Creamy Thai Style Shrimp Coconut Curry

Rich and simple Thai-style shrimp coconut curry ready in 35 minutes. Perfect dinner for busy nights!

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Calories: 380 kcal per serving

This creamy Thai shrimp coconut curry brings bright flavors and a smooth sauce to your dinner table. Juicy shrimp swim in fragrant coconut milk with red curry paste and fresh lime.

You don’t need special tools or skills. Follow these clear steps, and even a beginner cook will get a perfect result.

• Quick and ready in 35 minutes
• Balanced sweet, salty, spicy flavors
• Creamy coconut milk base
• Easy steps for new cooks
• Great with rice or noodles

If you can’t get enough garlic, these recipes were made for you. Our garlic butter shrimp is rich, savory, and perfect for dipping crusty bread into the sauce. For a more Mediterranean vibe, try the lemon garlic shrimp. Both dishes pair beautifully with a side of pasta or a fresh green salad for a complete, garlic-infused feast.

Ingredients

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 can (14 oz/400 ml) full-fat coconut milk
• 2 tbsp red curry paste
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime (about 2 tbsp)
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice or rice noodles, to serve

How to make it

1. Heat oil in a large pan over medium heat.
2. Add onion, bell pepper, garlic, and ginger. Sauté 3–4 minutes until soft.
3. Stir in red curry paste. Cook 1 minute to release aroma.
4. Pour in coconut milk. Whisk to mix paste and milk evenly.
5. Add fish sauce and brown sugar. Stir and bring to a gentle simmer.
6. Season sauce with salt and pepper. Taste and adjust.
7. Add shrimp. Cook 3–4 minutes, until shrimp turn pink. Do not overcook.
8. Remove pan from heat. Stir in lime juice.
9. Spoon curry over rice or noodles. Garnish with cilantro and serve hot.

Tips and common mistakes

• Don’t boil coconut milk hard—keep it at a gentle simmer.
• Trim shrimp tails for easy eating.
• Taste the sauce before adding shrimp. Adjust seasoning early.
• If sauce is too thin, simmer 2–3 extra minutes to thicken.

Substitutions

• Shrimp: Use chicken strips or tofu for a protein change.
• Red curry paste: Swap with green curry paste for a milder spice.
• Brown sugar: Use honey or coconut sugar.
• Coconut milk: Half cream and half water works in a pinch.

Storage instructions

Refrigerate leftover curry in a sealed container for up to 3 days. Reheat gently on the stove over low heat. Add a splash of water or coconut milk if the sauce is too thick.

FAQ

Q: Can I freeze this curry?
A: Yes. Cool completely then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight.

Q: How spicy is this dish?
A: It has mild to medium heat. Add more curry paste for extra kick or reduce if you prefer mild.

Q: What sides go well with this?
A: Jasmine rice, rice noodles, or steamed vegetables all pair nicely.

Q: Can I make this gluten-free?
A: Yes. Ensure your curry paste and fish sauce are gluten-free brands.