Go Back
–+ servings
Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry: Creamy Comfort in Every Bite

Experience Thai Coconut Shrimp Curry, a delightful blend of creamy coconut, shrimp, and spices for a quick, flavorful dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound peeled and deveined shrimp
For the Sauce
  • 2 tablespoons low sodium soy sauce substitute with gluten-free soy sauce if needed
  • 2 tablespoons Thai red curry paste adjust according to spice tolerance
  • 1 tablespoon brown sugar can substitute with honey or maple syrup
  • 1 can coconut milk use full-fat for richness or light for a lighter option
For the Veggies
  • 1 medium bell pepper substitutable with zucchini or bok choy
  • 2 cloves garlic use fresh for best flavor
  • 1 inch ginger fresh is best, powdered can work in a pinch
  • 1 small shallot replace with finely chopped onion if needed
For Seasoning
  • 1 teaspoon red pepper flakes adjust according to preference
  • 1 teaspoon turmeric no direct substitute, curry powder can enhance flavor
  • 1 teaspoon white pepper black pepper is a suitable alternative
For Cooking
  • 2 tablespoons vegetable oil can swap with olive oil
  • 1 tablespoon unsalted butter can be replaced with more oil if desired
For Topping
  • 1 handful Thai basil substitute with regular basil if unavailable
  • to taste Sriracha for extra heat
  • to taste Toppings (Scallions, Fried Onions, Cilantro, Chili Pepper) personalize for added flavor and texture

Equipment

  • Large Skillet
  • Mixing bowl
  • Wooden spoon

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic, and white pepper. Toss well and set aside for 10 minutes.
  2. Grate garlic and ginger, and finely chop shallot. Slice bell pepper into strips.
  3. Heat vegetable oil and butter in a skillet. Sear the shrimp for 1 minute on each side and set them aside.
  4. Sauté sliced bell pepper in the same skillet for about 5 minutes until softened.
  5. Add garlic, ginger, and shallot to the pan, stirring for 2 minutes until fragrant.
  6. Pour in broth and deglaze the pan, simmering for about 2 minutes.
  7. Stir in curry paste, brown sugar, turmeric, white pepper, and a dash of soy sauce. Cook for 1 minute.
  8. Add coconut milk to the skillet, bring to a gentle boil, then simmer for 5 minutes until thickened.
  9. Remove from heat, stir in lime juice, sriracha, and Thai basil before adding the shrimp back to the skillet. Cook for 1 additional minute.
  10. Spoon curry over jasmine rice, garnished with cilantro, fried onions, and scallions, and serve with cucumber salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Prep all ingredients ahead of time for a smooth cooking process. Adjust spiciness by modifying red curry paste quantity. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!