This flavorful curry comes together in one skillet, making it a quick, easy dinner that’s delicious served over rice. The dish features juicy shrimp that simmers until just tender and a rich, lightly spiced sauce built from coconut milk, tomatoes and red curry sauce.
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 (1-inch) piece fresh ginger, peeled and minced
- 6 Tbsp. Taste of Inspirations® Thai-Inspired Red Curry Sauce
- 1 (14.5 - oz.) can diced tomatoes
- 1 (13.5 - oz.) can unsweetened coconut milk
- 1 (16 - oz.) pkg. frozen raw large shrimp, thawed and tails removed
- 2 (8.8 - oz.) pkgs. 90 second microwave jasmine rice
- ¼ cup chopped cilantro, plus more to garnish
- 1 lime
Steps
- Heat oil in a deep-sided 12-inch skillet over medium. Add onion and peppers and season with salt and pepper. Cook, stirring occasionally, until softened, 8–10 minutes. Add garlic and ginger and cook 30 seconds.
- Stir curry sauce into skillet and cook, stirring constantly, until fragrant, 1 minute. Season with salt and pepper. Add diced tomatoes and coconut milk. Stir to combine and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, 12–15 minutes.
- Add shrimp to skillet and gently simmer until just cooked through, 4–5 minutes. Meanwhile, heat rice according to package directions. Remove skillet from heat and stir in cilantro.
- Divide rice among bowls and spoon curry over top. Cut lime into wedges for squeezing over curry. Garnish with more cilantro.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- shrimp recipes
- easy weeknight dinners
- curry recipes
- Fresh Magazine September 2026