Thai Coconut Curry with Shrimp

Another speed-scratch success! Made with our Coconut Lemongrass Concentrate, this Thai Coconut Curry with Shrimp is ready in under 30 minutes and gives your guests the same great flavor every time!

  • by Chef Maryanne Jones
  • Servings: 2
  • Ready in: 30 Minutes
  • Ideal application: Main Dish
  • Products:

    Summit Hill Foods Thai Coconut Curry Concentrate


  • 1/4 cauliflower head
  • 1 zucchini, yellow
  • 1 carrot
  • 1 green bell pepper
  • 1.5 oz Summit Hill Foods Coconut Lemongrass Concentrate
  • 8 oz coconut milk
  • 2 oz baby corn
  • 1 cup jasmine rice
  • 2 tbsp butter
  • 5 oz shrimp, small
  • 1 sprig parsley


  1. Wash and dry all the produce.
  2. Separate the cauliflower into small florets.
  3. Cut the zucchini and chop carrot into ½ inch disks and then cut them in quarters.
  4. Dice the green bell pepper.
  5. In the medium sauce pot, mix the Summit Hill Foods Coconut Lemongrass Concentrate, coconut milk, and all the veggies and heat on medium.
  6. In another medium sauce pot, boil water. Once it begins to boil, add jasmine rice. Cover and reduce heat to a gentle simmer. Cook until rice is tender, 12 to 15 minutes. Remove from heat and keep covered until ready to serve.
  7. Cook shrimp in a small sauté pan with the butter until fully cooked. Add shrimp to the curry mixture.
  8. Cook veggies until soft enough to pass a fork through with little resistance.
  9. Place rice in individual serving bowls. Layer veggies, and then shrimp and curry mixture; serve.

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