Thai Coconut Shrimp Curry is a quick and flavorful dish that has become a staple in my kitchen. Made with red curry paste, rich coconut milk, and fresh vegetables, this dish is perfect for weeknight dinners and is easily customizable to suit your taste. With just 30 minutes of cooking time, you can serve up a delicious meal that bursts with Thai flavors.

Why You’ll Love This Thai Coconut Shrimp Curry

This Thai shrimp curry is not only delicious but also incredibly versatile. Here are six reasons to love it:

• Quick and easy to prepare, taking only 30 minutes.
• Packed with protein from the shrimp, making it a healthy option.
• Can be customized with your favorite vegetables, such as bell peppers and jalapeños.
• Gluten-free, making it suitable for various dietary needs.
• Rich and creamy from the coconut milk, providing a satisfying mouthfeel.
• Perfectly spicy, with options to adjust the heat according to your preference.

Whether you’re looking for an easy Thai coconut shrimp curry recipe or an authentic Thai coconut shrimp curry, you’ll find that this dish meets all your cravings.

Ingredients for Thai Coconut Shrimp Curry

Gather these items:

• 1 pound raw shrimp, cleaned and prepped (thawed if frozen)
• 1–2 tablespoons avocado oil or olive oil
• 1 white onion, diced
• 1 red bell pepper, cut into thin strips
• 1–2 large jalapeños, minced or sliced (adjust heat by seeds and number)
• 3 tablespoons red curry paste
• 1½ tablespoons fish sauce
• 2 tablespoons brown sugar
• 14 oz canned unsweetened coconut milk
• 1½ tablespoons cornstarch dissolved in 1½ tablespoons cold water
• 2–3 tablespoons fresh chopped Thai basil for topping
• Lime wedges for serving
• Crushed red pepper flakes (optional)

How to Make Thai Coconut Shrimp Curry Step-by-Step

1. Step 1: Peel, clean, and if frozen, thaw and pat dry the shrimp.
2. Step 2: Dice the onion, slice the red bell pepper into thin strips, and mince or slice the jalapeño.
3. Step 3: Heat oil over medium-high heat in a large pan. Add the onion, jalapeño, and bell pepper. Cook for 4–5 minutes until softened. Transfer vegetables to a bowl and set aside.
4. Step 4: In the same pan over medium heat, add coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil.
5. Step 5: In a small bowl, mix cornstarch and cold water until dissolved, then add to the sauce. Simmer for about 5 minutes, stirring occasionally, until thickened.
6. Step 6: Add shrimp and cooked vegetables to the sauce. Simmer gently, stirring occasionally, until shrimp are opaque and cooked through.
7. Step 7: Taste and adjust seasoning with more curry paste, salt, or red pepper flakes as desired.
8. Step 8: Top with chopped Thai basil and serve with jasmine rice, noodles, or cauliflower rice. Add lime wedges on the side.

Pro Tips for the Perfect Thai Coconut Shrimp Curry

Keep these in mind:

• Use fresh ingredients for the best flavor.
• Adjust the heat level by modifying the number of jalapeños.
• For a thicker sauce, add more cornstarch mixed with water.
• Serve immediately for the best texture and taste.

Best Ways to Serve Thai Coconut Shrimp Curry

This dish is delicious on its own, but here are some serving suggestions:

• Serve it over Thai coconut curry with shrimp and rice for a complete meal.
• Pair it with noodles for a satisfying dinner.
• Add a side of steamed vegetables for extra nutrition.

How to Store and Reheat Thai Coconut Shrimp Curry

To store leftovers, place the curry in an airtight container and refrigerate for up to three days. To reheat, simply warm it on the stovetop over medium heat until heated through. This dish is perfect for meal prep, allowing you to enjoy a quick Thai shrimp curry with coconut milk throughout the week.

Frequently Asked Questions About Thai Coconut Shrimp Curry

What’s the secret to perfect Thai Coconut Shrimp Curry?

The secret lies in balancing the flavors of sweet, spicy, and salty. Use high-quality coconut milk and fresh ingredients to enhance the taste.

Can I make Thai Coconut Shrimp Curry ahead of time?

Yes, you can prepare the curry ahead of time. Just reheat it gently before serving, and consider adding fresh herbs just before serving for added flavor.

How do I avoid common mistakes with Thai Coconut Shrimp Curry?

To avoid common mistakes, ensure the shrimp are not overcooked, as they can become rubbery. Also, taste and adjust seasoning as needed while cooking.

Variations of Thai Coconut Shrimp Curry You Can Try

If you’re looking to mix things up, consider these variations:

• Add more vegetables for a Thai coconut shrimp curry with vegetables option.
• Substitute chicken for shrimp for a different protein.
• Make it a healthy Thai coconut shrimp curry recipe by using light coconut milk.

For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad. If you’re interested in meal prep ideas, visit Carrot Soup with Coconut Milk for a nutritious option.

Delicious Thai Coconut Shrimp Curry in 30 Minutes

Print Recipe

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A quick and flavorful Thai Coconut Shrimp Curry made with red curry paste, coconut milk, and fresh vegetables. Perfect for weeknight dinners and easily customizable.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 pound raw shrimp, cleaned and prepped (thawed if frozen)
• 1–2 tablespoons avocado oil or olive oil
• 1 white onion, diced
• 1 red bell pepper, cut into thin strips
• 1–2 large jalapeños, minced or sliced (adjust heat by seeds and number)
• 3 tablespoons red curry paste
• 1½ tablespoons fish sauce
• 2 tablespoons brown sugar
• 14 oz canned unsweetened coconut milk
• 1½ tablespoons cornstarch dissolved in 1½ tablespoons cold water
• 2–3 tablespoons fresh chopped Thai basil for topping
• Lime wedges for serving
• Crushed red pepper flakes (optional)

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Instructions

1. Peel, clean, and if frozen, thaw and pat dry the shrimp.
2. Dice the onion, slice the red bell pepper into thin strips, and mince or slice the jalapeño.
3. Heat oil over medium-high heat in a large pan. Add the onion, jalapeño, and bell pepper. Cook for 4–5 minutes until softened. Transfer vegetables to a bowl and set aside.
4. In the same pan over medium heat, add coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil.
5. In a small bowl, mix cornstarch and cold water until dissolved, then add to the sauce. Simmer for about 5 minutes, stirring occasionally, until thickened.
6. Add shrimp and cooked vegetables to the sauce. Simmer gently, stirring occasionally, until shrimp are opaque and cooked through.
7. Taste and adjust seasoning with more curry paste, salt, or red pepper flakes as desired.
8. Top with chopped Thai basil and serve with jasmine rice, noodles, or cauliflower rice. Add lime wedges on the side.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 6g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 200mg