Name: Thai Coconut Shrimp Curry Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 pound shrimp (peeled and deveined); 1 tsp low sodium soy sauce; ½ tsp red pepper flakes; ½ tsp turmeric; 1 tsp garlic powder; ¼ tsp white pepper; 1 tbsp vegetable oil; 1 tbsp unsalted butter; 1 bell pepper (sliced); 4 garlic cloves (grated); 1 tbsp freshly grated ginger; 1 shallot (finely chopped); ½ cup chicken broth (or vegetable); 3 tbsp Thai red curry paste; 2 tsp brown sugar; ½ tsp turmeric; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp white pepper; 2 tbsp low sodium soy sauce; 1 tbsp fish sauce; 1 can (14 oz/400 ml) unsweetened coconut milk (full fat); ½ lime (juiced); 1 tsp sriracha (optional); 1 handful of torn Thai basil; scallions, fried onions, cilantro, chili pepper for garnish

Jump to Recipe

If you’re craving a dish that instantly transports you to the sun-drenched coasts of Thailand, look no further than this Thai Coconut Shrimp Curry. Packed with sweet, plump shrimp, bold spices, creamy coconut milk, and a pop of fresh herbs, this curry is a celebration of flavors and vibrant color. Each spoonful is delicately balanced, from the heat of red pepper flakes and curry paste to the soothing coolness of lime and aromatic basil. You’ll be amazed by how easy and approachable it is to recreate this restaurant-worthy Thai Coconut Shrimp Curry right in your own kitchen.

Thai Coconut Shrimp Curry Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a mile-long shopping list to make Thai Coconut Shrimp Curry—just a handful of thoughtfully chosen ingredients that transform into pure magic together. Each element here is essential for its unique role, from layering spices to building richness. Here’s what makes this curry absolutely irresistible:

Shrimp (1 pound, peeled and deveined): Sweet, tender shrimp soak up all the luscious flavors and add protein to the dish.
Low sodium soy sauce (1 tsp + 2 tbsp): Adds deep umami flavor while keeping things perfectly seasoned but not too salty.
Red pepper flakes (½ tsp): A pinch of heat that wakes up your tastebuds and brings warmth throughout the curry.
Turmeric (½ tsp + ½ tsp): Earthy and golden, turmeric brings color and a subtle hint of spice.
Garlic powder (1 tsp): Gives the shrimp a base layer of savory garlic essence in the marinade.
White pepper (¼ tsp + ¼ tsp): For a floral, peppery note that elevates the curry without overwhelming it.
Vegetable oil (1 tbsp): Neutral oil for searing the shrimp and sautéing the veggies without extra flavors.
Unsalted butter (1 tbsp): Adds silky richness and helps caramelize the shrimp when searing.
Bell pepper (1, sliced): Brings sweetness, crunch, and vibrant color to every bite.
Garlic cloves (4, grated): Fresh garlic intensifies the aromatic foundation of the curry.
Freshly grated ginger (1 tbsp): Zesty and zingy, ginger brightens and balances the rich coconut sauce.
Shallot (finely chopped): More subtle than onion, shallots melt beautifully into the sauce for gentle sweetness.
Chicken broth (½ cup; or vegetable): Deglazes and adds depth to the simmering curry.
Thai red curry paste (3 tbsp): The heart of Thai Coconut Shrimp Curry, this paste brings complex spice, color, and aroma.
Brown sugar (2 tsp): A touch of sweetness that balances out the spice and tang.
Ground cumin (½ tsp): Adds gentle warmth and earthiness.
Ground coriander (½ tsp): Enhances citrusy, floral flavors in the background.
Fish sauce (1 tbsp): Classic for Thai cuisine, it adds savory depth and a touch of umami.
Unsweetened coconut milk (1 can, 14 oz/400ml, full fat): Creamy, rich coconut is the backbone of the sauce’s silky texture.
Lime (½, juiced): Fresh acidity elevates the dish, cutting through the richness for balance.
Sriracha (1 tsp, optional): Brings extra heat and even more addictive flavor if you love a spicy kick.
Thai basil (handful, torn): Herbaceous fragrance instantly lifts the curry into signature Thai territory.
Scallions: For a bright, oniony finish sprinkled on at the end.
Fried onions: Crunchy, savory garnish that’s absolutely irresistible atop the curry.
Cilantro: Brings a final burst of freshness and color to garnish every bowl.
Chili pepper: For those who want a bolder, spicier finish, fresh chili brings the heat!

