Delicious Thai Coconut Shrimp Curry Recipe

Jump to Recipe

Transport your taste buds to Thailand with this Delicious Thai Coconut Shrimp Curry. This recipe combines juicy shrimp with a rich, creamy coconut milk base and a blend of aromatic spices. The curry’s vibrant flavors come from a mix of fresh herbs, zesty lime, and a hint of sweetness, making each bite a tantalizing experience. Perfect for a weeknight dinner or a cozy weekend meal, this dish is both comforting and exotic, with a sauce that’s so good you’ll want to scoop up every last drop.

With just a few simple steps, you can whip up this flavorful curry in no time. The shrimp cooks quickly in the fragrant coconut sauce, absorbing all those delicious spices. Pair it with jasmine rice or noodles for a complete meal that’s as satisfying as it is easy to make. This Thai Coconut Shrimp Curry is sure to become a new favorite in your recipe collection, bringing a taste of Thailand right to your kitchen.

Ingredients & Substitutions

Shrimp:

• 1 pound shrimp peeled and deveined
• ½ tsp red pepper flakes
• ½ tsp turmeric
• 1 tsp garlic powder
• ¼ tsp white pepper

Coconut Curry:

• 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 or vegetable broth
• 3 tbsp mild 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

How to Make Pan Fried Cod with Lemon Butter Sauce:

• Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.
• Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.
• Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.
• In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
• Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.
• Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!