Go Back
–+ servings
Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry: Creamy, Spicy Delight in 30 Minutes

Discover the delightful Thai Coconut Shrimp Curry, a quick and creamy dish bursting with flavor.
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 the main protein source delivering tender juiciness
  • 1 tsp Low Sodium Soy Sauce enhances umami flavor but can be substituted with regular soy sauce
  • 3 tbsp Thai Red Curry Paste this is the key flavor base, or use green curry paste for a different taste
  • 1 can (14 oz) Unsweetened Coconut Milk provides creaminess, with full-fat being best for richness
  • 1/2 cup Chicken Broth use for depth of flavor; vegetable broth is a great option for a vegetarian choice
  • 2 tsp Brown Sugar balances flavor; can also substitute with honey or coconut sugar
For the Aromatics
  • 4 Garlic Cloves, grated fresh flavor that elevates the dish; use garlic powder if fresh isn't available
  • 1 tbsp Fresh Ginger, freshly grated adds a warming spice note; ground ginger works in a pinch
  • 1 Shallot, finely chopped for sweetness; can swap with onion if needed
  • 1 Bell Pepper, sliced offers crunch and sweetness; zucchini or bok choy can replace it
For the Seasoning
  • 1/2 tsp Turmeric adds warm color and can be substituted with curry powder
  • 1/2 tsp Red Pepper Flakes adds heat and can be adjusted based on your spice preference
  • 1/4 tsp White Pepper provides a mild heat; you can use black pepper as an alternative
  • 1/2 tsp Ground Cumin optional but adds earthiness; highly recommended!
  • 1/2 tsp Ground Coriander enhances depth of flavor; also optional but worth it!
  • 1 tbsp Fish Sauce contributes umami flavor; for a vegetarian option, additional soy sauce works well
For the Finish
  • 1/2 Lime, juiced adds brightness to the flavor; lemon juice is a good alternative
  • 1 tsp Sriracha optional; for extra heat, adjust to your preference
  • 1 handful Thai Basil, torn for freshness and aroma; substitute with regular basil if unavailable
For Toppings
  • Scallions, Fried Onions, Cilantro, Chili Pepper as desired for garnishing; these add texture and flavor enhancement

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Set aside.
  2. Finely chop shallot and grate garlic and ginger. Slice bell pepper.
  3. In a skillet, heat vegetable oil and butter. Sear the shrimp for 1 minute on each side. Remove and set aside.
  4. Sauté the sliced bell pepper for about 5 minutes until softened.
  5. Add garlic, ginger, and shallot to the skillet. Cook for 2 minutes.
  6. Pour in chicken broth and deglaze the skillet, simmer for 2 minutes.
  7. Stir in Thai red curry paste, brown sugar, turmeric, cumin, coriander, soy sauce, and fish sauce. Cook for 1 minute.
  8. Add coconut milk, bring to a boil, then simmer for 5 minutes.
  9. Stir in lime juice, sriracha, and torn Thai basil. Add shrimp and heat through for 1 minute.
  10. Serve over jasmine rice or with cucumber salad, garnished with cilantro and chili.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in a container for up to 2 months. Reheat gently on the stove.

Tried this recipe?

Let us know how it was!