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–+ servings
Thai Coconut Shrimp Curry

Easy Thai Coconut Shrimp Curry: Creamy Comfort at Home

A quick and easy Thai Coconut Shrimp Curry that captures vibrant flavors in a creamy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb Shrimp peeled and deveined
  • 2 tbsp Low sodium soy sauce or regular soy sauce
  • 1 tsp Red pepper flakes adjust to taste
  • 1 tsp Turmeric fresh or ground
  • 1 tsp Garlic powder or fresh garlic
  • 1 tsp White pepper or black pepper
  • 2 tbsp Vegetable oil or any neutral oil
  • 1 tbsp Unsalted butter or all oil for dairy-free
  • 1 medium Bell pepper sliced
  • 4 cloves Garlic grated
  • 1 inch Ginger grated, fresh recommended
  • 1 medium Shallot finely chopped
  • 1 cup Chicken or vegetable broth vegetable for vegetarian option
  • 2 tbsp Thai red curry paste heart of the flavor
  • 1 tbsp Brown sugar or honey as an alternative
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tbsp Fish sauce omit for vegan version
  • 1 can Coconut milk unsweetened, full fat
  • 2 tbsp Lime juice fresh preferred
  • 1 tbsp Sriracha optional for extra heat
  • 1 handful Thai basil torn leaves
  • Toppings scallions, fried onions, cilantro, chili pepper

Equipment

  • skillet
  • medium bowl
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Prepare the shrimp by peeling and deveining. Marinate shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper for 10 minutes.
  2. Chop the vegetables including grating garlic and ginger, slicing the bell pepper, and chopping the shallot.
  3. In a skillet, heat oil and butter. Sear the marinated shrimp for 1 minute on each side until pink and opaque. Remove and set aside.
  4. Add bell pepper to the skillet and sauté for about 5 minutes until softened.
  5. Add ginger, garlic, and shallot, sautéing for 2 minutes until fragrant.
  6. Deglaze with broth, simmer for 2 minutes, then add curry paste, brown sugar, and fish sauce. Cook for another minute.
  7. Pour in coconut milk, bring to a gentle boil, then simmer for 5 minutes until thickened.
  8. Stir in lime juice, sriracha, and basil. Return shrimp to heat through for 1 minute.
  9. Serve with desired toppings and pair with rice or noodles.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

For a vibrant meal, serve immediately with jasmine rice or rice noodles and a cucumber salad on the side.

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