- raw shrimp, peeled and deveined 1 pound
- Olive oil 1 to 2 tbsp
- onion, diced 1
- Red bell pepper, chopped 1
- large jalapeño, diced 1 to 2
- red curry paste 3 tbsp
- Fish sauce 1 1/2 tbsp
- Brown sugar 2 tbsp
- canned unsweetened coconut milk 14 oz
- cornstarch dissolved in 1 1/2 tbsp of cold water 1 1/2 tbsp
- fresh chopped thai basil for topping 2 to 3 tbsp
- lime wedges or slices for serving
Thai coconut curry shrimp is one dish that has it all. A little sweet, a little spicy, and completely irresistible, this easy-to-make dish features flavorful ingredients like red curry paste, chilies, coconut milk, bell peppers, and fish sauce. Each bite is bursting with flavor. It's a great make-ahead recipe, especially because the flavor improves the longer the shrimp is in the curry sauce.
Serve your Thai coconut curry shrimp with a side of rice. Long-grain jasmine or basmati rice are excellent choices. For a low-carb version, use cauliflower rice. Quinoa or noodles are great with coconut curry shrimp, too.
What is Curry?
Curries are a sauce-based dish that's popular in various cuisines across the Indian subcontinent and Southeast Asia. They can be made with meat, fish, poultry, or vegetables, and are usually seasoned with a variety of spices and fresh ingredients. Curries are an incredibly flavorful, hearty dish.
How to Make Thai Coconut Curry Shrimp
You can make this delicious Thai coconut curry shrimp in less than half an hour. Start off by sauteing your vegetables for a few minutes until they become soft. Take them out of the pan and set them to the side. Pour the coconut milk, curry paste, fish sauce, and sugar into the pan. Bring the mixture to a simmer then whisk in the cornstarch mixture. Let the sauce thicken for about 5 minutes.
Add the shrimp and the cooked vegetables into the sauce, and allow everything to simmer away for a few minutes. Your curry is ready to eat as soon as the shrimp turn pink and opaque. Serve your curry shrimp with rice and a generous squeeze of fresh lime juice. Delicious!
What to serve with Coconut Curry Shrimp
You can serve Thai coconut curry shrimp with quinoa, noodles, jasmine or basmati rice. If you're looking for a low-carb side, serve it with cauliflower rice.
Tips for Easy Thai Coconut Curry Shrimp
• For a less spicy curry, deseed the jalapeños. You can also leave the chili peppers out altogether for a milder curry.
• On the other hand, if you love spicy food, feel free to add in extra chilis or use a spicier type of chili, like Thai green chilies.
• Don't overcook the shrimp or they'll be tough. Once they've turned pink and opaque, turn off the heat.
• To make keto Thai coconut curry shrimp, use sweetener instead of brown sugar and serve it with cauliflower rice or zucchini noodles.
• Use large or extra-large shrimp or prawns to make your curry.
• You can make your Thai coconut curry shrimp in an Instant Pot. After adding in the shrimp, cover and cook the curry for 2 to 3 minutes on Manual, then do a quick release.
How to Store Thai Coconut Curry Shrimp
Transfer the curry to an airtight container and refrigerate for up to 2 days. Thai coconut curry shrimp will last up to 1 month in the freezer.
Clean the shrimps.
Heat oil in a large pan over medium-high heat. Place onion, bell pepper, and jalapeño in the pan and cook until soft, about 4 to 5 minutes. Remove from the pan and set aside.
Pour the coconut milk, red curry paste, fish sauce, and brown sugar into the pan. Stir and bring to a vigorous simmer.
Add cornstarch and water mixture to the sauce. Stir and cook for 5 minutes, or until the mixture thickens.
Add the shrimp and vegetables to the sauce.
Stir, and simmer until the shrimp are pink, opaque, and cooked through.
Taste the curry and make any adjustments it might need.
Serve and garnish with Thai basil and lime wedges or slices.
Fresh shrimp tastes best, but you can use thawed frozen shrimp in this recipe.