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Yellow Curry Shrimp with Ginger Jasmine Rice

Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Main Dish
Cuisine: Asian
Servings: 6
Author: Cynthia


  • For the Yellow Curry Shrimp
  • 1 pound of raw peeled, de-veined medium sized shrimp
  • 1 small onion chopped
  • 2 red bell peppers seeded and chopped
  • 1 12 ounce bottle of yellow curry sauce
  • For the Ginger Jasmine Rice
  • 3 cups water salted
  • cups Jasmine rice
  • ½ inch piece of ginger peeled and grated*
  • Handful of chopped cilantro


  • For the Shrimp
  • Saute the onions and bell peppers for a couple of minutes.
  • Add the shrimp and stir fry for a couple more minutes. Usually with shrimp you want them to be opaque and pink, but I knew they would finish cooking in the sauce.
  • Add the sauce, bring to a simmer and until heat until the sauce is hot and the shrimp are cooked.

  • For the Rice
  • Bring the water to a boil
  • Add the salt, rice and grated ginger.
  • Cover and reduce to very low. Cook 20 minutes or until all water is evaporated.
  • Add a handful of cilantro when it's done cooking