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Thai shrimp and coconut rice


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  • 284 ml can undiluted chicken broth
  • 1-1 1/2 tsp Thai red curry paste
  • 398 ml can coconut milk
  • 1/3 cup water
  • 1 tsp each ground coriander and salt
  • 1-2 red peppers, chopped
  • 1 onion, chopped
  • 1 1/2 cups uncooked converted rice ( must be converted rice )
  • 340 g bag frozen peeled cooked shrimp
  • 1 lime



Step 1

1. Pour chicken broth into slow cooker, then whisk in curry paste until dissolved. Whisk in coconut milk, water, coriander and salt. Stir in peppers, onion & rice.

2. Cover & cook until rice is tender, 2 hrs on high or 4 hrs on low. Then place frozen shrimp in a sieve. Rinse with cold water. Stir into rice. Cover & cook until warm, about 15 minutes. Stir in juice from half a lime. Slice other half into wedges to serve with rice. Best easten same day it's made, but will keep well for a day.

May freshen up by stirring in 1/2 cup chopped fresh basil or coriander. Add strips of mango.

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