Plump shrimp swimming in a rich, fragrant coconut curry sauce that comes together faster than delivery.
Why This Coconut Curry Shrimp Works
Seafood cooks fast, which means dinner is on the table in minutes. The key is not overcooking it. The sauce does the heavy lifting on flavor so you just need simple seasoning on the protein.
Coconut milk and curry paste do all the heavy lifting here. In about 15 minutes you get a sauce that is creamy, aromatic, and deeply flavored. The shrimp cook in just 3 minutes, making this one of the fastest impressive dinners you can make. This Thai curry shrimp recipe is a keeper.
Pop open that can of coconut milk and get cooking. Let’s make it together.
Ingredients
Coconut Curry Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 can (14 ounces) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Fresh basil and lime wedges for serving
- Steamed jasmine rice
Optional add-ins:
- Baby spinach
- Bamboo shoots
- Thai chilies
- Lemongrass
How to Make Coconut Curry Shrimp
- Saute. Heat vegetable oil in a large skillet over medium-high heat. Cook bell pepper and snap peas for 2 minutes until slightly tender. Add garlic and cook 30 seconds.
- Simmer. Stir in the red curry paste and cook 30 seconds until fragrant. Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Cook. Add the shrimp to the sauce. Cook for 3 minutes, flipping once, until the shrimp are pink and curled.
- Serve. Spoon over steamed jasmine rice. Top with fresh basil leaves and a squeeze of lime.
Tips for the Best Coconut Curry Shrimp
- Use full-fat coconut milk. Light coconut milk makes a thin, watery sauce.
- Red curry paste varies in heat level by brand. Taste your sauce before adding shrimp and adjust.
- Don’t overcook the shrimp. They should be pink and just curled. Overcooked shrimp get rubbery.
- Fish sauce smells strong but adds essential savory depth. Don’t skip it.
- Stir the coconut milk well before adding. The thick cream and liquid often separate in the can.
Fun Variations to Try
- Use chicken breast or thigh slices instead of shrimp. Cook them longer, about 6 to 7 minutes.
- Make it with tofu for a vegetarian version. Press and cube the tofu first.
- Swap red curry paste for green or yellow curry paste for a different flavor profile.
- Add a handful of pineapple chunks for a sweet-savory twist.
- Stir in baby spinach at the end for extra greens.
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Can I make Coconut Curry Shrimp ahead of time?
You can marinate or prep the ingredients ahead. Cook fresh for the best flavor and texture when you are ready to eat.
What side dishes go well with Coconut Curry Shrimp?
Steamed rice, roasted vegetables, or a simple green salad are all excellent sides that complement this dish perfectly.
How do I store leftover Coconut Curry Shrimp?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I use a different protein in this recipe?
Yes, you can swap the protein for chicken, shrimp, tofu, or whatever you prefer. Adjust the cook time as needed.
How do I know when the protein is cooked through?
Use an instant-read thermometer. Chicken should reach 165F, salmon 145F, and shrimp should be pink and opaque.
Ingredients
Method
- Saute. Heat vegetable oil in a large skillet over medium-high heat. Cook bell pepper and snap peas for 2 minutes until slightly tender. Add garlic and cook 30 seconds.
- Simmer. Stir in the red curry paste and cook 30 seconds until fragrant. Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Cook. Add the shrimp to the sauce. Cook for 3 minutes, flipping once, until the shrimp are pink and curled.
- Serve. Spoon over steamed jasmine rice. Top with fresh basil leaves and a squeeze of lime.
Notes
Use full-fat coconut milk. Light coconut milk makes a thin, watery sauce. Red curry paste varies in heat level by brand. Taste your sauce before adding shrimp and adjust. Don't overcook the shrimp. They should be pink and just curled. Overcooked shrimp get rubbery.
FAQ
What brand of curry paste is best?
Mae Ploy and Thai Kitchen are widely available and work well. Asian grocery stores carry more authentic brands. A little goes a long way.
Can I use curry powder instead of paste?
Curry powder works but gives a different flavor. Use 1 to 2 tablespoons and bloom it in oil before adding the coconut milk.
Is coconut curry shrimp spicy?
It depends on your curry paste and how much you use. Start with 1 tablespoon for mild, 2 for medium. You can always add more.
What sides go with coconut curry?
Jasmine rice is classic. Steamed basmati, rice noodles, or naan bread also work great for soaking up the sauce.
