If you’re looking for a dish that’s flavorful, comforting, and surprisingly quick to make, this Creamy Thai Coconut Shrimp Curry is just the ticket. Juicy shrimp simmered in a rich, aromatic coconut curry sauce with just the right amount of spice—it’s the kind of meal that feels both indulgent and fresh. Serve it over a bed of steamed rice, and you’ve got a restaurant-quality dish at home.
Why You’ll Love This Recipe?
This curry strikes the perfect balance between creamy and spicy, with bold Thai flavors that come together in no time. It’s a one-pan wonder that’s perfect for busy weeknights but also impressive enough to serve at a dinner gathering. Plus, it’s easy to customize with your favorite veggies or protein swaps.
Ingredients
Here’s a quick peek at what you’ll need. The full list of ingredients is below in the recipe card:
- Large shrimp, peeled and deveined
- Coconut milk for a creamy, silky base
- Thai red curry paste for bold, aromatic flavor
- Fresh garlic and ginger
- Fish sauce and lime juice to balance the flavors
- Fresh cilantro for garnish
These ingredients combine to create a rich, flavorful curry that’s bursting with Thai-inspired goodness.
Directions
Prep the Shrimp
Clean and pat the shrimp dry. Season lightly with salt and set aside while you prepare the sauce.
Sauté the Aromatics
Heat a drizzle of oil in a large skillet or wok over medium heat. Add minced garlic, grated ginger, and chopped onion. Cook for 2-3 minutes, stirring constantly, until fragrant.
Build the Curry Base
Stir in the Thai red curry paste and cook for another minute to release its flavors. Slowly pour in the coconut milk, stirring to combine. Add a splash of fish sauce for depth and a squeeze of fresh lime juice for brightness.
Cook the Shrimp
Add the shrimp to the simmering sauce and cook for 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook them.
Finish and Garnish
Stir in fresh cilantro and adjust the seasoning with more lime juice, salt, or a pinch of sugar if needed. Serve hot over steamed rice or noodles.
Expert Tips and Tricks
- Fresh Shrimp: Fresh or high-quality frozen shrimp make a big difference in the flavor and texture of this dish.
- Balance the Heat: If you like less spice, start with a smaller amount of curry paste and adjust to taste.
- Don’t Overcook the Shrimp: They only need a few minutes to cook through. Overcooking can make them rubbery.
Recipe Variations and Possible Substitutions
- Veggie Addition: Add bell peppers, zucchini, or baby spinach for extra texture and nutrients.
- Protein Swap: Use chicken, tofu, or even firm white fish instead of shrimp.
- Curry Paste Options: If you can’t find red curry paste, green curry paste works beautifully too—it’s a bit more herbaceous but equally delicious.
Serving and Pairing Suggestions
Serve this creamy curry over fluffy jasmine rice or rice noodles for a comforting meal. If you’re looking for sides, try a simple cucumber salad or a plate of crispy spring rolls. For drinks, a chilled Thai iced tea or sparkling water with lime pairs wonderfully with the bold flavors.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over low heat. Avoid boiling the curry to keep the shrimp tender.
- Freezing: This curry freezes well, but for best results, freeze the sauce without the shrimp and add fresh shrimp when reheating.
FAQs
Can I use light coconut milk?
Yes, but the sauce won’t be as rich and creamy. Full-fat coconut milk is ideal for this dish.
What can I use instead of fish sauce?
Soy sauce or tamari can work as a substitute, though it won’t have the same depth of flavor.
Is this curry very spicy?
It depends on the curry paste you use. Red curry paste has a moderate level of heat, but you can adjust the spice by using less or adding a bit of sugar to balance it out.
Can I make this ahead of time?
The sauce can be made ahead and stored in the fridge. Add the shrimp and cook just before serving to keep them perfectly tender.
Conclusion
Creamy Thai Coconut Shrimp Curry is a dish that brings together the best of Thai flavors in an easy, approachable way. With its aromatic sauce, tender shrimp, and vibrant garnishes, it’s sure to become a favorite in your kitchen. Whether you’re making it for a quiet dinner at home or a special gathering, this recipe delivers every time. Grab your skillet, and let’s get cooking—your taste buds will thank you!
Print
Silky Thai Coconut Shrimp Curry – A Bold and Flavorful Tropical Delight
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (or 5–8 for lighter servings) 1x
- Category: Dinner, Main Course
- Method: Simmering, Stir-frying
- Cuisine: Thai
- Diet: Gluten Free
Description
This creamy Thai coconut shrimp curry is bursting with rich, aromatic flavors. With tender shrimp, creamy coconut milk, and a blend of Thai spices, it’s the perfect dish to satisfy your cravings for something exotic and delicious. Serve over rice for a complete meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1/2 cup snow peas
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and ginger, cooking for another minute.
- Add the red curry paste and cook, stirring, for 2-3 minutes until fragrant.
- Pour in the coconut milk and chicken broth, then stir to combine.
- Add the fish sauce, brown sugar, bell pepper, and snow peas. Bring the mixture to a simmer and cook for 5-7 minutes, or until the vegetables are tender.
- Add the shrimp and cook for 3-4 minutes, or until they turn pink and opaque.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- If you prefer a spicier curry, you can add extra red curry paste or chopped chili peppers.
- Serve this dish with jasmine rice or rice noodles for the perfect pairing.
- You can substitute shrimp with chicken or tofu for a different protein option.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 290
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 175mg
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