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How to Simplify Weeknight Dinner
Recipe
50 min

Red Curry Shrimp with Coconut Rice and Cucumber Relish

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Red Curry Shrimp with Coconut Rice and Cucumber Relish
Author: Jessica Rudolph

Recipe By Jessica Rudolph

Published on September 30, 2026

Using mostly pantry staples, this flavor-packed meal comes together in a flash.

Time

50 min

Yield

Serves 4

Why This Recipe Works

Sweet and creamy coconut rice provided cooling contrast to shrimp sautéed with red curry paste and a piquant cucumber relish. The relish is inspired by Victor Sodsook's recipe in True Thai (1995).

Ingredients

1½ cups jasmine rice, rinsed thoroughly
1½ cups water
1¼ cups plus 2 tablespoons canned coconut milk, divided
2 tablespoons plus 1 teaspoon sugar, divided
2¼ teaspoons table salt, divided
¼ cup distilled white vinegar
¼ teaspoon red pepper flakes
1 English cucumber, cut into ½-inch pieces
½ cup salted dry-roasted peanuts, chopped coarse
2 tablespoons chopped fresh cilantro
2 tablespoons red curry paste
1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Combine rice, water, 1 cup coconut milk, 1 tablespoon sugar, and ¾ teaspoon salt in large saucepan. Bring to boil over high heat. Reduce heat to low to maintain bare simmer. Cover and cook until liquid is absorbed, about 20 minutes. Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula.
  2. Meanwhile, whisk vinegar, pepper flakes, 1 tablespoon sugar, and 1 teaspoon salt in bowl until sugar is dissolved. Add cucumber, peanuts, and cilantro and toss to combine. Let stand until ready to serve, tossing occasionally.
  3. Cook curry paste, 1 tablespoon coconut milk, remaining 1 teaspoon sugar, and remaining ½ teaspoon salt in 12-inch nonstick skillet over medium-high heat until mixture is dry, about 3 minutes. Add shrimp and cook, stirring occasionally, until shrimp are opaque throughout, 4 to 5 minutes. Stir in remaining 5 tablespoons coconut milk. Bring to simmer, then remove from heat. Serve shrimp with coconut rice and cucumber relish.

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Red Curry Shrimp with Coconut Rice and Cucumber Relish

Recipe By Jessica Rudolph

Published on September 30, 2026

Time

50 min

Yield

Serves 4

Red Curry Shrimp with Coconut Rice and Cucumber Relish

Ingredients

1½ cups jasmine rice, rinsed thoroughly1½ cups water1¼ cups plus 2 tablespoons canned coconut milk, divided2 tablespoons plus 1 teaspoon sugar, divided2¼ teaspoons table salt, divided¼ cup distilled white vinegar¼ teaspoon red pepper flakes1 English cucumber, cut into ½-inch pieces½ cup salted dry-roasted peanuts, chopped coarse2 tablespoons chopped fresh cilantro2 tablespoons red curry paste1½ pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed

Instructions

  1. Combine rice, water, 1 cup coconut milk, 1 tablespoon sugar, and ¾ teaspoon salt in large saucepan. Bring to boil over high heat. Reduce heat to low to maintain bare simmer. Cover and cook until liquid is absorbed, about 20 minutes. Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula.
  2. Meanwhile, whisk vinegar, pepper flakes, 1 tablespoon sugar, and 1 teaspoon salt in bowl until sugar is dissolved. Add cucumber, peanuts, and cilantro and toss to combine. Let stand until ready to serve, tossing occasionally.
  3. Cook curry paste, 1 tablespoon coconut milk, remaining 1 teaspoon sugar, and remaining ½ teaspoon salt in 12-inch nonstick skillet over medium-high heat until mixture is dry, about 3 minutes. Add shrimp and cook, stirring occasionally, until shrimp are opaque throughout, 4 to 5 minutes. Stir in remaining 5 tablespoons coconut milk. Bring to simmer, then remove from heat. Serve shrimp with coconut rice and cucumber relish.
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