Thai shrimp and coconut rice

Prep 10 min
Plus Cooking time: 135 minutes
Makes 8 cups (2 L)



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


  • 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.

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.


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