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Thai Coconut Shrimp Curry

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Thai Coconut Shrimp Curry is a quick and flavorful dish featuring juicy shrimp in a creamy, spicy coconut milk sauce. Infused with red curry paste, fresh aromatics, and served over rice, it’s a satisfying weeknight dinner that tastes better than takeout.

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

Instructions

  1. Heat oil in a large skillet over medium-high heat. Sear shrimp until pink on both sides, then remove and set aside.
  2. In the same skillet, sauté shallot, garlic, and ginger until fragrant, about 2 minutes.
  3. Add red curry paste and cook for 1 minute to release its aroma.
  4. Stir in brown sugar, soy sauce, and fish sauce.
  5. Pour in coconut milk and bring to a gentle simmer.
  6. Add sliced bell pepper and cook until tender, about 5 minutes.
  7. Return shrimp to the skillet and cook for 2–3 more minutes, until heated through.
  8. Remove from heat, stir in lime juice, and garnish with cilantro or basil.
  9. Serve hot over steamed rice.

Notes

  • Use frozen shrimp if needed—just thaw and pat dry before cooking.
  • Adjust spice level by adding more or less curry paste or sliced chilies.
  • Swap shrimp with tofu, chicken, or chickpeas for variation.
  • Add vegetables like zucchini, snap peas, or baby bok choy for extra nutrition.
  • Stir in a spoonful of peanut butter for a deeper, nutty flavor.

Nutrition

Find it online: https://recipesbyliza.com/thai-coconut-shrimp-curry/