Thai Coconut Curry Shrimp Recipe

Prep Time 10 mins
Cook Time 20 mins
Rest Time 2 mins
Total Time 32 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 95  C
Servings: 4
Best Season: All Seasons
Description

Thai Coconut Curry Shrimp is a creamy, aromatic, and flavorful seafood dish that brings the rich taste of Thai cuisine right to your kitchen. Juicy shrimp are simmered in a silky coconut milk sauce infused with red curry paste, garlic, ginger, and lime for a perfect balance of spice, sweetness, and tang. This quick and easy curry is ready in under 30 minutes — ideal for busy weeknights yet elegant enough for special occasions.

Ingredients
    For the Shrimp Curry Base:
  • 450 g medium shrimp, peeled and deveined
  • 2 tbsp coconut oil (or olive oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai red curry paste (adjust to taste)
  • 1 can (400 ml)
  • ½ cup chicken or vegetable broth
  • 1 tbsp soy sauce (or fish sauce)
  • 1 tsp brown sugar (balances the heat)
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp lime zest (optional, adds brightness)
    • For Garnish:
  • 2 tbsp fresh cilantro, chopped
  • 1 small red chili, thinly sliced (optional for spice)
  • Lime wedges, for serving
  • Cooked jasmine rice, for serving
Instructions
    Prepare the Shrimp
  1. 1
    Rinse and pat dry the shrimp with a paper towel. Lightly season with a pinch of salt and pepper. This helps the shrimp retain their flavor and prevents excess moisture from watering down the curry.
    2. Sauté the Aromatics
  2. 2
    In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat. Add onions, and sauté for 2–3 minutes until translucent. Stir in garlic and ginger, cooking for another minute until fragrant. This base builds the depth of flavor for your curry.
    3. Add the Curry Paste
  3. 3
    Add 2 tablespoons of Thai red curry paste to the pan. Stir constantly for about 30–45 seconds to allow the paste to bloom in the oil — this step unlocks the full aroma and spiciness of the curry.
    4. Build the Sauce
  4. 4

    Pour in the coconut milk and broth, stirring to combine. Add soy sauce (or fish sauce) and brown sugar. Bring the mixture to a gentle simmer over medium-low heat, around 95°C, for 5–7 minutes. The sauce will thicken slightly and turn creamy.

    5. Add Vegetables
  5. 5
    Add the bell peppers and zucchini to the simmering curry. Cook for 3–4 minutes, stirring occasionally, until vegetables are slightly tender but still crisp.
    6. Cook the Shrimp
  6. 6
    Add the seasoned shrimp to the curry. Simmer gently for 4–5 minutes, or until the shrimp turn pink and curl into a “C” shape. Avoid overcooking — shrimp cook very fast and can turn rubbery if left too long.
    7. Finish with Lime
  7. 7
    Once cooked, remove from heat. Stir in lime juice and lime zest for a bright, fresh flavor that balances the richness of the coconut milk.
    8. Serve
  8. 8
    Spoon the creamy curry over steamed jasmine rice, garnish with fresh cilantro, red chili slices, and lime wedges on the side. Let rest for 2 minutes before serving to allow the flavors to settle.
Note

Spice Control: Adjust the curry paste amount based on your spice tolerance. For mild curry, use 1 tablespoon; for spicier, go up to 3.

Protein Options: Substitute shrimp with chicken, tofu, or mixed seafood for variety.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the coconut milk.

Serving Tip: It pairs beautifully with jasmine rice, coconut rice, or even rice noodles.

Keywords: quick dinner, creamy shrimp curry, Thai seafood recipe, coconut milk curry, one-pan meal
Read it online: https://petitepanini.com/recipe/thai-coconut-curry-shrimp-recipe/