Thai Coconut Shrimp Curry
This dish is made in under 30 minutes and the flavor is a 10/10! You will be making this one on repeat!
This Thai Coconut Shrimp Curry is the 25-minute dinner that tastes like it came from a Thai restaurant. Plump pink shrimp simmered in a creamy coconut milk broth flavored with red curry paste and soy sauce, served over jasmine rice. Every bite is silky, aromatic, slightly sweet, slightly spicy, and absolutely satisfying. It is one of those meals that makes your kitchen smell incredible and makes your family think you spent way longer cooking than you did.
I love this recipe because it uses a few smart shortcuts that get you 90% of the way to authentic Thai flavor in a fraction of the time. A bag of frozen peppers and onions saves you 10 minutes of chopping. Pre-cooked frozen shrimp (thawed and peeled) cook in 4 minutes total. Red curry paste from a jar delivers that distinctive Thai flavor that would take hours to build from scratch with whole spices. Coconut milk from a can is the silky, dreamy base.
The technique is super simple but a few details matter. Cook the peppers and onions until ALL the water is cooked out before adding the curry paste. This concentrates their flavor and prevents the final sauce from being watery. Bloom the curry paste in the dry pan briefly so the spices wake up and release their aromatics. Then the coconut milk goes in and you have a fragrant simmering sauce ready for the shrimp.
Serve over a bed of jasmine rice (microwave bags are the easiest) with a sprinkle of fresh parsley or cilantro on top. The aromatic coconut broth wants to soak into the rice, so be generous with the spoon. A squeeze of fresh lime at the table brightens everything up. This is the kind of dinner I make when I want excitement on a weeknight without breaking the bank or my schedule. Let's make it.
📝 Ingredients
- 10oz bag of frozen peppers and onions (or half of 20oz bag)
- 12 oz bag of frozen shrimp, thawed, shell/tails removed
- 1 tsp salt
- 1/2 tsp pepper
- 1 TBSP garlic powder
- 2 TBSP Thai Red Curry Paste
- 1 can of coconut milk, well shaken
- 2 TBSP soy sauce
- Jasmine Rice to serve
- Optional: fresh chopped parsley to serve
👩🍳 Directions
- 1
Start cooking your rice in a separate pot, making sure to salt the water since it will take the longest.
- 2
In a separate pan over medium high heat, add the peppers and onions and cook until softened and the water has cooked out. Add in the curry paste and stir to combine.
- 3
Reduce the heat and add the well shaken coconut milk. Stir, then turn the heat back up to bring to a simmer and add in the soy sauce.
- 4
Season the shrimp with salt, pepper, and garlic powder. Once the coconut milk is simmering, add the shrimp and cook for 2 minutes on each side.
- 5
When the shrimp are pink, taste the coconut broth and add more salt or pepper if needed.
- 6
Serve in a bowl with rice on the bottom and spoon the shrimp with sauce on top. Sprinkle with fresh parsley for color and enjoy!
Ingredient Notes & Substitutions
Shrimp: One 12-ounce bag of frozen shrimp, thawed with shells and tails removed. Medium to large size (21-30 per pound). Look for pre-peeled to save time.
Frozen pepper and onion blend: A 10-ounce bag (or half of a 20-ounce bag). The pre-chopped frozen blend is a huge time saver. Or use 2 sliced bell peppers and half a sliced onion for fresh.
Coconut milk: One can (about 13.5 ounces) of full-fat coconut milk. Shake well before opening. Light coconut milk results in a thinner sauce.
Thai red curry paste: 2 tablespoons. Thai Kitchen or Maesri are common brands. Adjust up or down based on heat preference. Find in the Asian foods aisle.
Soy sauce: 2 tablespoons. Low-sodium for the most control over the salt. Tamari or coconut aminos work for gluten-free.
Salt, pepper, garlic powder: For seasoning the shrimp. About 1 teaspoon salt, half teaspoon pepper, and 1 tablespoon garlic powder for the whole pound.
Jasmine rice: For serving. Microwave bags of jasmine are the easiest. Basmati, white rice, brown rice, or cauliflower rice all work too.
