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Easy Thai Coconut Shrimp Curry

Easy Thai Coconut Shrimp Curry

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  • Author: Sakan
  • Total Time: 30 minutes

Description

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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Ingredients

Scale

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

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.

Notes

  • 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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Cuisine: Thai

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Find it online: https://spicedrecipe.com/easy-thai-coconut-shrimp-curry/