This Coconut Curry Shrimp with Mango Jasmine Rice is a vibrant, aromatic, and comforting dish that brings together the sweetness of ripe mango, the creaminess of coconut milk, and the gentle heat of curry. Juicy shrimp simmered in a silky coconut sauce paired with fragrant jasmine rice makes this meal feel both tropical and indulgent. It’s quick enough for weeknights yet impressive enough for guests—an irresistible combination of color, aroma, and flavor.
Ingredients
For the Coconut Curry Shrimp
1 lb (450 g) large shrimp, peeled and deveined
1 tablespoon coconut oil or vegetable oil
1 small onion, finely diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste (or adjust to taste)
1 can (13.5 oz / 400 ml) coconut milk
1 tablespoon fish sauce (optional but recommended)
1 teaspoon brown sugar
1 teaspoon turmeric (optional, for color)
Juice of 1/2 lime
Salt and black pepper to taste
Fresh cilantro for garnish
For the Mango Jasmine Rice
1 cup jasmine rice
1 1/2 cups water (or according to package instructions)
1 ripe mango, diced
Pinch of salt
Optional: 1 tablespoon butter or coconut oil
For Serving
Lime wedges
Extra cilantro
Red chili slices for heat
Instructions
