Coconut Shrimp Curry with a Thai Twist Description:
This Thai-inspired coconut shrimp curry is rich, creamy, and bursting with bold flavors. Juicy shrimp are simmered in a luscious coconut milk sauce infused with Thai red curry paste, garlic, ginger, and lime. It’s a delicious fusion of sweet, spicy, tangy, and savory notes — all coming together in one quick and satisfying meal. Ingredients:
Serves 4
1 lb (450g) raw shrimp, peeled and deveined
1 tbsp coconut oil (or vegetable oil)
1 small onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2 tbsp Thai red curry paste
1 can (400 ml) coconut milk (full-fat preferred)
1 tsp fish sauce (optional for umami)
1 tsp soy sauce
1 tsp brown sugar
Juice of 1 lime
1 cup cherry tomatoes, halved (optional)
1 red bell pepper, thinly sliced
Fresh Thai basil or cilantro for garnish
Salt to taste
Cooked jasmine rice or rice noodles for servin
Instructions:
⏱️ Total Time: 25 minutes
Prep Time: 10 mins
Cook Time: 15 mins
Step-by-Step:
Prepare Shrimp
Pat the shrimp dry and season lightly with salt.
Sauté Aromatics
In a large skillet or wok, heat coconut oil over medium heat. Add chopped onion and sauté until soft (about 3 minutes). Add garlic and ginger and cook for 1 more minute.
Cook the Curry Paste
Stir in the Thai red curry paste and cook for 1-2 minutes until fragrant and slightly darkened in color.
Simmer the Sauce
Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine. Add cherry tomatoes and bell pepper. Simmer on medium-low for 5-6 minutes until the vegetables are tender.
Add the Shrimp
Add shrimp to the simmering curry. Cook for 3-4 minutes, or until shrimp are pink and opaque. Do not overcook.
Finish with Lime
Squeeze in fresh lime juice and adjust seasoning with salt or extra soy sauce if needed.
Garnish and Serve
Serve over jasmine rice or noodles. Garnish with Thai basil or cilantro.
Nutritional Information (Per Serving):
Nutrient Amount
Calories ~350 kcal
Protein 26g
Carbohydrates 15g
Fat 22g
Saturated Fat 15g
Fiber 2g
Sugar 5g
Sodium 700mg
Values may vary depending on specific brands and portion sizes.
Q&A:
Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking.
What if I don’t have Thai red curry paste?
You can substitute with yellow or green Thai curry paste, or make a simple homemade paste using chili, garlic, ginger, and spices.
Is it very spicy?
Thai red curry paste has mild to medium heat. Adjust to your spice level by reducing the amount or adding coconut milk to mellow it.
What can I serve with this curry?
Best served with jasmine rice, basmati rice, rice noodles, or even cauliflower rice for a low-carb option.
Can I make it ahead?
Yes. It stores well in the fridge for up to 3 days. Reheat gently to avoid overcooking shrimp.