Fresh parsley or cilantro (optional): Chopped, for topping. Adds color and a fresh herby finish. Cilantro is more traditional for Thai flavors.
How to Store, Reheat & Freeze
Store leftovers in an airtight container in the fridge for up to 3 days. The shrimp tightens slightly when reheated, but the coconut sauce stays delicious. Reheat gently on the stove over medium-low heat with a splash of water to loosen, or in the microwave for 1 to 2 minutes.
Shrimp curries do not freeze quite as well as chicken or vegetable curries, but if you do freeze, store the coconut sauce without the shrimp and add freshly cooked shrimp when reheating. Sauce alone freezes well for up to 3 months. Thaw overnight in the fridge.
What to Serve With Thai Coconut Shrimp Curry
Jasmine rice is the classic base. The aromatic rice soaks up the coconut sauce beautifully. Basmati rice, sticky rice, or cauliflower rice (for low-carb) all work too. On the side, a simple cucumber salad with rice vinegar, sauteed bok choy, or steamed broccoli round out the meal. Spring rolls or potstickers make great appetizers. For drinks, a crisp white wine like Riesling or Gewurztraminer, a Thai iced tea, or sparkling water with lime all pair beautifully with the curry spices.
💡 Tips for Success
- Use frozen shrimp that have been thawed in the fridge overnight, with shells and tails removed. Pre-peeled shrimp save serious time. Look for medium or large shrimp (about 21 to 30 per pound).
- Cook the peppers and onions until ALL the water has cooked out before adding the curry paste. Wet vegetables thin out the final sauce. The peppers should be soft and starting to caramelize at the edges.
- Bloom the curry paste by stirring it into the dry hot pan with the peppers and onions for about 30 seconds before adding the coconut milk. This wakes up the spices and creates much more flavor than just stirring it into the liquid.
- Shake the can of coconut milk hard before opening. The cream and water separate in the can during shipping. A good shake mixes them back together for the smoothest sauce.
- Use full-fat coconut milk, not light. The fat is what makes the sauce silky and luxurious. Light coconut milk gives you a thinner, less satisfying result.
- Season the shrimp with salt, pepper, and garlic powder right before adding to the pan. Salt drawn out of the shrimp ahead of time can make them rubbery, but a quick season-then-add works perfectly.
- Shrimp cook FAST. Two minutes per side is the absolute max. They are done when they curl into C shapes and turn opaque pink. Overcooked shrimp get rubbery and chewy.
- Add a squeeze of fresh lime at the table. The acid wakes up the rich coconut sauce and brings everything into balance.
❓ Frequently Asked Questions
Can I use chicken instead of shrimp?
Absolutely. Cube about 1 pound of chicken breasts or thighs into bite-sized pieces. Cook in the pan first before the vegetables for about 5 minutes until cooked through, remove, then add back in after the coconut milk simmers.
What is Thai red curry paste?
A concentrated paste of red chilies, lemongrass, galangal, garlic, shallots, and Thai spices. Find it in the Asian aisle of most grocery stores. Thai Kitchen and Maesri are the most common brands. Maesri is more authentic but harder to find.
How spicy is this?
Mild to medium as written with 2 tablespoons of curry paste. For milder, use 1 tablespoon. For spicier, use 3 tablespoons or add a sliced Thai chili or pinch of red pepper flakes.
Can I use yellow or green curry paste instead?
Yes. Yellow curry paste is milder and has turmeric notes. Green curry paste is brighter and fresher. Each gives a different flavor profile but the technique stays the same.
Can I make this vegetarian?
Yes. Skip the shrimp and use 2 cans of drained chickpeas or 1 block of cubed firm tofu instead. Use vegetable broth or just the coconut milk as the liquid. Add the chickpeas or tofu in the last 5 minutes to warm through.
How long does it keep?
Store in an airtight container in the fridge for up to 3 days. The shrimp tightens up a little when reheated, but the sauce stays great. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
Can I freeze it?
Shrimp dishes freeze less well than other curries, the shrimp can get tough after thawing. If you do freeze, do so without the shrimp and add freshly cooked shrimp when reheating. The coconut curry sauce freezes well for up to 3 months.
Made this recipe?
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