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Dinner recipe · from the recipe book

Thai-Style Coconut Shrimp and Vegetable Curry

Sweet, juicy shrimp and crisp-tender broccoli, bell pepper and snow peas simmer in a creamy, gingery coconut sauce brightened with lime and basil, served over fluffy jasmine-style rice.

Thai-Style Coconut Shrimp and Vegetable Curry

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater
  • 1 lb500 gShrimp
  • 1 tbsp15 gCanola oil
  • 1 medium110 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • ½ cup120 gLow-sodium chicken broth
  • 2 tsp12 gFish sauce
  • 1¾ tsp packed8 gBrown sugar
  • 2¼ cups florets200 gBroccolicut into small florets
  • 1 cup chopped150 gRed bell peppercut into strips
  • 1⅔ cups100 gSnow peastrimmed
  • 2 tbsp30 gLime juice
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Prepare all the vegetables, garlic and ginger first so they are ready once the pan is hot.
  2. Put the rice and water in a saucepan, bring to a boil, cover and simmer on low for 15 minutes; rest off the heat, covered, for 5 minutes while you make the curry.
  3. Pat the shrimp dry and set aside in the fridge.
  4. Heat the canola oil in a large, deep skillet over medium heat. Add the onion and cook 4 minutes until soft.
  5. Add the garlic, ginger, curry powder and turmeric and stir 1 minute until fragrant.
  6. Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring to a gentle simmer.
  7. Add the broccoli and bell pepper and simmer 4 minutes.
  8. Add the shrimp and snow peas and simmer 3 to 4 minutes, stirring, until the shrimp are pink and opaque, 145°F (63°C).
  9. Take the skillet off the heat and stir in the lime juice. Fluff the rice, spoon the curry over it and scatter the basil on top.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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