Description
Thai Coconut Shrimp Curry is a creamy, flavorful dinner featuring tender seasoned shrimp simmered in a rich coconut milk sauce with Thai red curry paste, garlic, ginger, and bell peppers. Finished with fresh Thai basil and a squeeze of lime, this easy stovetop curry delivers a delicious balance of savory, tangy, and gently spicy flavors.
Ingredients
Scale
For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon red pepper flakes
- ½ teaspoon turmeric
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
For the Coconut Curry:
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 bell pepper, sliced
- 4 garlic cloves, grated
- 1 tablespoon freshly grated ginger
- 1 shallot, finely chopped
- ½ cup chicken broth or vegetable broth
- 3 tablespoons Thai red curry paste
- 2 teaspoons brown sugar
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 can (14 oz/400 ml) full-fat unsweetened coconut milk
- Juice of ½ lime
- 1 teaspoon sriracha (optional)
- 1 handful torn Thai basil
For the Toppings:
- Scallions
- Fried onions
- Cilantro
- Chili pepper
Instructions
- Season the shrimp: Place the peeled and deveined shrimp in a bowl. Add the soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Toss until evenly coated.
- Sauté the vegetables: Heat the vegetable oil and unsalted butter in a large skillet over medium heat. Add the sliced bell pepper and chopped shallot. Cook until they begin to soften, then add the grated garlic and ginger and stir until fragrant.
- Make the curry sauce: Add the Thai red curry paste and stir briefly. Add the broth, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Stir well, then pour in the coconut milk and bring the sauce to a gentle simmer.
- Cook the shrimp: Add the seasoned shrimp to the simmering sauce. Cook gently, turning as needed, until the shrimp are pink, opaque, and cooked through.
- Finish the curry: Stir in the lime juice, optional sriracha, and torn Thai basil. Taste and adjust the seasoning if needed.
- Garnish and serve: Top with scallions, fried onions, cilantro, and chili pepper. Serve immediately with steamed jasmine rice, if desired.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Vegetable broth can replace chicken broth.
- Adjust the heat with the optional sriracha and chili pepper.
- Avoid overcooking the shrimp to keep them tender.
- Refrigerate leftovers in an airtight container for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 430 kcal
Keywords: Thai Coconut Shrimp Curry, coconut shrimp curry, Thai shrimp curry, Thai red curry shrimp, creamy coconut curry, shrimp in coconut milk, easy shrimp curry, red curry coconut shrimp, stovetop shrimp dinner, Thai-inspired seafood recipe