Easy Thai Coconut Shrimp Curry

Transport your taste buds to the vibrant streets of Thailand with this Easy Thai Coconut Shrimp Curry. Juicy shrimp are simmered in a rich, creamy coconut curry sauce infused with aromatic spices and a hint of lime. It’s a perfect quick-fix dinner that’s packed with bold flavors and can be on your table in just 30 minutes.

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Why You’ll Love This Recipe

• Quick & Easy – Ready in just 30 minutes, making it perfect for busy weeknights.
• Bursting with Flavor – A delicious combination of creamy coconut, zesty lime, and fragrant Thai spices.
• Healthy & Nutritious – Protein-rich shrimp and nutrient-dense veggies in every bite.
• Customizable Heat Level – Adjust the spice level to your taste preference.
• Perfect for Meal Prep – Makes great leftovers for lunch or dinner the next day.

Ingredients You’ll Need

For the Curry:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil or coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup vegetable broth (or water)
• 1 tbsp fish sauce (or soy sauce for a vegan option)
• 1 tbsp brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup baby spinach or bok choy
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Fresh basil leaves (optional)
• Red chili flakes or sliced red chili (for heat, optional)

For Serving:

• Steamed jasmine rice or coconut rice
• Lime wedges

Tools You’ll Need:

• Large skillet or wok
• Mixing spoon
• Cutting board and knife
• Medium pot (for rice)

Step-by-Step Instructions

Step 1: Prepare the Shrimp

1. Rinse and pat the shrimp dry with paper towels.
2. Season lightly with salt and set aside.

Step 2: Sauté the Aromatics

1. Heat oil in a large skillet or wok over medium heat.
2. Add onion and sauté for 2-3 minutes until softened.
3. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 3: Cook the Curry Base

1. Stir in the red curry paste and cook for 1 minute to release its flavors.
2. Pour in the coconut milk and vegetable broth, stirring to combine.
3. Add fish sauce and brown sugar, then bring to a gentle simmer.
4. Reduce heat to medium-low and let the sauce thicken for 5-7 minutes.

Step 4: Add Shrimp & Vegetables

1. Add the shrimp to the simmering curry sauce and cook for 3-4 minutes until the shrimp turn pink and opaque.
2. Add bell peppers and spinach, stirring gently to combine.
3. Cook for another 2-3 minutes until the vegetables are tender but still vibrant.

Step 5: Finish the Curry

1. Squeeze fresh lime juice over the curry and stir to combine.
2. Taste and adjust seasoning – add more curry paste for heat, more fish sauce for umami, or more sugar for sweetness.

Step 6: Serve & Garnish

1. Spoon the curry over a bed of jasmine rice or coconut rice.
2. Garnish with fresh cilantro, basil, and a sprinkle of red chili flakes for extra heat.
3. Serve with lime wedges on the side for a zesty kick.

Tips for Perfect Thai Coconut Shrimp Curry

• Don’t Overcook the Shrimp: Shrimp cook quickly; 3-4 minutes is all it takes to avoid rubbery texture.
• Adjust the Heat Level: Add more curry paste or chili flakes for extra spice.
• Use Full-Fat Coconut Milk: For the creamiest texture and richest flavor, opt for full-fat coconut milk.
• Add Veggies: Swap in zucchini, mushrooms, or snap peas for a more veggie-loaded curry.

Serving Suggestions

• Steamed Jasmine Rice: Classic pairing to soak up all that delicious curry sauce.
• Naan or Flatbread: Great for dipping and scooping.
• Mango Salad: A refreshing, sweet contrast to the spicy curry.
• Iced Thai Tea: Cool and creamy, perfect for balancing the heat.

How to Store & Reheat

Storing:

• Refrigerate leftover curry in an airtight container for up to 3 days.

Freezing:

• Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.

Reheating:

• Stovetop: Reheat over low heat, adding a splash of coconut milk or water to loosen the sauce.
• Microwave: Heat in 30-second intervals, stirring in between, until warmed through.

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking to avoid excess moisture.

2. Can I make it vegetarian?
Absolutely. Replace the shrimp with tofu, chickpeas, or mixed vegetables.

3. How do I make it spicier?
Increase the amount of red curry paste or add Thai bird’s eye chilies for extra heat.

4. What other protein can I use?
Chicken, tofu, or firm white fish are all great substitutes.

Final Thoughts

This Easy Thai Coconut Shrimp Curry is a fragrant, flavorful dish that brings the vibrant, aromatic flavors of Thai cuisine right to your kitchen. With creamy coconut milk, tender shrimp, and a zesty lime finish, it’s a one-pan dinner that’s both quick to make and incredibly satisfying.

Perfect for a weeknight dinner or a cozy weekend meal, this curry is as versatile as it is delicious. Serve it over steamed rice, pair it with a crisp salad, and enjoy the taste of Thailand in every bite.

Try it out and let the comforting, creamy flavors transport you to a tropical paradise – one spoonful at a time.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Thai

Nutritional Information (Per Serving):

Calories: 410 | Protein: 26g | Carbohydrates: 34g | Fat: 22g | Fiber: 5g | Sodium: 630mg

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