My husband insists he doesn’t like curry. He says it gives him heartburn — or at least it makes him belchy — which remains a mystery to me since he rarely seems deterred by foods that cause similar effects. Still, it’s a source of gentle disagreement in our kitchen. I adore curry. He favors overcooked angel hair pasta drenched in meat sauce. I call it sloppy-joe pasta; he calls it comfort. We both get to keep our preferences, and somehow it works.
Despite his protestations, he tolerates curry on occasion — or perhaps he’s just picky about the type. Over the years I’ve added several curry-forward dishes to our rotation, from slow-cooker chicken tikka masala to grilled tandoori-style chicken. What I’ve learned is that balance matters: too much curry can feel muddy and heavy, while the right blend of aromatics creates something complex and inviting.
The one curry my husband always enjoys is Thai red curry. Red curry paste combines lemongrass, garlic, galangal (Thai ginger) and red chiles, producing a bright, fragrant base that rarely overwhelms. When RiceSelect sent a jar of their Texmati Light Brown Rice, I immediately planned a red curry topping: shrimp in a coconut red curry sauce served over fragrant coconut rice.
What I like about Texmati Light Brown Rice is that it cooks almost like white rice but retains much of brown rice’s nutrition — a helpful compromise for busy families.
To make the meal feel celebratory, we leaned into Thai traditions: sharing the meal with family and friends (in Thailand it’s considered unlucky to eat alone) and even wearing red, the color associated with Sunday. We set the table with bamboo mats on red place settings, and the kids loved the small cultural touches.
The dish itself is deceptively simple. Coconut milk and red curry paste simmer with sautéed onions, then are enriched with fish sauce and a touch of sugar. Frozen peas add a pop of color and sweetness, and tender shrimp finish the sauce just until pink and curled. The curry is ladled over coconut rice and finished with chopped fresh cilantro and basil. That final herb garnish is subtle but transformative: the fresh aromatics lift the richness of the coconut curry, bringing together salty, sour, sweet and bitter notes that define Thai flavor.
Because the curry cooks quickly, I recommend making extra coconut rice and freezing the remainder. Coconut rice freezes and reheats beautifully, making it perfect for quick weeknight meals or last-minute cravings. The recipe below includes simple instructions for preparing, freezing and reheating rice so you can get ahead without extra fuss.
Coconut rice pairs well with many dishes beyond this curry: stir-fries, sweet-and-sour meatballs, fried rice, or any saucy main that benefits from a slightly sweet, fragrant base. If you freeze rice in flat portions, you can break it up straight into a hot pan for quick fried rice or reheat it in the microwave in minutes.
This Thai Red Curry Shrimp with Coconut Rice is fast, exotic-tasting, and satisfying — a weekday-friendly way to enjoy bold flavors without hours in the kitchen. Try it one evening and you may find it beats mushy angel hair with sloppy-joe sauce. Did I just win the last word? Maybe. But the important part is the meal.
Thai Red Curry Shrimp with Coconut Rice (How to Freeze Rice)
Rebecca Lindamood
Pin Recipe
Ingredients
For the Coconut Rice:
- 5 cups Texmati Light Brown Rice
- 3 cans full-fat coconut milk
- additional water (to manufacturer’s rice directions)
- 1 1/2 teaspoons salt
For the Thai Red Curry Shrimp:
- 1 teaspoon coconut oil or vegetable oil
- 1 medium cooking onion, sliced
- 1 can full-fat coconut milk 13–14 ounces
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon raw sugar or light brown sugar
- 1 cup frozen peas
- 1/2 cup water
- 1 pound raw shrimp, shelled and cleaned
- chopped fresh basil and cilantro for garnish
- Optional: 1 teaspoon lemongrass paste (available in produce or Asian foods section)
Instructions
To Make Coconut Rice:
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Combine the rice, coconut milk, additional water as needed, and salt in a rice cooker and start the regular rice cycle. When finished, fluff with a fork and serve.
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If you don’t have a rice cooker, put the ingredients in a stockpot, bring to a boil while stirring, then cover tightly and reduce heat to a simmer for 20 minutes. Remove from heat and let stand, covered, for 5–10 minutes before fluffing.
To Freeze Extra Coconut Rice:
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Line a sheet pan with parchment or rinse and shake off excess water so rice won’t stick. Spread rice on the pan and let cool until no longer steaming. Rinse a measuring cup and shake out excess water, then scoop meal-sized portions into resealable freezer bags. Flatten the rice in the bag so it freezes in an even layer, seal, label, and store up to 6 months.
To Reheat Rice:
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Place frozen rice in a microwave-safe container and heat on high in 1-minute bursts until hot throughout. Fluff with a fork before serving.
To Make the Thai Red Curry Shrimp:
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Heat the oil over medium-high in a large saucepan. Add the sliced onions and sauté until they show a touch of brown.
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Add the coconut milk and red curry paste, whisking to combine. Bring to a boil, then reduce heat and simmer gently for 5 minutes.
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Stir in the fish sauce, sugar and water, bring back to a boil, then simmer for about 8 minutes. If using lemongrass paste, whisk it in now.
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Add the frozen peas and cook until heated through, about 2 minutes. Return the liquid to a gentle simmer and add the cleaned shrimp. Cook until the shrimp are pink and curled, about 3–5 minutes.
To Serve:
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Scoop coconut rice into bowls and spoon shrimp and sauce over the top. Scatter chopped cilantro and basil and serve immediately.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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This post is brought to you by Rice Select. All opinions are mine.