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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.

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)

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

Find it online: https://yumfamilyrecipes.com/thai-coconut-shrimp-curry/