The Perfect Coconut Shrimp Curry Recipe for Cozy Dinner Nights

Thai coconut shrimp curry blends oceanic richness with tropical warmth, refineing simple ingredients into a sensational meal.

Maritime proteins dance alongside silky, spice-laden coconut milk, creating a symphony of complex flavors.

Fragrant herbs and zesty aromatics intertwine, promising a culinary journey that awakens every taste bud.

Vibrant spices weave through each tender morsel, connecting traditional techniques with modern cooking sensibilities.

Delicate shrimp nestle within a luxurious sauce that whispers stories of southeast asian coastlines.

Balanced heat and creamy textures make this dish a crowd-pleasing adventure for adventurous home cooks.

Prepare to transport your kitchen into a world of bold, harmonious tastes.

Thai Coconut Shrimp Curry: A Creamy, Flavorful Curry Experience

• Savor Quick Flavor Explosion: This Thai coconut shrimp curry delivers a massive taste punch in just 20 minutes, combining complex spices with succulent shrimp for an instant gourmet meal.
• Master Effortless Exotic Cooking: The recipe simplifies traditional Thai techniques, allowing home cooks to create restaurant-quality dishes without advanced culinary skills or hard-to-find ingredients.
• Enjoy Nutrient-Packed Deliciousness: Packed with 25g protein, healthy fats from coconut milk, and vibrant vegetables, this curry provides a balanced meal that satisfies both taste buds and nutritional needs.
• Experience Sensory Culinary Journey: The dish balances sweet, spicy, tangy, and umami flavors with contrasting textures – tender shrimp, crisp bell peppers, and silky sauce – creating a complete sensory experience.

What You Need for Thai Coconut Shrimp Curry

• Shrimp: Fresh, medium-sized shrimp provide the primary protein with a sweet, delicate seafood flavor. Wild-caught or sustainably farmed shrimp are best.

• Garlic, Ginger: Fresh aromatics that add deep, warm, and spicy undertones to the curry.
• Shallot, Bell Pepper: Provide sweet and mild vegetable base with subtle crunch and color.

• Soy Sauce, Fish Sauce: Umami-rich condiments that add depth and saltiness to the dish.
• Red Pepper Flakes, Turmeric, White Pepper, Garlic Powder: Spices that create complex, layered heat and warmth.
• Curry Paste: Concentrated Thai-style paste that delivers authentic curry flavor and richness.
• Sugar: Balances the spicy and salty elements with a touch of sweetness.

• Coconut Milk: Creamy base that provides richness and traditional Thai curry texture.
• Broth: Adds moisture and additional savory foundation to the sauce.
• Lime Juice: Bright, acidic element that freshens the overall flavor profile.
• Sriracha: Optional hot sauce for extra heat and tang.

• Basil, Cilantro: Fresh herbs that add aromatic brightness and traditional Thai flavor.
• Scallions, Fried Onions: Crunchy toppings that provide texture and additional flavor.

• Steamed Rice, Cucumber Salad: Traditional side dishes that complement the curry.

How to Make Thai Coconut Shrimp Curry with Ease

Step 1: Marinate Shrimp

• Soy sauce
• Red pepper flakes
• Turmeric
• Garlic powder
• White pepper

Let sit for 10-15 minutes to absorb flavors.

Step 2: Prepare Aromatics

• Garlic
• Ginger

• Shallot
• Bell pepper

Step 3: Cook Shrimp

Heat oil and butter in skillet.

Cook shrimp 1 minute per side.

Remove and set aside.

Step 4: Sauté Vegetables

Cook bell pepper for 5 minutes.

Add garlic, ginger, shallot.

Sauté 2 minutes until fragrant.

Step 5: Build Curry Base

Deglaze pan with broth.

Cook 2 minutes.

• Curry paste
• Spices
• Sugar
• Soy sauce
• Fish sauce

Simmer 1 minute.

Step 6: Create Creamy Sauce

Pour in coconut milk.

Simmer 5 minutes until slightly thickened.

Step 7: Finish Curry

• Lime juice
• Sriracha
• Basil
• Cooked shrimp

Cook 1 additional minute.

Step 8: Serve

• Cilantro
• Fried onions
• Scallions

Serve alongside steamed rice and cucumber salad.

Tips for Perfectly Cooking Thai Coconut Shrimp Curry

• Marinate for Maximum Flavor: Let shrimp sit in the seasoning mixture for 15-30 minutes before cooking to enhance taste and tenderness.
• Control Shrimp Texture: Cook shrimp quickly on high heat to prevent rubbery consistency, watching carefully to avoid overcooking.
• Balance Spice Levels: Adjust curry paste and sriracha quantities based on personal heat preference, tasting as you go.
• Choose Fresh Ingredients: Select plump, fresh shrimp and aromatic herbs to elevate the curry's overall flavor profile.
• Perfect Rice Pairing: Rinse rice thoroughly before cooking to remove excess starch and achieve fluffy, separate grains that complement the curry.

