If you’re on the lookout for a vibrant, refreshing meal that’s bursting with flavor and texture, this Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe might just become your new favorite. Imagine perfectly fluffy basmati rice cooked in creamy coconut milk, paired with succulent shrimp and crisp green curry vegetables that dance on your palate. It’s an easy-to-make dish that feels special enough for a dinner party but simple enough for a weeknight dinner. Rich, aromatic, and comforting, it brings a beautiful balance of creaminess, zest, and a subtle kick from the green curry paste. You’ll love how this Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe comes together in under 40 minutes and delivers a feast for both the eyes and taste buds.
Ingredients You’ll Need
Every ingredient for this Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe plays a key role in building layers of flavor and texture. From the fragrant basmati rice to the zingy lime juice, these simple essentials combine to make an unforgettable dish.
- 1 & 1/2 cups basmati rice: The fragrant rice is light and fluffy, perfect for soaking up the creamy coconut flavors.
- 1 to 1 & 1/2 tablespoons green curry paste: Adds that distinctive spicy and herbal kick to brighten the dish.
- 1 13.5oz can of light coconut milk: Provides the creamy base that makes the rice silky and the curry vegetables lush.
- 2 cups frozen green beans: Offers a crisp texture and fresh, earthy bite to balance the creamy elements.
- 1 & 1/2 cups frozen peas: Sweet little pops of green that make each mouthful vibrant and colorful.
- 1/2 lb frozen shrimp (peeled, deveined, tails removed): The star protein, tender and juicy, complementing the curried vegetables.
- 2 tablespoons lime juice: A zesty splash that cuts through the richness and lifts the flavors.
- Salt & pepper, to taste: Essential seasonings to bring all the ingredients together perfectly.
How to Make Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe
Step 1: Bring Coconut Milk and Water to a Boil
The secret to that rich coconut aroma is cooking the basmati rice in a mix of coconut milk and water. Begin by combining 2/3 cup of the light coconut milk with 2 & 1/3 cups of water in a saucepan and heating it until boiling. When bubbles form, salt the mixture with 1 & 1/2 teaspoons of salt. This flavorful liquid will give the rice a subtle creaminess that sets the stage for the whole dish.
Step 2: Simmer the Rice
Next, stir in the basmati rice gently, lower the heat to a simmer, and cover the saucepan. Let the rice absorb that fragrant liquid slowly. The key here is patience: don’t lift the lid too often. After about 15 minutes, most of the liquid should be absorbed, leaving you with perfectly fluffy, coconut-infused rice ready to serve.
Step 3: Prepare the Green Curry Vegetables
While the rice is working its magic, heat the remaining coconut milk in a skillet over medium heat. Since this dish shines with the green curry flavor, whisk in your green curry paste at this point to infuse the coconut milk with its spicy, earthy aromas. This mix will become the heart of the vegetable medley.
Step 4: Cook the Green Beans and Peas
To the scented coconut-curry sauce, add your frozen green beans and peas. Cook these vibrant veggies for 2 to 3 minutes just until heated through but still crisp and fresh. This keeps the textures lively and gives that wonderful freshness against the creamy base.
Step 5: Add the Shrimp and Finish Cooking
Now it’s time for the shrimp to take center stage. Stir them into the curry vegetable mixture and cook for an additional 3 to 4 minutes until they turn pink and are cooked through. Then, pour in the lime juice and season with salt and pepper to taste. Let it cook for one more minute to marry all the flavors beautifully before serving.
Step 6: Serve Over Coconut Rice
Finally, plate the fluffy coconut basmati rice, and generously ladle the green curry shrimp and vegetable mix over the top. This mouthwatering Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe is now ready to delight your senses.
How to Serve Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe
Garnishes
Adding garnishes can elevate this dish from simply delicious to truly show-stopping. Fresh cilantro leaves add a burst of herbal brightness, while toasted coconut flakes bring an extra layer of texture and nuttiness. Slices of fresh red chili or a sprinkle of crushed peanuts can add a wonderful touch of heat and crunch, balancing the creamy curry beautifully.
Side Dishes
This Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe is hearty enough on its own, but if you want to round out the meal, consider serving it alongside a fresh cucumber salad or crisp Asian slaw. A light mango chutney or a side of warm naan bread can provide perfect contrasts that enhance the overall experience.
