Thai Coconut Curry Shrimp Recipe

creamy Thai coconut curry shrimp with jasmine rice in white bowl

Thai Coconut Curry Shrimp Recipe

Restaurant-quality Thai Coconut Curry Shrimp ready in 30 minutes! Creamy coconut milk, red curry, and fresh herbs make this dish a weeknight favorite full of bold Thai flavor.

No ratings yet

Print Pin

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Thai

Prep Time: 10

Cook Time: 20

Resting Time: 3

Total Time: 33

Servings:

Calories: 490kcal

Cost: $18

Equipment

Large skillet or wok For even cooking and heat control
Wooden Spoon For stirring curry base
Chef’s knife For prepping vegetables
Rice cooker Optional, for jasmine rice

Ingredients

Main Ingredients

2 lb Large shrimp Peeled and deveined
2 cans Coconut milk Full-fat, 14 oz each
3 tablespoon Red curry paste Use more or less to taste
2 tablespoon Vegetable oil For toasting curry paste
1 Large onion Thinly sliced
1 Red bell pepper Sliced
1 Yellow bell pepper Sliced
3 cloves Garlic Minced
1 tablespoon Fresh ginger Minced
2 tablespoon Fish sauce Adds umami and saltiness
1 tablespoon Brown sugar Balances heat and acidity
2 tablespoon Lime juice Freshly squeezed
0.5 cup Thai basil leaves Fresh
0.25 cup Fresh cilantro Chopped, plus more for garnish
Salt To taste
Jasmine rice For serving

Optional Add-ins

1 Lemongrass stalk Bruised
2 Kaffir lime leaves Add during simmering
1 Thai chili Minced, for extra heat
1 cup Baby spinach Stir in at the end

Instructions

Prep ingredients
Toast curry paste
Stir in coconut cream
Add garlic and ginger
Sauté vegetables
Add liquids and simmer
Add shrimp
Stir in herbs and lime
Rest before serving
Serve with jasmine rice

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition