Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify link here).


  • Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine).
  • Pull out both the tray of vegetables and the container of sauce.
  • Remove the lid from the aluminum tray of vegetables.
  • Give the sauce a nice little mix with a spoon to loosen it up.
  • Pour the sauce over top the vegetables, making sure to mix it in and evenly distribute the sauce well.
  • Put the aluminum lid back onto the tray, then place the aluminum tray onto a metal sheet pan for extra support.
  • Place into the oven and cook for 60 minutes.


  • In a medium saucepan, bring 3.5 cups of water to a boil.
  • Add the rice and give it a good stir.
  • Add a little salt and reduce the heat to a low simmer then cover the rice.
  • Cook for about 15 minutes until the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water, covering for a few more minutes until all the water is absorbed.


When you place your curry in the oven, take the shrimp out of the fridge, give them a quick rinse and set them on your counter so they begin to move towards room temperature. NOTE: the shrimp are already cooked.

After the curry's ready, pull the lid off, add the shrimp, give them a mix, and put the lid back on for 5 minutes (you want the shrimp to heat up but not cook much more).


Before you serve, make sure to top the curry with a squeeze of fresh lime and top with cilantro (chop up the cilantro finely before you add it). And if you like your rice punchy like we do, add some lime squeeze to the rice too. Then grab your favourite bowl, spoon in some jasmine rice, lots of curry and enjoy.

***pro-tip: this curry is a vehicle for all sorts of delicious toppings. If you have an avocado at home, don’t be shy and top the curry with a few slices. Same goes for your favourite hot sauce (we’d suggest sambal oelek) if you like things spicy.

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