Thai cuisine is known for its perfect balance of flavors—spicy, sweet, sour, and savory. Among its many delicious dishes, Thai Coconut Curry Shrimp stands out as a classic favorite. Cooking this dish at home is easier than you might think, and with the right ingredients, you can bring the authentic taste of Thailand to your kitchen.
1. Authentic Thai Coconut Curry Shrimp Recipe
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil (or coconut oil)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Thai red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk (full-fat for a richer curry)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar (or palm sugar)
- 1 red bell pepper, thinly sliced
- 1 zucchini, thinly sliced (optional)
- 1 tablespoon lime juice
- Fresh cilantro or Thai basil, for garnish
- Lime wedges, for serving
- Jasmine rice or rice noodles, for serving
Optional Add-Ins:
- Kaffir lime leaves (for extra fragrance)
- Lemongrass stalks (peeled and bruised)
- Thai chilies (for extra heat)
Instructions
Prepare the Shrimp: Start by peeling and deveining your shrimp. Be sure to pat them dry with a paper towel before cooking so they sear nicely in the pan. Set them aside.
Sauté the Aromatics: Heat the vegetable oil (or coconut oil) in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes, or until it becomes translucent. Add the garlic and ginger, cooking for another 1-2 minutes, stirring constantly, until fragrant.
Add the Red Curry Paste: Stir in the Thai red curry paste. Cook for about 1 minute, allowing the flavors to meld together and become aromatic. You can adjust the amount of curry paste to suit your preferred spice level, but I recommend starting with 2 tablespoons for a flavorful, medium-spicy curry.
Incorporate the Coconut Milk and Sauces: Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine, allowing the sauce to simmer gently. The brown sugar adds a touch of sweetness that balances out the heat of the curry paste and the saltiness of the fish sauce. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Add the Vegetables: Toss in the red bell pepper and zucchini (if using), letting them cook in the sauce for an additional 2-3 minutes. The vegetables should remain tender-crisp and vibrant in color.
Cook the Shrimp: Add the shrimp to the skillet, stirring gently to coat them in the curry sauce. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.
Finish with Lime Juice: Once the shrimp are cooked, remove the skillet from the heat. Stir in the lime juice for a burst of freshness and brightness.
Garnish and Serve: Serve the curry over a bed of jasmine rice or rice noodles for a satisfying meal. Garnish with fresh cilantro or Thai basil and a few wedges of lime on the side for an extra pop of flavor.
2. Tips for Perfect Thai Coconut Curry Shrimp
Use Full-Fat Coconut Milk: For a rich, creamy curry, opt for full-fat coconut milk. It creates a luscious texture and adds depth to the flavor. Light coconut milk can be used in a pinch, but it won’t give you the same luxurious mouthfeel.
Adjust the Spice Level: Thai red curry paste can vary in heat, so taste the curry as it cooks and adjust the amount to suit your preference. If you like it hotter, add Thai chilies or more curry paste. If you prefer a milder dish, use less paste or omit the chilies.
Don’t Overcook the Shrimp: Shrimp cook quickly, and overcooking them can result in a tough texture. As soon as they turn pink and opaque, remove them from the heat. The residual heat will finish cooking them.
Infuse More Flavor with Optional Add-Ins: If you have access to kaffir lime leaves or lemongrass, toss them into the curry while it simmers for an extra layer of fragrance. They’ll infuse the sauce with bright, citrusy notes.
Balance the Flavors: The balance between salty, sweet, sour, and spicy is key in Thai cooking. Taste and adjust the seasoning as you go. If the curry is too salty, add a bit more sugar or lime juice to balance it out. If it’s too sweet, add more fish sauce or a splash of soy sauce.
3. What to Eat With Thai Coconut Curry Shrimp
This Thai Coconut Curry Shrimp is a complete dish on its own, but there are a few accompaniments that elevate the experience even further. Here are some of my personal favorite pairings:
Jasmine Rice: The classic choice. Fluffy jasmine rice soaks up the rich coconut curry sauce and complements the shrimp perfectly. Its subtle, aromatic flavor pairs wonderfully with the bold curry.
Rice Noodles: If you’re craving something lighter, serve the curry with rice noodles. They absorb the sauce just as well as rice but add a lovely chewiness to the dish. It’s a delicious alternative that still keeps the dish feeling authentic.
Vegetable Sides: A light, crunchy salad with a tangy vinaigrette or even some steamed or sautéed vegetables like bok choy or green beans can be a refreshing counterpoint to the creamy curry. A simple cucumber salad with a bit of vinegar and sugar works wonders.
Bread: If you love dipping, serve the curry with a side of warm naan or crusty bread. The bread will soak up the sauce and give you that extra indulgence.
4. Frequently Asked Questions
Can I use Frozen Shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to prevent excess water in the curry.
Can I use Store-Bought Curry Paste?
Yes! Store-bought Thai red curry paste is a great shortcut and works well for this recipe. Most grocery stores carry it, but for a more authentic flavor, you can find Thai brands like Mae Ploy or Aroy-D in Asian supermarkets.
Is this Dish Spicy?
This dish can be as spicy or mild as you like. Thai red curry paste typically has some heat, but you can adjust the amount to your taste. For a milder dish, start with less curry paste and add more as needed. If you love spice, feel free to add Thai chilies or a dash of Sriracha.
Cooking Authentic Thai Coconut Curry Shrimp at home is a rewarding experience. The combination of fragrant spices, creamy coconut milk, and tender shrimp creates a dish that feels like a warm embrace. With just a few key ingredients and simple steps, you can transport yourself to Thailand with every bite.
