Thai Coconut Shrimp Curry

This Thai Coconut Shrimp Curry is a fragrant, creamy dish featuring succulent shrimp simmered in a rich coconut-milk-based curry infused with Thai aromatics, red curry paste, lime, and fresh herbs. It’s comforting, colorful, and comes together in under 30 minutes.

Why I Love This Recipe

I love how this curry balances sweet coconut, zesty lime, aromatic spices, and tender shrimp all in one bowl. It’s both exotic and approachable, bringing Thai flavors to my kitchen without fuss. It’s my go-to when I want something warming, flavorful, and quick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Coconut oil or vegetable oil

• Red curry paste

• Garlic, minced

• Fresh ginger, minced

• Thai red chili or chili flakes (adjust for heat)

• Coconut milk (full-fat for richness)

• Fish sauce

• Brown sugar or palm sugar

• Lime juice

• Baby spinach or Thai basil (optional greens)

• Cooked jasmine rice or rice noodles (for serving)

• Optional garnish: fresh cilantro, sliced green onions, lime wedges

Directions

1. I heat oil in a skillet or wok over medium-high heat. Once hot, I stir in red curry paste, garlic, ginger, and chili, cooking until fragrant—about 1 minute.

2. I pour in coconut milk and stir well to incorporate the curry paste. I bring it to a simmer, then stir in fish sauce and brown sugar.

3. I add the shrimp in a single layer, simmering gently until they turn pink and opaque—typically 3–5 minutes, depending on size.

4. I squeeze in fresh lime juice, taste, and adjust seasoning—adding more fish sauce for salt, lime for brightness, or sugar for balance.

5. If I’m using spinach or Thai basil, I stir it in at the end and let it wilt gently in the hot sauce.

6. I serve the curry over jasmine rice or rice noodles, garnishing with cilantro, green onions, and a lime wedge.

Servings and Timing

This recipe serves 4 people.

• Prep time: ~10 minutes (cleaning shrimp, measuring ingredients)

• Cook time: ~15 minutes

• Total time: ~25 minutes

Variations

• Vegetable boost: I stir in sliced bell peppers, snap peas, or broccoli for extra crunch and color.

• Protein swap: I use chicken, tofu, or fish in place of shrimp with the same method.

• Mild version: I use less curry paste or substitute with Thai yellow curry paste for milder flavor.

• Peanut twist: I stir in a spoonful of peanut butter at the end and top with crushed peanuts for a Thai peanut-curried flavor.

Storage/Reheating

I store leftover curry in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm it in a skillet over low-medium heat, adding a splash of coconut milk or water to loosen the sauce. It retains its flavor beautifully after chilling.

FAQs

Can I use frozen shrimp?

Yes—I thaw and pat the shrimp dry before adding; cooking time stays the same once the curry is simmering.

How spicy is this curry?

It has a moderate kick from the red curry paste and optional chili. I adjust heat by adding or reducing chili and balance it with lime and sugar.

Can I make it gluten-free?

Absolutely—I use gluten-free curry paste and fish sauce or substitute with tamari to ensure it’s gluten-friendly.

What can I serve with this curry besides rice?

I also serve it with quinoa, rice noodles, or cauliflower rice. A side of steamed vegetables or a light cucumber salad complements it nicely.

Can I prep this ahead of time?

Yes—I usually make the curry base ahead and refrigerate it separately, then simmer the shrimp fresh before serving to prevent them from getting rubbery.

Conclusion

I adore this Thai Coconut Shrimp Curry for its vibrant, layered flavors and simple prep. It delivers creamy coconut richness, tangy lime brightness, and gentle spice in every spoonful. Whether I’m craving comfort or a little culinary adventure, this curry never disappoints.