Few things transport me to the vibrant streets of Bangkok faster than the aroma of coconut milk simmering with red curry paste. I first tasted a dish like this during a beach trip to Krabi, where a local vendor served up steaming bowls of shrimp curry over jasmine rice, all from a tiny beachside cart. The balance of creamy coconut, bold spices, and the sweet freshness of seafood instantly hooked me. Back home, I set out to recreate that magical experience—and this recipe comes pretty close!
This Creamy Thai Coconut Shrimp Curry is my go-to when I need something impressive but quick. It’s packed with flavor, comes together in just 30 minutes, and always satisfies those Thai food cravings.
Why You’ll Love This Recipe
- Quick & Easy: From prep to plate in just 30 minutes—weeknight dinner perfection.
- Restaurant-Quality at Home: Tastes like takeout, but better and more wholesome.
- Healthy & Light: Loaded with lean shrimp and crisp veggies, balanced with rich coconut milk.
- One-Pan Wonder: Less mess, more flavor.
- Naturally Dairy-Free: Great for lactose-intolerant diets.
- Customizable Heat: Add more or less curry paste depending on your spice preference.
Ingredients You’ll Need
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (or soy sauce as a substitute)
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Cooked jasmine rice, for serving
Substitutions: Use tofu or chicken instead of shrimp for a different protein. Swap snap peas for green beans or baby spinach if needed.
Step-by-Step Instructions
1. Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Tip: Don’t rush the onions—a slow sauté brings out their natural sweetness.
2. Add Garlic and Ginger
Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
3. Incorporate the Curry Paste
Add the red curry paste and stir it into the aromatics, allowing the flavors to bloom for 1-2 minutes.
4. Pour in the Coconut Milk
Slowly pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Tip: Full-fat coconut milk gives the sauce a rich, velvety texture.
5. Season the Curry
Stir in the fish sauce and brown sugar. Let the sauce simmer for 2-3 minutes. Taste and adjust seasoning as needed.
6. Add the Shrimp and Vegetables
Add the shrimp, red bell pepper slices, and snap peas. Cook for 5-7 minutes, or until shrimp are pink and opaque, and veggies are crisp-tender.
Tip: Avoid overcooking shrimp to keep them juicy and tender.
7. Finish with Lime Juice
Remove the skillet from heat and stir in the lime juice. This brightens the whole dish.
8. Garnish and Serve
Serve hot over jasmine rice and garnish with chopped cilantro if desired.
Serving and Storage Tips
Serving Suggestions: Best served with fluffy jasmine rice, but also great with rice noodles or quinoa. Pair with a Thai cucumber salad for a refreshing contrast.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat on the stovetop or in the microwave. Add a splash of coconut milk or water to loosen the sauce.
Freezing: Best enjoyed fresh, but you can freeze it. Note that shrimp may change texture slightly after thawing.
Helpful Notes
- Shrimp Size: Large shrimp work best. If using frozen, thaw completely and pat dry before cooking.
- Curry Paste Heat Levels: Brands vary—Mae Ploy and Thai Kitchen are great options, but taste-test first.
- Don’t Skip the Lime: That final squeeze of citrus makes the flavors pop.
- Add More Veggies: Try adding zucchini, baby corn, or mushrooms for variety.
Frequently Asked Questions
- Can I use pre-cooked shrimp?
Yes, but add them at the end and just warm them through to avoid rubbery texture. - Can I make this dish vegetarian?
Absolutely! Swap shrimp for tofu or chickpeas, and use soy sauce instead of fish sauce. - How spicy is this curry?
Mild to medium, depending on your curry paste. Add chili flakes or fresh chili if you like it hot. - What kind of coconut milk should I use?
Full-fat canned coconut milk is best. Avoid the beverage kind found in cartons. - Can I prepare the sauce in advance?
Yes! Make the sauce a day ahead and store in the fridge. Add shrimp and veggies when ready to serve. - Why did my sauce curdle?
Too high heat can cause coconut milk to split. Keep it at a gentle simmer.
Final Thoughts
This Creamy Thai Coconut Shrimp Curry brings bold, exotic flavor to your dinner table with very little effort. It's a dish that feels luxurious yet is incredibly easy to whip up on a weeknight. Whether you're hosting a casual dinner or just treating yourself, it hits all the right notes: savory, spicy, sweet, and creamy.
What’s your favorite curry add-in or twist? I'd love to hear how you make this recipe your own!
Creamy Thai Coconut Shrimp Curry
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 red bell pepper sliced
- 1 can 14 oz coconut milk
- 1 tablespoon fish sauce optional
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Steamed jasmine rice for serving
Instructions
- Sauté Aromatics: In a large skillet or wok, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Incorporate Curry Paste: Add red curry paste to the skillet, stirring to combine with the aromatics. Cook for 1-2 minutes to release flavors.
- Add Vegetables: Introduce sliced red bell pepper to the skillet, cooking for 2-3 minutes until slightly tender.
- Pour in Coconut Milk: Slowly pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Season the Sauce: Add fish sauce (if using), brown sugar, and lime juice. Season with salt and pepper to taste. Let the sauce simmer for 5 minutes to meld flavors.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Garnish and Serve: Remove from heat. Garnish with chopped fresh cilantro. Serve hot over steamed jasmine rice.
Notes
- Vegetable Variations: Feel free to add other vegetables like snap peas, zucchini, or spinach for added nutrition and color.
- Protein Alternatives: This curry base works well with chicken, tofu, or mixed seafood.
- Spice Level: Adjust the amount of red curry paste to control the heat level to your preference.
