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This Thai Coconut Shrimp Curry is a delicious and vibrant meal that’s ready in just 35 minutes. The creamy coconut milk, paired with fresh herbs and a hint of spice, makes every bite irresistible. Perfect for a quick weeknight dinner that’s sure to impress!
Before You Start
- Shrimp: Make sure to pat the shrimp dry with paper towels; this helps them sear rather than steam when cooking.
- Coconut Milk: Shake the can well before opening to ensure a smooth consistency.
- Spice Level: Adjust the Thai red curry paste to control the spice level. Start with 1 tablespoon and add more if desired.
- Vegetable Prep: Thinly slice the bell pepper and finely chop the onion to ensure they cook evenly and quickly.
How to Peel and Devein Shrimp
Peeling and deveining shrimp might seem daunting, but it’s actually quite simple with the right steps. Here’s how to do it:
- Remove the Shell: Hold the shrimp by the tail and gently pull off the legs. Start at the thicker end and peel off the shell, leaving the tail intact if you prefer.
- Devein the Shrimp: Make a shallow cut along the back of the shrimp with a small paring knife. Locate the dark vein running down the back, then use the tip of the knife or a toothpick to lift it out and discard it.
- Rinse and Dry: Rinse the shrimp under cold water to remove any remaining shell fragments. Pat them dry with paper towels.
Tip: If you’re short on time, buy shrimp that are already peeled and deveined to make the process quicker.
Main Ingredients You’ll Need
- Shrimp: You can use fresh or frozen shrimp. If you’re using frozen, ensure they are thawed and patted dry before cooking.
- Coconut Milk: Opt for full-fat coconut milk for a richer curry. Shake the can well before opening.
- Thai Red Curry Paste: This is available in most grocery stores, but I usually buy mine from amazon. Red curry paste tends to be quite spicy, so make sure to taste and adjust the amount to whatever you can handle.
- Fresh Herbs: Basil and cilantro add freshness to the dish. Use fresh herbs for the best flavor.
- Fish Sauce: Adds depth and umami to the curry. Look for high-quality fish sauce for the best taste. Alternative: If you don’t like fish sauce, you can use soy sauce or tamari as a substitute.
- Garlic and Ginger: Fresh garlic and ginger are key to the aromatic base of the curry. Mince the garlic and grate the ginger for the best results.
Cook The Shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of large shrimp (peeled and deveined) and cook until pink and just cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. Tip: Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming, giving them a better texture.
Sauté the Vegetables
In the same skillet, reduce the heat to medium. Add ½ medium finely chopped onion and 1 thinly sliced medium red bell pepper. Sauté until they begin to soften, about 3-5 minutes. Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger, and cook for another 1 minute until fragrant. Tip: Cutting the veggies thinly and evenly helps them cook quickly and evenly, bringing out their natural sweetness.
Create the Curry Base
Stir in 2 tablespoons of Thai red curry paste and cook for 1 minute, mixing well. Pour in 14 ounces of coconut milk (1 can) and ½ cup of chicken broth, and bring the mixture to a simmer. Tip: Cooking the curry paste briefly before adding liquids helps to release its flavors, making the curry more aromatic.
Flavor the Sauce
Mix in 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and ½ teaspoon of salt. Let it simmer gently for about 10 minutes or until the sauce begins to thicken. Tip: The fish sauce adds depth and umami, while the brown sugar balances out the flavors with a touch of sweetness.
Combine and Heat Through
Return the cooked shrimp to the skillet along with ¼ cup each of chopped fresh basil and cilantro. Stir to combine and reheat the shrimp in the curry sauce for about 2 minutes until everything is heated through. Tip: Adding the shrimp back in just at the end ensures they stay tender and juicy.
Finish with Lime
Stir in 1 tablespoon of lime juice just before serving. Serve hot over steamed jasmine rice and garnish with additional cilantro if desired. Tip: A squeeze of lime juice right before serving brightens up the dish, adding a fresh, tangy note that complements the creamy curry.
How To Serve
Serve this Thai Coconut Shrimp Curry with steamed jasmine rice or rice noodles to soak up the delicious sauce. You can also pair it with a variety of side dishes to create a complete meal. Here are some great options:
Frequently Asked Questions
Can I use other proteins instead of shrimp?
Yes, you can substitute the shrimp with chicken, tofu, or fish. Just adjust the cooking time accordingly to ensure your protein is fully cooked.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool the curry to room temperature before refrigerating to maintain the best texture and flavor.
Can I freeze this curry?
Yes, you can freeze the curry. Place it in an airtight container or freezer bag and freeze for up to 2 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat gently on the stove.
Other Easy Asian Recipe Ideas
Thai Coconut Shrimp Curry
Video
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 1 medium red bell pepper thinly sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste
- 14 ounces coconut milk 1 can
- ½ cup chicken broth low sodium or no sodium added
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ½ teaspoon salt adjust to taste
- ¼ cup fresh basil leaves chopped
- ¼ cup fresh cilantro chopped (plus extra for garnish)
- 1 tablespoon lime juice
Instructions
- Pat the shrimp dry with paper towels; this helps them sear rather than steam when cooking.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until they turn pink and are just cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the onion and bell pepper, and sauté until they begin to soften, about 3-5 minutes. Add the garlic and ginger, and continue to cook for another 1 minute until fragrant.
- Stir in the Thai red curry paste to the sautéed vegetables and cook for 1 minute, mixing well. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer. Mix in the fish sauce, brown sugar, and salt. Let it simmer gently for about 10 minutes or until the sauce begins to thicken.
- Return the cooked shrimp to the skillet along with the chopped basil and cilantro. Stir to combine and reheat the shrimp in the curry sauce for about 2 minutes until everything is heated through.
- Stir in the lime juice just before serving. Serve the curry hot over steamed jasmine rice and garnish with additional cilantro if desired.
Tips & Notes:
- Pat the shrimp dry before cooking to ensure they sear properly and develop a nice texture.
- Adjust the amount of Thai red curry paste to control the spice level to your liking.
- Substitute fish sauce with soy sauce or tamari if you prefer a different flavor profile.
- Use full-fat coconut milk for a richer and creamier curry.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
