Name: Thai Coconut Shrimp Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound shrimp, peeled and deveined; 2 tablespoons red curry paste; 1 can (13.5 oz) full-fat coconut milk; 1 bell pepper, sliced; 2 cloves garlic, minced; 1 shallot, finely chopped; 1 tablespoon fresh ginger, grated; 1 tablespoon brown sugar; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon olive oil or coconut oil; 1 tablespoon fresh lime juice; Fresh cilantro or basil, for garnish; Cooked rice, for serving

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This Thai coconut shrimp curry is one of my go-to dishes when I want something quick, flavorful, and comforting. The shrimp cook up plump and juicy, the coconut milk makes the sauce velvety and rich, and the red curry paste gives it just the right amount of spice. It’s a dish that feels restaurant-worthy, yet I can make it at home in just about 30 minutes.

Why You’ll Love This Recipe

I love this curry because it’s simple to prepare but packed with layers of flavor. The coconut sauce is creamy and slightly spicy, with the perfect balance of sweet, salty, and tangy. I can adjust the spice to my liking and change up the veggies depending on what I have on hand. It’s the kind of dish that tastes even better than takeout and is satisfying any night of the week. Thai Coconut Shrimp Curry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled and deveined
Red curry paste
Coconut milk (full-fat for creaminess)
Bell pepper, sliced
Garlic, minced
Shallot, finely chopped
Fresh ginger, grated
Brown sugar
Soy sauce
Fish sauce
Olive oil or coconut oil
Fresh lime juice
Fresh cilantro or basil (for garnish)
Cooked rice (for serving)

Directions

I heat oil in a large skillet over medium-high heat, then quickly sear the shrimp until pink on both sides. I remove and set them aside.
In the same skillet, I sauté shallot, garlic, and ginger until fragrant.
I stir in the red curry paste and let it cook for about 1 minute to deepen the flavor.
I add brown sugar, soy sauce, and fish sauce, stirring well.
I pour in the coconut milk and bring it to a gentle simmer.
I add the sliced bell pepper and cook until tender.
I return the shrimp to the skillet, letting them finish cooking in the sauce for a couple of minutes.
I squeeze fresh lime juice over the curry and garnish with cilantro or basil.
I serve it hot over steamed rice.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 20 minutes to cook, so it’s ready in about 30 minutes.

Variations

Sometimes I add zucchini, snap peas, or baby bok choy for extra veggies. If I want more heat, I stir in sliced chili peppers or a little extra curry paste. For a richer flavor, I add a spoonful of peanut butter to the sauce. I also like swapping shrimp for chicken or tofu when I want something different.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over medium heat, adding a splash of coconut milk or water to loosen the sauce. The microwave also works, but I prefer the stovetop to keep the shrimp from overcooking.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—I just thaw them completely and pat dry before cooking.

Is red curry paste very spicy?

It has a mild-to-medium heat, but I can always adjust the spice level by adding more or less to taste.

Can I use light coconut milk instead of full-fat?

Yes, but I prefer full-fat for a richer, creamier sauce.

Can I make this vegetarian?

Yes, I replace the shrimp with tofu or chickpeas and skip the fish sauce or use a vegan substitute.

What should I serve with Thai shrimp curry?

I like it best over jasmine or basmati rice, but it also pairs nicely with rice noodles or quinoa.

Conclusion

This Thai coconut shrimp curry is creamy, flavorful, and incredibly easy to make. The combination of tender shrimp, rich coconut sauce, and fresh herbs makes it a dish I can never resist. Once I tried making it at home, it quickly became one of my weeknight staples.