Thai Coconut Curry Shrimp is a delicious, aromatic dish that combines tender shrimp with a rich and creamy coconut milk-based curry sauce. Infused with traditional Thai flavors like lemongrass, ginger, garlic, and red curry paste, this dish is both comforting and packed with vibrant flavors. Whether you’re a fan of Thai cuisine or trying it out for the first time, this recipe will transport your taste buds to the bustling streets of Thailand.
The beauty of this dish lies in its simplicity—despite the complex flavors, it’s easy to make and comes together in under 30 minutes. Serve it over steamed jasmine rice or rice noodles for a meal that’s sure to impress your family or guests.
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
Step 1. Prepare the Shrimp
Rinse and pat the shrimp dry with a paper towel. Set aside.
If you’re using frozen shrimp, ensure they are fully thawed and drained to avoid excess water in the curry.
Step 2. Sauté the Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the onion and sauté for 2-3 minutes until softened and translucent.
Stir in the garlic and ginger, then cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 3. Add the Curry Paste
Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, to release the flavors. This will deepen the flavor of the curry and give it a nice, rich color.
Step 4. Pour in the Coconut Milk
Slowly add the coconut milk, stirring to combine it with the curry paste. Bring the mixture to a gentle simmer.
Stir in the fish sauce, soy sauce, and brown sugar, balancing the salty, sweet, and savory flavors. Taste the sauce and adjust the seasoning if needed.
Step 5. Add Vegetables
Add the red bell pepper (and zucchini, if using) to the curry sauce. Let the vegetables simmer for about 5 minutes until they start to soften but still have a slight crunch.
If using kaffir lime leaves or lemongrass, add them now to infuse the curry with additional aroma and flavor.
Step 6. Cook the Shrimp
Once the vegetables are tender, add the shrimp to the skillet. Cook for 3-5 minutes, turning occasionally, until the shrimp turn pink and are fully cooked. Be careful not to overcook the shrimp, as they can become rubbery.
Stir in the lime juice for a bright, citrusy finish.
Step 7. Garnish and Serve
Remove the curry from heat. Garnish with fresh cilantro or Thai basil before serving
2. Serving Suggestions
With Steamed Rice: Serve this curry over a bed of jasmine rice to soak up all the delicious sauce.
Rice Noodles: For a twist, serve the curry over rice noodles. They absorb the sauce and add a different texture to the meal.
With a Side Salad: Pair the curry with a light, fresh salad with cucumber and mint to balance the richness of the coconut sauce.
3. Variations
Green Curry Shrimp: Swap the red curry paste for green curry paste to make a lighter, more herbaceous version of this dish.
Panang Curry Shrimp: Use Panang curry paste for a richer, creamier, and slightly sweeter curry.
Vegetarian Option: For a vegetarian version, replace the shrimp with tofu or mixed vegetables like eggplant, carrots, and snow peas. You can also omit the fish sauce and use soy sauce or tamari for added umami.
4. How to Store and Reheat Leftovers
Refrigerator: Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even more flavorful the next day!
Reheating: Reheat gently on the stovetop over low heat, adding a splash of coconut milk or water to loosen the sauce if needed. Be careful not to overcook the shrimp when reheating.
5. 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.
Thai Coconut Curry Shrimp is a deliciously aromatic and flavorful dish that’s surprisingly easy to make at home. With just the right balance of creamy coconut milk, spicy red curry, and zesty lime, this dish is a must-try for any Thai food lover. So grab your shrimp and curry paste, and get ready to enjoy a restaurant-quality dish in the comfort of your own kitchen!