How to Store Your Thai Coconut Shrimp Curry

• Refrigerate: Store leftover curry in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for up to 3 days. The shrimp and coconut milk base might separate slightly, which is normal.
• Freezing: Carefully transfer curry to a freezer-safe container, leaving some space for expansion. Freeze for maximum 2 months. Avoid freezing cucumber salad or garnishes, as they will lose texture.
• Reheating: Warm curry gently in a skillet over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or coconut milk to restore moisture and prevent drying. Microwave works too – heat in 30-second intervals, stirring between each to ensure even warming. Check internal temperature reaches 165°F for food safety.

Pairing Thai Coconut Shrimp Curry with Perfect Sides

• Pair with Crisp Riesling: A slightly sweet, acidic Riesling cuts through the curry's richness, balancing the spicy and creamy flavors while complementing the shrimp's delicate texture.
• Serve with Jasmine Green Tea: The light, floral notes of jasmine green tea refresh the palate and harmonize with the Thai-inspired curry's complex spice profile.
• Match with Cucumber Mint Mojito: A refreshing cocktail that echoes the cucumber salad and provides a cool counterpoint to the warm, spicy curry, enhancing the overall dining experience.
• Complement with Lager Beer: A cold, crisp lager like Singha or Chang beer from Thailand cuts through the coconut milk's richness and matches the dish's bold, vibrant flavors.

Twist Your Thai Coconut Shrimp Curry with Fun Ingredients

• Tropical Veggie Curry: Replace shrimp with mixed vegetables like zucchini, eggplant, and cauliflower for a vegetarian version. Adjust cooking time to ensure vegetables are tender and flavorful.
• Spicy Chicken Edition: Swap shrimp with diced chicken breast, marinating it similarly with soy sauce and spices. Maintain the same cooking method and coconut milk base for a protein-packed meal.
• Green Curry Fusion: Switch curry paste to green curry paste for a different flavor profile. Add bamboo shoots and Thai basil to enhance the authentic Southeast Asian taste. Keep the creamy coconut milk and aromatics consistent.
• Seafood Medley Curry: Combine shrimp with scallops and white fish chunks. Use the same spice blend and cooking technique, creating a luxurious seafood curry that celebrates ocean flavors.

Coconut Shrimp Curry Recipe

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4.8 from 39 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Silky Thai coconut shrimp curry delivers a symphony of Southeast Asian flavors with perfect balance between creamy coconut milk and zesty spices. Tender shrimp nestled in a fragrant sauce promise an exotic culinary journey you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) 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

Curry Base and Seasonings:

• 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 or vegetable broth
• 3 tablespoons mild 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 ounces/400 milliliters) full-fat unsweetened coconut milk
• ½ lime, juiced
• 1 teaspoon sriracha (optional)
• 1 handful torn Thai basil

Toppings:

• Scallions
• Fried onions
• Cilantro
• Chili pepper

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Instructions

1. Marinate shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper in a mixing bowl for 10-15 minutes to enhance flavor absorption.
2. Prepare aromatics by finely grating fresh garlic and ginger, and precisely chopping shallots and bell peppers into uniform pieces.
3. Heat a combination of vegetable oil and unsalted butter in a large skillet over medium-high heat until butter is completely melted and slightly bubbling.
4. Quickly sear marinated shrimp for approximately 1 minute on each side, ensuring they turn light pink and slightly golden. Remove and set aside on a clean plate.
5. In the same skillet, sauté bell peppers for 4-5 minutes until they start to soften and develop slight caramelization.
6. Add minced garlic, grated ginger, and chopped shallots to the skillet, cooking for 1-2 minutes until fragrant and translucent.
7. Pour chicken or vegetable broth (240 milliliters / 8 fluid ounces) into the skillet to deglaze, scraping any browned bits from the bottom of the pan.
8. Incorporate Thai red curry paste, additional spices, granulated sugar, soy sauce, and fish sauce, stirring continuously and allowing mixture to simmer for 1-2 minutes.
9. Pour full-fat coconut milk (400 milliliters / 14 fluid ounces) into the skillet, reducing heat and letting the sauce simmer and slightly thicken for 4-5 minutes.
10. Finish the curry by stirring in fresh lime juice, sriracha sauce, chopped Thai basil leaves, and previously seared shrimp, cooking for an additional minute to meld flavors.
11. Plate the curry and garnish generously with fresh cilantro, crispy fried onions, and thinly sliced scallions. Serve immediately alongside steamed jasmine rice and a refreshing cucumber salad.

Notes

• Marinating shrimp beforehand allows deeper flavor penetration and ensures tenderness during quick cooking.
• Grating fresh garlic and ginger creates more intense aromatics compared to pre-chopped versions.
• Deglazing the pan with broth helps release delicious caramelized bits stuck to the skillet’s bottom.
• Balancing sweet, spicy, and umami tastes happens through strategic combination of curry paste, sugar, and fish sauce.
• Simmering coconut milk develops rich, creamy texture while mellowing intense spice levels.
• Finishing with fresh herbs like basil and cilantro adds bright, vibrant notes that contrast the curry’s warmth.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 550 kcal
• Sugar: 6g
• Sodium: 900mg
• Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 200mg