How to Make Thai Coconut Shrimp Curry

Step 1: Marinating the Shrimp

Let’s start where all bold flavors begin: marinating! In a mixing bowl, combine the shrimp with 1 teaspoon low sodium soy sauce, red pepper flakes, ½ teaspoon turmeric, garlic powder, and ¼ teaspoon white pepper. Stir everything together so each piece of shrimp gets evenly coated in this aromatic, golden mix. Let it sit aside for a few minutes while you prep the rest of your ingredients—this little pause is the secret to extra juicy, flavorful shrimp in your Thai Coconut Shrimp Curry.

Step 2: Prepping the Veggies

Next, get your chopping board ready and prep all your veggies and aromatics. Grate the fresh ginger and garlic cloves, finely chop the shallot, and slice the bell pepper into strips. Setting up your mise en place now will make the actual cooking process a breeze while the curry fragrance wafts through your kitchen.

Step 3: Searing the Shrimp

Heat the vegetable oil and unsalted butter in a large skillet over high heat until shimmering. Carefully add the marinated shrimp in a single layer—don’t overcrowd! Sear them for just about 1 minute per side until they’re pink, plump, and just barely cooked through. Remove the shrimp from the skillet and set them aside; they’ll finish the journey in your luscious coconut sauce later.

Step 4: Sautéing the Vegetables and Aromatics

In the same skillet, toss in the sliced bell pepper. Give it about 5 minutes to soften and pick up some caramelized edges. Then add your grated garlic and ginger, along with the finely chopped shallot. Stir everything and let it cook for about 2 minutes, until those aromatics are soft, fragrant, and inviting. Pour in the chicken broth to deglaze, gently scraping up all the tasty bits stuck to the bottom of the pan. Simmer for another 2 minutes for a flavorful base.

Step 5: Building the Curry Sauce

Spoon in the Thai red curry paste and stir, smelling the instantly heightened aroma. Add the brown sugar, remaining turmeric, ground cumin, ground coriander, remaining white pepper, 2 tablespoons soy sauce, and fish sauce. Cook this fragrant mixture for a minute, letting the spices bloom. Pour in the creamy coconut milk and bring everything to a gentle boil, then reduce the heat and simmer for 5 minutes. The sauce will thicken and become irresistibly rich, turning the curry that signature golden-orange color.

Step 6: Finishing and Serving

Almost there! Stir in the lime juice, sriracha (if using), and torn Thai basil leaves. Add the shrimp back into the skillet, making sure they’re well coated in the spicy coconut sauce. Simmer for no more than 1 minute so the shrimp stay perfectly tender. To serve, sprinkle with cilantro leaves, fried onions, fresh chili, scallions, or any combo you love. Now get ready to dig into your Thai Coconut Shrimp Curry masterpiece!

How to Serve Thai Coconut Shrimp Curry

Garnishes

A sprinkle of color and crunch is all you need to complete this beautiful bowl of Thai Coconut Shrimp Curry. I love topping mine with generous handfuls of fresh cilantro, crunchy fried onions, slivers of chili pepper for a little fire, and a scattering of scallions. Not only do these garnishes look inviting, they bring extra layers of flavor and freshness to every bite.

Side Dishes

This curry is a star on its own, but it shines even brighter alongside fluffy steamed jasmine rice—perfect for soaking up every drop of sauce. For a refreshing counterpart, serve with a crunchy cucumber salad or lightly sautéed green beans. These cool, crisp sides balance out the bold, creamy curry and round out your feast.

