Thai shrimp and coconut rice



10 min


8 cups (2 L)

* PLUS Cooking time: 135 minutes
Thai shrimp and coconut rice

Andreas Trauttmansdorff


  • 284-mL can undiluted chicken broth
  • 1 to 1 1/2 tsp Thai red curry paste
  • 398-mL can coconut milk
  • 1/3 cup water
  • 1 tsp ground coriander
  • 1 tsp salt
  • 2 red bell peppers , chopped
  • 1 onion , chopped
  • 1 1/2 cups uncooked converted rice , see Rice essential, below
  • 340-g bag frozen cooked peeled shrimp
  • 1 lime


  • Pour chicken broth into bowl of slow cooker, then whisk in curry paste until dissolved. Whisk in coconut milk, water, coriander and salt. Stir in peppers, onion and rice
  • Cover and cook until rice is tender, 2 hours on high or 4 hours on low. Then place frozen shrimp in a sieve. Rinse with cold water until ice crystals melt. Drain well and stir into rice. Cover and cook until warm, about 15 minutes. Stir in juice from half a lime. Slice other half into wedges to serve with rice. Best eaten same day it’s made, but will keep well, covered and refrigerated, 1 day.

Nutrition (per serving)

  • Calories
  • 293,
  • Protein
  • 14.6 g,
  • Carbohydrates
  • 33.1 g,
  • Fat
  • 11.6 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 629 mg.

Yes, you can cook up a complete party entree in a slow cooker. This creamy rice dish with shrimp and peppers is easy – perfect for a potluck!

Rice Essential

You must use converted rice in this recipe – it’s the only one that produces good results.

Freshen Up

Stir in 1/2 cup (125 mL) chopped fresh basil or coriander. Add strips of mango and sprinkle with chopped toasted peanuts.