Creative Ways to Present
Serving this dish in mini coconut shells or colorful bowls can turn any meal into a festive occasion. Layer the rice and shrimp curry in individual glass jars for a casual party presentation, or arrange the shrimp and vegetables atop a bed of rice in a bamboo steamer basket for an elegant, Asian-inspired touch. The key is to have fun and let the vibrant colors and textures shine.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe store very well. Transfer to an airtight container and refrigerate for up to 3 days. The flavors deepen after resting, making it even tastier the next day.
Freezing
Freezing is possible but with a small caveat: shrimp can sometimes become rubbery after freezing and reheating. However, if you want to freeze, pack the rice and curry separately in freezer-safe containers. This keeps textures better and lets you reheat only what you need. Use within 1 month for optimal taste.
Reheating
For reheating, gently warm the curry mixture on low heat, adding a splash of water or coconut milk if it seems dry. Microwave the rice covered to retain moisture, fluff it before serving. Avoid overheating the shrimp to keep it tender.
FAQs
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp will work wonderfully and might even add a bit more sweetness. Just be mindful of cooking times since fresh shrimp can cook faster than frozen.
Is it possible to make this recipe vegan?
Yes! Simply omit the shrimp and add tofu or chickpeas for protein. The green curry vegetables and coconut basmati rice will still shine with their rich, aromatic flavors.
Can I substitute brown rice for basmati rice?
You can, but keep in mind brown rice takes longer to cook and has a different texture and flavor. Adjust cooking times and liquid ratios accordingly if you decide to swap.
How spicy is this Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe?
The spice level largely depends on the green curry paste you use. You can adjust the amount to suit your heat preference, starting with less and adding more as you go.
Can I prepare parts of this recipe ahead of time?
Yes! You can cook the coconut basmati rice ahead and refrigerate it. The shrimp and green curry vegetables are best made fresh but can be quickly reheated if necessary.
Final Thoughts
Making this Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe is like inviting a little tropical sunshine into your kitchen. It’s a vibrant, comforting, and exciting meal that’s as straightforward to prepare as it is to enjoy. Whether you’re treating yourself after a long day or feeding friends and family, this dish delivers warm, aromatic flavors and a touch of elegance with minimal fuss. I genuinely hope you give it a try and let it become a shining star in your recipe collection!
Print
Coconut Basmati Rice & Shrimp with Green Curry Vegetables Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A flavorful and creamy Coconut Basmati Rice paired with spicy green curry shrimp and vibrant green beans and peas. This easy one-pan dish blends fragrant basmati rice cooked in coconut milk with a zesty curried shrimp topping, perfect for a quick and satisfying meal.
Ingredients
Rice
- 1 1/2 cups basmati rice
- 2/3 cup light coconut milk
- 2 1/3 cups water
- 1 1/2 tsp salt
Curry Shrimp and Vegetables
- 1 to 1 1/2 Tbsp green curry paste
- remaining coconut milk from 13.5oz can (approx. 2/3 cup)
- 2 cups frozen green beans
- 1 1/2 cups frozen peas
- 1/2 lb frozen shrimp, peeled, deveined, tails removed
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Prepare the Rice: In a saucepan, combine 2/3 cup of coconut milk with 2 1/3 cups of water and bring to a boil. Once boiling, add 1 1/2 tsp of salt.
- Add Rice and Simmer: Stir in the basmati rice, reduce heat to low to maintain a simmer, cover, and cook until most of the liquid is absorbed, about 15 minutes.
- Heat Curry Sauce: While the rice cooks, warm the remaining coconut milk in a skillet over medium heat and whisk in the green curry paste until well combined.
- Cook Vegetables: Add frozen green beans and peas to the skillet and cook for 2-3 minutes until heated through.
- Add Shrimp: Stir in the shrimp and cook for 3-4 minutes until shrimp turns opaque and is cooked through.
- Finish and Season: Add lime juice, season with salt and pepper, and cook for an additional minute to meld flavors. Serve the shrimp and vegetable curry mixture over the cooked coconut basmati rice.
Notes
- Use thawed shrimp for quicker cooking if preferred.
- Adjust green curry paste amount based on desired spice level.
- Rinse basmati rice before cooking to remove excess starch.
- For extra flavor, garnish with fresh cilantro or sliced green onions.
- Frozen vegetables can be substituted with fresh if available.