Creative Ways to Present

If you want to impress, try serving Thai Coconut Shrimp Curry in a coconut bowl or over a bed of spiralized zucchini for a lighter twist. For a family-style dinner, pour the curry into a large serving dish, load up on the garnishes, and let everyone dig in with their own toppings on the side. However you serve it, don’t forget lemon or lime wedges for that last squeeze of citrusy brightness!

Make Ahead and Storage

Storing Leftovers

To store leftover Thai Coconut Shrimp Curry, simply transfer it to an airtight container and refrigerate for up to 2 days. The flavors get even more complex overnight, making lunchtime leftovers something to truly look forward to!

Freezing

You can freeze this curry (minus the garnishes) for up to two months. Let it cool completely before portioning into freezer-safe containers. When you’re ready for a cozy bowl of curry, just thaw in the fridge overnight. Keep in mind that shrimp texture can slightly change after freezing, but the sauce will stay wonderful.

Reheating

For best results, gently reheat the curry over medium-low heat on the stovetop, stirring occasionally until hot. Avoid boiling as this can make the shrimp rubbery. You can also microwave in short bursts, stirring halfway, to warm it evenly. Add a splash of coconut milk or water if needed to loosen the sauce.

FAQs

Can I use frozen shrimp for Thai Coconut Shrimp Curry?

Yes, absolutely! Just thaw your shrimp completely and pat them dry with paper towels before marinating. This ensures they’ll soak up the flavors and sear nicely.

Is there a substitute for Thai red curry paste?

If you can’t find Thai red curry paste, you can try a homemade blend of chili flakes, garlic, ginger, and a touch of tomato paste. However, traditional curry paste has a unique complexity, so use the real thing if possible for the best results.

How spicy is this Thai Coconut Shrimp Curry?

It has a moderate kick from red pepper flakes and curry paste, but you can easily adjust the spice level by reducing or omitting the sriracha and chili pepper garnishes, or adding more if you love heat.

Can I make this dish dairy-free?

The only dairy element is the butter used to sear the shrimp. To keep it dairy-free, simply replace butter with an extra tablespoon of vegetable oil, and you’ll still get fantastic results thanks to the rich coconut milk.

What vegetables can I add to the curry?

Feel free to bulk up your Thai Coconut Shrimp Curry with baby spinach, snap peas, mushrooms, or even small cubes of sweet potato. Add them during the sautéing step so they cook to perfection alongside the bell pepper.

Final Thoughts

I can’t wait for you to experience just how vibrant and soul-satisfying this Thai Coconut Shrimp Curry can be! It’s the kind of recipe that makes weeknights feel special and weekends feel like a celebration. Gather your ingredients, invite some friends, and let this curry become a new favorite in your kitchen.

Thai Coconut Shrimp Curry Recipe

★★★★★

5.3 from 12 reviews

Author: Lila
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A delicious and aromatic recipe for Thai Coconut Shrimp Curry that is bursting with exotic flavors. This dish combines succulent shrimp with a rich coconut curry sauce infused with Thai spices and herbs.

Instructions

Marinating: Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper to a bowl. Stir to combine, set aside.
Chopping: Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.
Searing: Heat oil and butter in a large skillet over high heat. Sear shrimp in a single layer, 1 minute per side. Remove from skillet.
Sautéing: In the same skillet, add bell pepper. Sauté for 5 minutes until softened. Add garlic, ginger, and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes.
Simmering: Stir in red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute, then pour in coconut milk. Bring to a boil, then simmer for 5 minutes.
Tossing: Add lime juice, sriracha, and Thai basil. Stir to combine. Toss in shrimp, simmer for 1 minute. Top with cilantro, fried onions, and chili pepper. Serve with cucumber salad and rice. Enjoy!

Notes

Adjust the spice level by increasing or decreasing the amount of red pepper flakes and sriracha.
For a thicker sauce, simmer for a bit longer to reduce and thicken.
Feel free to add other vegetables like bamboo shoots or baby corn for extra texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai