This Thai coconut shrimp curry is creamy, fragrant, and packed with bold flavor. Made with coconut milk, spices, and juicy shrimp, it’s a quick and easy 30-minute meal perfect for weeknight dinners. Save this easy Thai curry recipe for later.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Creamy, rich, and full of Thai flavor
- One-pan easy cleanup
- Better than takeout
- Perfect with rice or noodles
- Naturally dairy-free and gluten-free
Ingredients
500g large shrimp, peeled and deveined
1 tablespoon oil
1 small onion, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2–3 tablespoons Thai red curry paste
1 can (400ml) coconut milk
1/2 cup broth (chicken or vegetable)
1 tablespoon fish sauce (or soy sauce)
1 teaspoon brown sugar
Juice of 1/2 lime
1 red bell pepper, sliced
Fresh basil or cilantro for garnish
Optional: spinach, mushrooms, chili flakes, snow peas
Equipment
Large skillet or pan
Wooden spoon
Knife and cutting board
Measuring spoons
Step-by-Step Instructions
- Prepare shrimp
Pat shrimp dry to help them cook properly and avoid excess liquid. - Sauté aromatics
Heat oil in a pan. Add onion, garlic, and ginger. Cook until fragrant. - Add curry paste
Stir in Thai red curry paste and cook for 1–2 minutes to release flavor. - Add liquids
Pour in coconut milk and broth. Stir until smooth and combined. - Season the curry
Add fish sauce, brown sugar, and lime juice. Let simmer gently. - Add vegetables
Add bell pepper and cook until slightly tender. - Cook shrimp
Add shrimp and cook for 3–5 minutes until pink and cooked through. - Finish and serve
Taste and adjust seasoning. Top with fresh basil or cilantro. Serve immediately.
Tips & Variations
Pro Tips
- Don’t overcook shrimp or they become rubbery
- Always fry curry paste first for deeper flavor
- Simmer gently to keep coconut milk smooth
Variations
- Chicken or tofu instead of shrimp
- Add spinach or green beans
- Make it extra spicy with chili flakes
- Add more coconut cream for richness
Common Mistakes
- Overcooking shrimp
- Using low heat for curry paste
- Boiling coconut milk too hard
- Adding shrimp too early
Serving Suggestions
Serve with jasmine rice, coconut rice, or rice noodles. It also pairs well with steamed vegetables or a light cucumber salad. For a restaurant-style meal, garnish with lime wedges and fresh herbs.
Nutrition Facts (Approximate)
Calories: 350 per serving
Protein: 28g
Carbs: 12g
Fat: 22g
Conclusion
Thai coconut shrimp curry is a quick, flavorful, and comforting dish that delivers restaurant-quality taste at home. With creamy coconut milk, fragrant spices, and tender shrimp, it’s an easy recipe you’ll want to make again and again.
FAQ Section
Can I use frozen shrimp?
Yes, just thaw and dry before cooking.
Is it spicy?
It depends on the curry paste and amount used.
Can I make it ahead?
Yes, but add shrimp fresh when reheating.
What can I use instead of fish sauce?
Soy sauce works as a substitute.
Can I freeze it?
Yes, but it’s best without shrimp for texture.