Curry Shrimp Dinner Recipe

Rinse rice under cold water until water runs clear to remove excess starch (about 1–2 minutes). Drain well.

Cook rice

In a medium saucepan, combine rinsed rice, water, salt, and butter or oil. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork just before serving.

Pat shrimp dry with paper towels. In a bowl, season shrimp with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp turmeric; toss to coat and set aside.

Warm a large skillet or sauté pan over medium-high heat. Add 1 tablespoon oil. When shimmering, add shrimp in a single layer and sear 1 minute per side until just pink and opaque (they will finish cooking in the sauce). Transfer shrimp to a plate and set aside.

Reduce heat to medium and add remaining 1 tablespoon oil to the pan. Add chopped onion and sauté 4–5 minutes until softened and beginning to brown. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Stir in 2 tablespoons curry powder and 1 teaspoon brown sugar (and 1 tsp red chili flakes if using). Cook the spices with the aromatics 30–45 seconds to bloom their flavor, stirring constantly to avoid burning.

Pour in 1 cup tomato puree and 1 cup broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook 3–4 minutes to slightly reduce and concentrate the tomato.

Stir in the 14 oz can of coconut milk and bring the sauce to a low simmer. Reduce heat to medium-low and simmer 5–7 minutes until the sauce slightly thickens. Taste and adjust seasoning with additional salt or a pinch more sugar if needed.

Return seared shrimp to the skillet and stir to coat in the sauce. Simmer 2–3 minutes more until shrimp are fully cooked and heated through (internal temperature ~120–130°F for shrimp). Do not overcook.

Turn off heat. Stir in 1 tablespoon lime juice and 3/4 cup chopped cilantro. Taste and adjust acidity or salt. If sauce is too thin, simmer 1–2 more minutes; if too thick, add up to 2 tablespoons water or broth.

Finish and serve

Spoon rice into bowls or onto plates. Ladle curry shrimp and sauce over the rice. Garnish with lime wedges, extra cilantro, and sliced green onions. Serve immediately.

Prepare lime wedges, chop extra cilantro, and slice green onions. Scatter over plated curry just before serving to add brightness and freshness.