Thai Curry Shrimp with Lime Leaf Rice

This Thai Curry Shrimp with Makrut Lime Leaf Rice and vegetable dish is a tummy-warming, incredibly flavorful dish that's great any time of year.

  • Author: David (Doggy Daddy)
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 2 plates 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: Thai




  • 1.5 tbsp. green curry paste
  • 2 tbsp. curry powder
  • 3 dried makrut lime leaves
  • 2.5 tbsp. shallot, finely chopped
  • 2. tbsp. ginger, finely chopped
  • 1 tbsp. garlic, smashed into paste
  • 1/2 inch serrano pepper, sliced (or more if you like heat)
  • 1/2 stick lemongrass, lightly smashed
  • 1/2 lime, juice and zest
  • 1 can coconut milk
  • 2 cups chicken stock


  • 1 cup basmati
  • 1.5 cups water
  • 3 dried makrut lime leaves


  • 1.5 cups red bell pepper, sliced
  • 1.5 cups shiitake mushrooms, roughly chopped
  • 1.5 cups snow peas, de-stringed


  • 1/2 pound shrimp, peeled and deveined


  • Palm-full Thai or Italian basil leaves (or cilantro) (or both!)
  • 2 inches spring onion, sliced



  1. Heat 2 tbsp. of grapeseed oil in a deep skillet or dutch oven on medium heat.
  2. Add all "sauce" ingredients from above except milk, stock, and curry, and cook until fragrant and shallot is softened, about 6 minutes.
  3. Add curry powder and cook, stirring (you may need to add a bit more oil if it's too dry), about 3 minutes.
  4. Add coconut milk and stock and simmer for at least 30 minutes.


  1. Bring rice, water, and makrut lime leaves to a boil.
  2. Cover, turn to low heat, and steam for 15 minutes.
  3. Set aside for 10 minutes (don't take the lid off)

Veggies and Shrimp

  1. After the curry has simmered, add the shiitake mushrooms and red peppers. Cook for 5 minutes.
  2. Add the shrimp and when they're almost no longer translucent, add the peas.
  3. Cook for a few minutes until the peas are bright green.


  1. Place rice (molded or not) on a plate or into a bowl.
  2. Spoon some vegetables around the rice.
  3. Add shrimp around the rice.
  4. Spoon curry sauce around the plate.
  5. Place basil leaves around the shrimp.
  6. Sprinkle some spring onion on top.


If you're not a fan of anise, use Italian instead of Thai basil.

Keywords: thai curry shrimp, makrut lime leaf rice