Protein Atlas
Thai Coconut Shrimp Curry with Jasmine Rice high-protein recipe

Meals · High Protein

Thai Coconut Shrimp Curry with Jasmine Rice

This flavorful Thai Coconut Shrimp Curry delivers approximately 36 grams of protein and 500 calories per serving. Succulent shrimp are simmered in a rich coconut milk curry with aromatic red curry paste and served over fluffy jasmine rice.

Serves 2 bowls
30g protein 623 cal
Prep Time 15 min
Cook Time 20 min
Total Time 35 min

Nutrition per serving

Protein
30 g
Calories
623

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 8 oz large shrimp, peeled and deveined
  • 1 cup uncooked jasmine rice
  • 1 can full-fat coconut milk — 13.5 oz
  • 3 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 red bell pepper — thinly sliced
  • 1/2 yellow onion — thinly sliced
  • 2 cloves garlic — minced
  • 1 tbsp fresh ginger — grated
  • 1 tbsp neutral oil — e.g., canola, vegetable
  • 1/4 cup fresh cilantro — chopped, for garnish

Steps

  1. Cook the jasmine rice: Combine 1 cup uncooked jasmine rice with 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
  2. While the rice cooks, heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened.
  3. Add the minced garlic and grated ginger to the skillet and cook for 1 minute more, stirring, until fragrant.
  4. Stir in the 3 tablespoons red curry paste and cook for 1-2 minutes, stirring constantly, to toast the paste and release its aromas.
  5. Pour in the 13.5 oz can full-fat coconut milk, 1 tablespoon fish sauce, and 1 teaspoon brown sugar. Bring the mixture to a gentle simmer, stirring to combine.
  6. Add the 8 oz peeled and deveined shrimp to the simmering curry. Cook for 3-5 minutes, or until the shrimp are pink and opaque, stirring occasionally. Be careful not to overcook the shrimp.
  7. Remove the skillet from the heat and stir in the 1 tablespoon fresh lime juice.
  8. Divide the cooked jasmine rice between two bowls. Ladle the Thai Coconut Shrimp Curry over the rice. Garnish with 1/4 cup fresh chopped cilantro before serving.

Why This Works

This curry delivers 36g protein per serving from shrimp—one of the leanest protein sources at 24g per 100g with virtually no fat. Toasting the curry paste in oil before adding coconut milk blooms the aromatics (galangal, lemongrass, chilies) and deepens the flavor significantly. The full-fat coconut milk provides the rich, silky texture that defines Thai curry.

The Thai Curry Method

Traditional Thai technique calls for 'cracking' the coconut milk—cooking it until the oil separates—before adding curry paste. Our simplified method toasts the paste first, then adds coconut milk. Either way, the key is cooking the paste until fragrant (1-2 minutes) to release the volatile oils in lemongrass and galangal. Fish sauce adds umami; lime juice at the end brightens everything.

Make It Your Own

Add snap peas, bamboo shoots, or Thai basil. Swap red curry paste for green (slightly hotter) or yellow (milder, more turmeric). For more protein, use 12oz shrimp or add firm tofu. Adjust heat with more curry paste or a pinch of cayenne.

Serving Suggestion

For an extra layer of flavor, garnish your bowls with fresh Thai basil leaves or a wedge of lime for a bright finish. A sprinkle of chopped peanuts can add a pleasant crunch.