Go Back
To make this tasty Thai Coconut Shrimp Curry, gather these items: - 1 pound large shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon brown sugar - 1 bell pepper, sliced (red or yellow for color) - 1 cup snap peas, trimmed - 1 small onion, thinly sliced - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons vegetable oil - Fresh basil leaves for garnish - Cooked jasmine rice for serving Using good quality brands can boost your dish. Here are some I recommend: - Coconut milk: Thai Kitchen or Aroy-D - Red curry paste: Maesri or Thai Kitchen - Fish sauce: Red Boat or Tiparos You can easily adapt this recipe for different diets: - For a vegetarian version, use soy sauce instead of fish sauce. - For a vegan option, stick with soy sauce and omit any shrimp. - You can swap shrimp with tofu or chickpeas for a protein boost. - Use any fresh vegetables you like, such as zucchini or broccoli. {{ingredient_image_1}} Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add 1 thinly sliced onion. Sauté the onion for 2-3 minutes until it turns soft and clear. This step builds the base flavor for your curry. Next, add 3 minced garlic cloves and 1 tablespoon of grated ginger to the skillet. Cook these for about 1 minute until they smell nice. Then, add 2 tablespoons of red curry paste. Mix this well with the onion and cook for 1-2 minutes. This lets the flavors blend together, making your curry rich and tasty. Now, pour in 1 can (13.5 oz) of coconut milk. Stir it well to combine with the curry paste. You’ll also add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Mix until the sugar dissolves. Bring the mixture to a gentle simmer. Then, add 1 sliced bell pepper and 1 cup of snap peas. Cook these for about 5 minutes until they are soft but still crisp. Finally, add 1 pound of large shrimp to the skillet. Let them cook for 3-4 minutes until they turn pink and opaque. This step makes the dish hearty and full of flavor. To get the best flavor, use fresh ingredients. Fresh shrimp, garlic, and ginger make a big difference. The red curry paste is key, too. It gives the dish its bold taste. Don’t skip the fish sauce; it adds a salty depth. Balance the sweetness with brown sugar. This mix of flavors is what makes your curry pop. Cook shrimp until they turn pink and opaque. This usually takes just 3-4 minutes. If you overcook them, they can become tough. To check, cut one in half. It should be white all the way through. Adding shrimp at the right time is crucial. Add them after the veggies are tender for the best texture. If you like heat, add more red curry paste. Start with a little and taste as you go. You can also add fresh chili for extra kick. If it's too spicy, balance it with more coconut milk or brown sugar. This way, you can control the heat to suit your taste. Pro Tips Fresh Shrimp Selection: Always choose the freshest shrimp available. Look for shrimp that are firm to the touch and have a mild ocean scent. Customizing Spice Level: Adjust the amount of red curry paste according to your heat preference. Start with less and add more if desired. Vegetable Variations: Feel free to substitute or add your favorite vegetables like zucchini, carrots, or broccoli for added texture and flavor. Garnishing Tips: Fresh herbs elevate the dish! Consider adding cilantro or mint along with basil for a more aromatic finish. {{image_2}} You can easily make this dish vegetarian or vegan. Instead of shrimp, use tofu or tempeh. They soak up the flavors well. Replace fish sauce with soy sauce for a vegan twist. Try adding mushrooms for a rich texture. You can also add eggplant, zucchini, or carrots for extra flavor and nutrients. If you want to switch up the protein, chicken works great. Cut it into bite-sized pieces and cook it the same way as shrimp. You can also try using scallops or firm fish like salmon. Each protein gives a unique taste and texture. Just be sure to adjust cooking times to keep everything tender. Feel free to mix and match your veggies in this curry. Broccoli, green beans, or bok choy add nice crunch. You can also use sweet corn or baby corn for a hint of sweetness. For color, consider adding purple cabbage or carrots. The more veggies you use, the more vibrant and healthy your meal becomes! To keep your Thai coconut shrimp curry fresh, let it cool first. Store it in an airtight container. This helps lock in flavor and moisture. You can keep it in the fridge for up to three days. If you plan to eat it later, store it separately from the rice. This keeps both the curry and rice in good shape. When you're ready to enjoy your leftovers, reheat the curry gently. You can use the stove or microwave. If using the stove, pour the curry into a pan. Heat it on low, stirring often. If using a microwave, cover the bowl and heat it in short bursts. Stir after each burst until warm. Add a splash of water if it seems too thick. If you want to save some for later, you can freeze the curry. Use a freezer-safe container and leave some space at the top. The curry will expand when frozen. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat as mentioned above for a tasty meal anytime. You can serve Thai Coconut Shrimp Curry with cooked jasmine rice. This rice soaks up the tasty sauce and makes each bite better. You can also add a side of fresh salad with cucumbers and lime for a crunchy contrast. If you like, serve it with crusty bread to dip into the curry sauce. To make your curry spicier, add more red curry paste. Start with one extra tablespoon and taste it. If you want more heat, try adding sliced fresh chili peppers. Thai bird's eye chili works well for a kick. You can also sprinkle some red pepper flakes for extra spice when serving. Yes, you can use frozen shrimp. Just make sure to thaw them before cooking. Place the shrimp in cold water for about 15 minutes to thaw quickly. Pat them dry and then add them to your curry. Frozen shrimp is a great option and still tastes delicious in this dish. This blog post covered key ingredients, step-by-step instructions, and helpful tips for Thai Coconut Shrimp Curry. You learned about best brands, smart substitutions, and options for variations. I shared ways to store leftovers and answered common questions to improve your cooking. In the end, this dish offers tasty flexibility for all diets. Make it your own and enjoy every bite!

Exotic Thai Coconut Shrimp Curry

A flavorful and aromatic shrimp curry made with coconut milk and red curry paste, served over jasmine rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • 1 bell pepper sliced (red or yellow for color)
  • 1 cup snap peas, trimmed
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons vegetable oil
  • to taste fresh basil leaves for garnish
  • as needed cooked jasmine rice for serving

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and sauté for 2-3 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the red curry paste to the skillet, stirring well to combine with the onion mixture. Cook for about 1-2 minutes, allowing the flavors to meld.
  • Slowly pour in the coconut milk, stirring continuously to mix the curry paste evenly into the milk.
  • Add the fish sauce and brown sugar to the mix, stirring until the sugar dissolves. Bring the mixture to a gentle simmer.
  • Add the sliced bell pepper and snap peas to the curry. Cook for about 5 minutes until the vegetables are tender but still crisp.
  • Carefully add the shrimp to the skillet, allowing them to poach in the curry for about 3-4 minutes, or until they turn pink and opaque.
  • Taste the curry and adjust the seasoning as needed, adding more fish sauce or sugar to balance flavors.
  • Spoon the hot curry over bowls of cooked jasmine rice and garnish with fresh basil leaves.

Notes

For a vegetarian option, substitute fish sauce with soy sauce.
Keyword coconut, curry, quick meal, shrimp, Thai