Go Back
–+ servings
Thai Coconut Shrimp Curry

Savor Thai Coconut Shrimp Curry in Just 30 Minutes

Enjoy a quick and creamy Thai Coconut Shrimp Curry that brings the vibrant flavors of Thailand to your dinner table!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Shrimp, peeled and deveined fresh or frozen, thaw if frozen
  • 1 tsp Low Sodium Soy Sauce can substitute tamari for gluten-free
  • ½ tsp Red Pepper Flakes adjust to spice preference
  • ½ tsp Turmeric can be left out for milder taste
  • 1 tsp Garlic Powder fresh garlic can be used for stronger flavor
  • ¼ tsp White Pepper black pepper works as substitute
  • 1 tbsp Vegetable Oil can swap with olive or coconut oil
  • 1 tbsp Unsalted Butter dairy-free butter for vegan diets
  • 1 Bell Pepper, sliced zucchini or bok choy can be used as alternatives
  • 4 Garlic Cloves, grated essential for freshness
  • 1 tbsp Fresh Ginger, grated ground ginger can be used in smaller amounts
  • 1 Shallot, finely chopped can be replaced with a small onion
  • ½ cup Chicken Broth vegetable broth for vegetarian option
  • 3 tbsp Thai Red Curry Paste adjust as needed for heat
  • 2 tsp Brown Sugar coconut sugar is a wonderful alternative
  • ½ tsp Ground Cumin can skip if not on hand
  • ½ tsp Ground Coriander ground cumin can substitute if necessary
  • 1 tbsp Fish Sauce can be left out for veggie-friendly option
  • 1 can (14 oz) Coconut Milk (Unsweetened) full-fat for best texture
  • ½ Lime, juiced fresh juice preferred
  • 1 tsp Sriracha (Optional) omit for milder experience
  • 1 handful Thai Basil, torn can swap with regular basil or cilantro
For Toppings
  • Scallions optional
  • Fried Onions optional
  • Cilantro optional
  • Chili Pepper optional

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Marinate the shrimp by combining with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Allow to sit for 10 minutes.
  2. Prep the aromatics by grating ginger and garlic, chopping shallot, and slicing bell pepper.
  3. Heat vegetable oil and butter in a skillet. Sear the shrimp for 1 minute on each side until pink and opaque, then remove from skillet.
  4. In the same skillet, sauté bell pepper for 5 minutes, then add grated garlic, ginger, and chopped shallot. Cook 2 minutes until fragrant.
  5. Deglaze the skillet with chicken broth, scraping up browned bits. Allow to simmer for 2 minutes.
  6. Stir in red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute.
  7. Add coconut milk, bringing to a boil then reducing to simmer for 5 minutes until thickened.
  8. Squeeze in lime juice and add sriracha if desired. Return shrimp to skillet and heat through for 1 minute.
  9. Serve the curry over rice and garnish with Thai basil, scallions, fried onions, and chili peppers.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Storage: Keep leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze sauce separately without shrimp for up to 3 months.

Tried this recipe?

Let us know how it was!