their Sassy Shrimp Pot. Nothing beats dining there in person, but I'm happy with my attempt to copy them. The tart, sweet, salty and spicy collide in this tropical inspired shrimp dish. It's a little fusion of Caribbean and Southeast Asian. My measurements are approximate, and please adjust to your liking.

Provided by BajaVilla.com

Categories     Mango

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

20 tiger shrimp
7 ounces coconut milk
1 large mango, cubed
2 cups pineapple, cubed
4 small plantains, cubed
2 tablespoons macadamia nut oil
14 ounces coconut milk
1 teaspoon fish sauce
1 tablespoon red curry paste (or to taste)
1 cup fresh cilantro
1 cup white rice
1/2 cup water
7 ounces coconut milk

Steps:

  • shell the prawns and marinate in the fridge with coconut milk.
  • Prepare rice just like you usually do, but substitute half the water with coconut milk.
  • Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
  • Add washed cilantro, stems and all into the sauce for flavor.
  • remove cilantro before serving.
  • Slice all the fruit into bit sized pieces.
  • Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
  • Let oil get smoking hot.
  • Add fruit and swirl it around occasionally to prevent from sticking.
  • Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
  • Push fruit to the edge of the saute pan.
  • Add shrimp and marinade in the center.
  • Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
  • Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
  • Cook to desired doneness.
  • Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
  • Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.

RED COCONUT CURRY WITH SHRIMP



Red Coconut Curry with Shrimp image

Easy to make red coconut curry. Serve with jasmine rice or basmati rice.

Provided by Lt470

Categories     Main Dish Recipes     Curries     Coconut

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, cut into thin strips
½ medium jalapeno pepper, minced
1 (14 ounce) can unsweetened coconut milk
3 tablespoons red curry paste
2 tablespoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped Thai basil
1 medium lime, cut into wedges

Steps:

  • Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
  • Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
  • Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
  • Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g

THAI-INSPIRED RED CURRY SHRIMP



Thai-Inspired Red Curry Shrimp image

Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!

Provided by babyluv26

Categories     Main Dish Recipes     Curries     Seafood

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger root
1 medium onion, thinly sliced
2 large carrots, cut into 1/4-inch rounds
1 medium red bell pepper, diced
1 (15 ounce) can unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon Thai red curry paste, or more to taste
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
  • Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g

COCONUT SHRIMP WITH RED CURRY SAUCE



Coconut Shrimp With Red Curry Sauce image

This recipe created by Tyler Florence is one that I will be making soon! I saw it made on tv last night for a couple's wedding, and the shrimp looked incredible! Everybody at the wedding raved about them, so I am posting it to share with you all.

Provided by FoodieFanatic

Categories     Coconut

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

peanut oil or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
kosher salt
fresh ground black pepper
2 cups flaked coconut
1 1/2 lbs large shrimp, peeled with tails on
red curry paste, recipe below
1 green onion, white and green part, chopped
fresh mint leaves, hand-torn
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juice of

Steps:

  • Shrimp:.
  • Heat 3" of oil in a large deep skillet or heavy pot to 325°F.
  • In a small bowl, mix the cornstarch, egg whites, salt and pepper until foamy. Spread the coconut out in a pie dish.
  • Dredge the shrimp with the cornstarch/egg white mixture; shake off any excess.
  • Press the shrimp into the coconut flakes, then turn shrimp over and press into coconut again to coat both sides.
  • Deep-fry the shrimp in batches until the coconut is golden brown, about 2-3 minutes.
  • Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
  • Arrange the shrimp on a platter, serve immediately with Red Curry Sauce, and garnish with green onion and mint.
  • Red Curry Sauce:.
  • Place a small pot over medium heat and coat with the oil.
  • Stir the red curry paste into the pan, and fry until aromatic.
  • Slowly pour in the coconut milk, and continue to stir to incorporate.
  • Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5-10 minutes to thicken.
  • Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
  • Makes 1 cup.

Nutrition Facts : Calories 533.6, Fat 32.5, SaturatedFat 23, Cholesterol 214.9, Sodium 1136.3, Carbohydrate 33.9, Fiber 4.4, Sugar 16.1, Protein 28.5

RED CURRY SHRIMP



Red Curry Shrimp image

Categories     Low Carb     Quick & Easy     Coconut     Shrimp     Curry     Cilantro     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon red curry paste
1 13.5-ounce can unsweetened coconut milk
1 8-ounce bottle clam juice
1 1/4 pounds uncooked large shrimp, peeled, deveined
1/3 cup chopped fresh cilantro
1 lime, cut into 8 wedges

Steps:

  • Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve.

Tips:

  • To save time, use pre-cut shrimp and frozen or canned coconut milk.
  • If you don't have red curry paste, you can make your own using a food processor or blender.
  • Adjust the amount of curry paste to your desired spice level.
  • For a creamier sauce, add more coconut milk.
  • Serve with jasmine rice, basmati rice, or quinoa.
  • Garnish with fresh cilantro, lime wedges, and chopped peanuts.

Conclusion:

This tropical red curry shrimp with coconut rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp is cooked in a flavorful red curry sauce made with coconut milk, ginger, garlic, and lemongrass. The coconut rice is cooked in coconut milk and jasmine rice, giving it a rich and creamy flavor. This dish is sure to please everyone at the table.

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