Thai Coconut Shrimp Curry

Why You’ll Love This Recipe

Thai Coconut Shrimp Curry is a rich, flavorful dish that combines succulent shrimp with a creamy coconut milk-based sauce, aromatic spices, and a hint of heat. This comforting yet vibrant curry brings together sweet, savory, and spicy flavors, making it an ideal weeknight dinner or a special meal for guests. It’s a perfect balance of fresh ingredients and bold Thai flavors, easily customizable to suit your spice preference.

Ingredients

Shrimp

• Coconut milk
• Red curry paste
• Garlic
• Ginger
• Onion
• Fish sauce
• Brown sugar
• Lime juice
• Cilantro
• Bell peppers
• Green beans
• Thai basil (optional)
• Vegetable oil
• Salt and pepper

Directions

1. In a large pan, heat oil over medium heat. Add the garlic and ginger, sautéing until fragrant (about 1 minute).
2. Add the onion and bell peppers, cooking until softened (about 5 minutes).
3. Stir in the red curry paste and cook for 1-2 minutes until the paste becomes aromatic.
4. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a simmer and cook for about 10 minutes, allowing the sauce to thicken slightly.
5. Add the shrimp and green beans to the pan, cooking for 5-7 minutes or until the shrimp are pink and cooked through.
6. Stir in the lime juice, cilantro, and Thai basil (if using). Taste and adjust seasoning with salt, pepper, or extra lime juice if needed.
7. Serve the curry over steamed jasmine rice.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• For a spicier curry, add extra chili peppers or use a spicier red curry paste.
• Substitute shrimp with chicken, tofu, or your favorite vegetables for a different twist.
• Add bamboo shoots or baby corn for additional texture.
• Use light coconut milk if you prefer a less rich curry.

Storage/Reheating

Store leftover Thai Coconut Shrimp Curry in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat or in the microwave. The curry can also be frozen for up to 2 months. Thaw before reheating.

FAQs

Can I use other types of seafood?
Yes, you can substitute shrimp with scallops, fish, or even crab.

Can I make this curry vegetarian?
Absolutely, just replace the shrimp with tofu or a variety of vegetables.

Is this curry very spicy?
It has a mild to medium spice level, but you can adjust the heat by adding more or less curry paste or chili peppers.

Can I use regular milk instead of coconut milk?
While you can use regular milk, the coconut milk adds a signature creaminess and flavor that defines this dish.

Can I prepare this ahead of time?
Yes, the curry can be made in advance and stored in the fridge. The flavors will meld together even more, making it even tastier.

Conclusion

Thai Coconut Shrimp Curry is a quick, comforting dish bursting with flavor. The creamy coconut milk, aromatic spices, and tender shrimp come together for a perfect balance of sweet, savory, and spicy. Whether you’re enjoying it on a busy weeknight or making it for a special occasion, this curry will surely become a favorite in your recipe collection.

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