Coconut Brown Rice with Curried Shrimp

Creamy Coconut Brown Rice with Curried Shrimp is an easy, gluten-free meal with a tropical flair. There is minimal hands-on cooking time thanks to the use of a rice cooker.

Course Dinner, lunch, Main Course
Cuisine Thai
Keyword Coconut Brown Rice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 -4
Author LeelaLicious


Coconut Rice:

  • 2 tablespoons butter
  • 1 small onion halved and thinly sliced
  • 2 garlic cloves minced
  • 1/2 inch piece ginger grated
  • 1 cup brown Jasmine rice
  • 1 cup coconut milk
  • 1/2 - 1 cup water
  • 1/2 teaspoon salt

Curried Shrimp:

  • 1/2 pound shrimp
  • 3-4 tablespoons butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt


  1. On medium heat melt 2 tablespoons of butter in a frying pan. Add sliced onion, minced garlic and grated ginger and cook until softened for about 5 minutes.
  2. Stir in the brown Jasmine rice and toast for another 2 minutes while stirring.
  3. Transfer everything to a rice cooker. Add coconut milk, salt and enough water according to package directions (e.g., if directions say 1 cup rice to 2 cups liquid, add 1 cup water - coconut milk makes up the other cup. If the ratio is 1:1.5 only add 1/2 cup water).
  4. Turn the rice cooker on. Once it finishes cooking and turns off, let the coconut rice sit with closed lid for another 10 minutes before fluffing up the rice with a fork.
  5. Pad the shrimp dry and toss with curry powder and salt. Melt the butter in a frying pan on medium heat. Add the shrimp and cook until pink (3-5 minutes). Flip once.
  6. Serve the fluffed brown rice topped with curried shrimp. Garnish with chopped parsley or cilantro.

Recipe Notes

Alternatively, you can also cook the coconut rice on the stovetop. Just add the coconut milk, water and salt straight to the pan, cover and cook on low until the liquid is absorbed. This way it will probably take longer than in the rice cooker. You also might need to add a couple more tablespoons of liquid if the rice is still crunchy and cook a little longer. Then remove from heat and let sit covered for 10 minutes before fluffing, just like the rice cooker method.