Red Curry Shrimp with Coconut Rice and Cucumber Relish

Spicy, creamy, fresh, and satisfying — this Red Curry Shrimp with Coconut Rice and Cucumber Relish hits all the right notes. Juicy shrimp are coated in a fragrant red curry sauce, nestled over tender coconut-infused rice, and balanced perfectly with a zesty, crisp cucumber relish. It’s a restaurant-quality meal made simple at home, perfect for a weeknight dinner or a flavorful weekend indulgence.

Why You’ll Love This Recipe

Packed with Flavor: A harmonious blend of spice, sweetness, and freshness.
Simple Yet Elegant: Ready in about 30 minutes, but fancy enough to serve guests.
Nutritious & Satisfying: Protein-rich shrimp and fiber-packed veggies with balanced carbs.
Customizable Heat: Adjust the curry paste to your spice preference.

Ingredients

For the Shrimp and Curry Sauce:

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp olive oil or coconut oil
• 2–3 tbsp red curry paste (adjust to taste)
• 1/2 cup light coconut milk
• 1 tbsp fish sauce or low-sodium soy sauce
• 1 tsp honey or sugar substitute
• Juice of 1 lime
• Fresh basil or cilantro, for garnish

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup water
• 1 cup light coconut milk
• Pinch of salt

For the Cucumber Relish:

• 1 cup cucumber, finely diced
• 1/4 cup red onion, minced
• 1 tbsp rice vinegar
• 1 tsp sugar or sugar substitute
• Pinch of salt
• Optional: chopped mint or cilantro for added freshness

Instructions

Make the Coconut Rice:

1. In a medium saucepan, combine rice, water, coconut milk, and salt.
2. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed.
3. Fluff with a fork and set aside.

Prepare the Cucumber Relish:

1. In a small bowl, mix cucumber, red onion, vinegar, sugar, and salt.
2. Let sit while you prepare the shrimp — the longer it rests, the better the flavor.

Cook the Red Curry Shrimp:

1. Heat oil in a large skillet over medium heat.
2. Add red curry paste and sauté for 1–2 minutes until fragrant.
3. Stir in coconut milk, fish sauce, and honey. Simmer for 2–3 minutes.
4. Add shrimp and cook until pink and cooked through (about 4–5 minutes).
5. Finish with a squeeze of lime juice and stir in chopped herbs.

Nutritional Information

Calories: 320 | Protein: 28g | Carbs: 28g | Fat: 12g | Fiber: 2g

Tips for Success

Choose the Right Shrimp: Use medium or large shrimp for best texture.
Don’t Overcook the Shrimp: They cook quickly—just a few minutes until opaque.
Make It Vegan: Swap shrimp for tofu or chickpeas and use soy sauce instead of fish sauce.
Spice It Up or Down: Use more or less curry paste based on your heat tolerance.

Why This Recipe Works

This dish delivers big flavor with relatively minimal effort. The creamy richness of the coconut curry balances perfectly with the bright, crunchy cucumber relish. Served over aromatic coconut rice, it’s a well-rounded meal with protein, healthy fats, and fresh veggies—all in one vibrant bowl.

Red Curry Shrimp with Coconut Rice and Cucumber Relish is a delicious fusion of Thai-inspired flavors and smart cooking choices. It’s a feel-good dish that doesn’t sacrifice flavor or satisfaction. Whether you’re looking for something fresh and fast or planning a cozy dinner at home, this recipe delivers a winning combo of spice, sweetness, and texture every single time.