Thai Coconut Shrimp Curry

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You have never had a homecooked dish of Thai Coconut Shrimp Curry this good! With a coconut curry sauce and succulent shrimp, this recipe is so delicious and beyond easy to make.

The best part? This dish tastes like you spent hours preparing it but it only takes a few minutes!

You have never had a homecooked dish of Thai Coconut Shrimp Curry this good! With a coconut curry sauce and succulent shrimp, this recipe is so delicious and beyond easy to make.
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What Is Thai Curry?

Curry originated in Asia. It’s loaded with intense, rich flavor and comes in several different varieties. It’s usually made with spices such as turmeric, coriander, ginger, and chilies.

Thai versions of curry usually contain coconut. It balances the intense spices very well and gives a nice flavor to the dish. This recipe also includes red curry paste for a spicy kick that is balanced out by sweet coconut milk.

Ingredients You’ll Need

  • raw shrimp
  • olive oil
  • onion
  • red bell pepper
  • jalapeño
  • canned coconut milk
  • red curry paste
  • fish sauce
  • brown sugar
  • cornstarch mixed with cold water
  • cilantro for topping
  • lime wedges for serving

(Note: Full recipe is at the bottom of the post)

You have never had a homecooked dish of Thai Coconut Shrimp Curry this good! With a coconut curry sauce and succulent shrimp, this recipe is so delicious and beyond easy to make.

How to Make Thai Coconut Shrimp Curry

  • In a large pan, heat oil over medium heat. Sauté onion, jalapeno, and bell pepper until softened. Remove veggies with a slotted spoon and set them aside in a bowl.
  • Add coconut milk, red curry paste, fish sauce, and brown sugar to the pan and heat over medium heat. Whisk everything together and bring it to a boil.
  • In a small bowl, dissolve the cornstarch in water with a whisk. Add to sauce and simmer until thickened. Stir occasionally and cook for about 5 minutes.
  • Gently pat shrimp dry and add to the sauce. Add in veggies and simmer until shrimp are fully cooked.
You have never had a homecooked dish of Thai Coconut Shrimp Curry this good! With a coconut curry sauce and succulent shrimp, this recipe is so delicious and beyond easy to make.

Tips and Tricks

  • Onions are best diced in this meal. Slice bell peppers thinly, and mince jalapeno. Thinly sliced jalapeno will also do.
  • If you like your curry spicy, use two jalapenos and add the jalapeno seeds, too. If you prefer a milder taste, you can nix the jalapeno altogether.

How to Serve Thai Shrimp Curry

A uniquely and intensely flavorful dish, Thai shrimp curry is best served alongside a neutral flavor like fluffy rice. It also soaks up the curry sauce very well making it a truly delectable dish.

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You have never had a homecooked dish of Thai Coconut Shrimp Curry this good! With a coconut curry sauce and succulent shrimp, this recipe is so delicious and beyond easy to make.

Thai Coconut Shrimp Curry Recipe

By: Izzy
You have never had a homecooked dish of Thai Coconut Shrimp Curry this good! With a coconut curry sauce and succulent shrimp, this recipe is so delicious and beyond easy to make.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings

Ingredients 

  • 1 pound raw shrimp, thawed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, sliced
  • 1 large jalapeño, (or more to taste), sliced
  • 14 ounces canned coconut milk, unsweetened
  • 3 tablespoons red curry paste
  • 1 1/2 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch, mixed with 1 tablespoon cold water
  • 2 tablespoons fresh cilantro, for topping
  • lime wedges, for serving

Instructions 

  • Thaw frozen shrimp. Rinse, peel, and clean shrimp before anything else.
  • In a large pan, heat oil over medium heat. Sauté onion, jalapeno, and bell pepper until softened (about 4 to 5 minutes). Remove veggies with a slotted spoon and set them aside in a bowl.
  • Add coconut milk, red curry paste, fish sauce, and brown sugar to the pan and heat over medium heat. Whisk everything together and bring it to a boil.
  • In a small bowl, dissolve the cornstarch in water with a whisk. Add to sauce and simmer until thickened. Stir occasionally and cook for about 5 minutes.
  • Gently pat shrimp dry and add to the sauce. Add in veggies and simmer until shrimp are fully cooked.
  • Taste your curry and adjust seasonings if desired. Garnish with cilantro and serve alongside steamed rice.

Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.

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About Izzy

I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

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