Thai Coconut Shrimp Curry

Why You’ll Love Thai Coconut Shrimp Curry Recipe

You’ll love this recipe because it:

• Delivers bold Thai-inspired flavors using pantry staples

• Comes together quickly—perfect for a weeknight dinner

• Scales easily and adapts well to extra vegetables or mild adjustments for spice

• Tastes even better the next day, making it ideal for leftovers or batch cooking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound raw shrimp, cleaned and prepped (thawed if frozen)

• 1–2 tablespoons avocado oil or olive oil

• 1 white onion

• 1 red bell pepper

• 1–2 large jalapeños (adjust heat by seeds and number)

• 3 tablespoons red curry paste

• 1½ tablespoons fish sauce

• 2 tablespoons brown sugar

• 14 oz canned unsweetened coconut milk

• 1½ tablespoons cornstarch dissolved in 1½ tablespoons cold water

• 2–3 tablespoons fresh chopped Thai basil for topping

• Lime wedges for serving

• Crushed red pepper flakes (optional extra heat)

Directions

1. Prepare the shrimp: peel, clean, and if frozen, thaw and pat dry.

2. Dice the onion, cut the red bell pepper into thin strips, and mince or slice the jalapeño (include or exclude seeds depending on desired heat).

3. Heat oil over medium-high heat in a large pan. Add the onion, jalapeño, and bell pepper. Cook until softened, about 4–5 minutes. Use a slotted spoon to transfer the vegetables to a bowl and set aside.

4. In the same pan over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil.

5. In a small bowl, combine the cornstarch and cold water, whisk until dissolved, then add to the sauce. Simmer until the sauce thickens, about 5 minutes, stirring occasionally.

6. Add the shrimp into the sauce along with the cooked vegetables. If you prefer slightly firmer vegetables, you may add them later. Let the curry simmer gently and stir occasionally until the shrimp are cooked through and opaque.

7. Taste and adjust seasonings: add extra red curry paste for more depth, salt to taste, or crushed red pepper flakes for added heat.

8. Top with chopped Thai basil and serve with jasmine or basmati rice, noodles, or a low-carb option like cauliflower rice. Serve with lime wedges.

Servings and timing

This recipe yields 4 servings.
It requires approximately 15 minutes prep time and 15 minutes cook time, for a total time of around 30 minutes.

Variations

• Swap the shrimp for chicken, tofu, or mixed seafood for a different protein twist

• Add extra vegetables like broccoli, zucchini, peas, or mushrooms to bulk it up and boost nutrition

• Adjust the curry paste and jalapeño to control spice level

• Use green or yellow curry paste instead of red for a flavor variation

• Substitute light coconut milk for a lighter version of the sauce

• Try different bases like rice noodles, quinoa, or cauliflower rice

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days

• Reheat gently in a saucepan over medium heat, stirring occasionally; add a splash of water or coconut milk if the sauce is too thick

• For best texture, consider cooking fresh shrimp when reheating

• Freeze in freezer-safe containers or bags for up to 2 months; thaw in the refrigerator before reheating

FAQs

What kind of shrimp should I use?

Use large or extra-large raw shrimp, peeled and deveined. Medium size works too—just make sure they’re cleaned and thawed if frozen.

Can I make this dish milder or spicier?

Yes. Use less jalapeño and curry paste for a milder flavor, or add more (plus red pepper flakes) for extra heat.

Can I use light coconut milk instead of full-fat?

Absolutely. Light coconut milk will yield a thinner, less rich sauce but still taste great.

What can I serve with this curry?

It goes well with jasmine or basmati rice, rice noodles, naan, or cauliflower rice for a low-carb option.

Can I add more vegetables?

Yes. Popular additions include broccoli, mushrooms, zucchini, or green peas to boost nutrition and color.

How do I know when the shrimp is done?

Shrimp are done when they turn opaque, pink, and are firm to the touch without being rubbery.

Can I prepare this ahead of time?

You can prep the sauce and vegetables ahead, refrigerate, and cook the shrimp just before serving to keep them tender.

Is it freezer-friendly?

Yes, freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Can I make this vegetarian or vegan?

Yes. Use tofu or a plant-based protein, a vegan fish sauce substitute (or soy sauce with seaweed), and ensure your curry paste is vegan.

What if I don’t have cornstarch — can I skip it?

Yes. The sauce may be thinner, but coconut milk will still thicken slightly on its own when simmered.

Conclusion

This Thai Coconut Shrimp Curry is the perfect blend of convenience and flavor. It comes together quickly with pantry staples and offers plenty of room for customization. Whether you prefer it mild or fiery, packed with veggies or kept simple, this curry delivers every time. Ideal for weeknight meals or make-ahead lunches, it’s a reliable recipe that’s sure to satisfy.

Thai Coconut Shrimp Curry

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A quick and flavorful Thai Coconut Shrimp Curry made with red curry paste, coconut milk, and fresh vegetables. Perfect for weeknight dinners and easily customizable.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

• 1 pound raw shrimp, cleaned and prepped (thawed if frozen)
• 1–2 tablespoons avocado oil or olive oil
• 1 white onion, diced
• 1 red bell pepper, cut into thin strips
• 1–2 large jalapeños, minced or sliced (adjust heat by seeds and number)
• 3 tablespoons red curry paste
• 1½ tablespoons fish sauce
• 2 tablespoons brown sugar
• 14 oz canned unsweetened coconut milk
• 1½ tablespoons cornstarch dissolved in 1½ tablespoons cold water
• 2–3 tablespoons fresh chopped Thai basil for topping
• Lime wedges for serving
• Crushed red pepper flakes (optional)

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Instructions

1. Peel, clean, and if frozen, thaw and pat dry the shrimp.
2. Dice the onion, slice the red bell pepper into thin strips, and mince or slice the jalapeño.
3. Heat oil over medium-high heat in a large pan. Add the onion, jalapeño, and bell pepper. Cook for 4–5 minutes until softened. Transfer vegetables to a bowl and set aside.
4. In the same pan over medium heat, add coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil.
5. In a small bowl, mix cornstarch and cold water until dissolved, then add to the sauce. Simmer for about 5 minutes, stirring occasionally, until thickened.
6. Add shrimp and cooked vegetables to the sauce. Simmer gently, stirring occasionally, until shrimp are opaque and cooked through.
7. Taste and adjust seasoning with more curry paste, salt, or red pepper flakes as desired.
8. Top with chopped Thai basil and serve with jasmine rice, noodles, or cauliflower rice. Add lime wedges on the side.

Notes

• Use tofu, chicken, or mixed seafood as a protein alternative.
• Add vegetables like broccoli, mushrooms, or peas for extra nutrition.
• Adjust jalapeño and curry paste for your preferred spice level.
• Light coconut milk can be used for a lighter version.
• Freeze leftovers for up to 2 months; reheat gently and consider using freshly cooked shrimp for best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 7g
• Sodium: 820mg
• Fat: 24g
• Saturated Fat: 16g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 180mg