Thai Coconut Red Curry White Shrimp with Rice

A creamy, spicy Thai-style coconut red curry with white shrimp and tender zucchini, served over rice for meal-prep that reheats beautifully.

Thai Coconut Red Curry White Shrimp with Rice
Prep time
10 min
Cook time
18 min
Yield
1 servings

Ingredients

  • 6 g Brown Sugar
  • 8 g Canola Oil
  • 80 g Carrot
  • 160 g Coconut Milk
  • 8 g Fish Sauce
  • 8 g Garlic
  • 6 g Ginger
  • 12 g Lime juice
  • 22 g Red Curry Paste
  • 180 g Rice
  • 170 g White Shrimp
  • 160 g Zucchini

Instructions

  1. Pat shrimp dry. Mince garlic and ginger. Slice zucchini into half-moons and thinly slice carrot.
  2. Heat canola oil in a skillet over medium heat. Cook garlic and ginger 30 seconds until fragrant.
  3. Add red curry paste and stir 45–60 seconds to toast and release aroma.
  4. Add carrot and zucchini; cook 3–4 minutes, stirring, until slightly softened.
  5. Pour in coconut milk and simmer 4–5 minutes until the sauce thickens slightly.
  6. Stir in fish sauce and brown sugar, then add shrimp and cook 2–3 minutes until just opaque.
  7. Turn off heat and stir in lime juice to brighten the curry.
  8. Meal prep: add cooked rice to a container and ladle curry shrimp and vegetables over top. Cool, seal, and refrigerate.