This Thai coconut shrimp curry is one of those meals that feels special but secretly takes almost no effort. I make it on nights when I want something cozy, saucy, and full of flavor without ordering takeout. The coconut sauce is rich and creamy, the shrimp stay juicy, and the whole dish comes together fast enough for a weeknight.
If curry ever sounded intimidating, this is a great place to start. Everything cooks in one skillet, and the flavors build quickly without complicated steps.
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Thai Coconut Shrimp Curry
This quick and easy shrimp curry is packed with plump shrimp, tender bell pepper, and a creamy coconut sauce that is slightly spicy and completely comforting.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 437
Ingredients
Shrimp
- 1 pound 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
Coconut Curry Sauce
- 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 broth or vegetable broth
- 3 tablespoons Thai 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) full-fat unsweetened coconut milk
- Juice of ½ lime
- 1 teaspoon sriracha, optional
- 1 handful torn Thai basil
Toppings
- Sliced scallions
- Fried onions
- Fresh cilantro
- Chili pepper
Instructions
Step 1: Season The Shrimp
Before turning on the stove, get all the prep done. In a bowl, add the shrimp, soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Stir well to coat evenly and set aside.
Step 2: Prep The Vegetables
Grate the garlic and ginger. Finely chop the shallot and slice the bell pepper. Having everything ready makes the cooking go smoothly.
Step 3: Sear The Shrimp
Heat the oil and butter in a large skillet over high heat. Add the shrimp in a single layer and sear for about 1 minute per side. Remove the shrimp from the skillet and set aside.
Step 4: Build The Curry Base
In the same skillet, add the bell pepper and sauté for about 5 minutes until it begins to soften. Add the garlic, ginger, and shallot. Cook for about 2 minutes until fragrant.
Pour in the broth to deglaze the pan, stirring and scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
Step 5: Finish The Sauce
Stir in the red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute, stirring often.
Add the coconut milk and bring the sauce to a gentle boil. Reduce heat and simmer for about 5 minutes until the sauce thickens slightly.
Top with scallions, fried onions, cilantro, and chili pepper. Serve hot with steamed rice and a crisp cucumber salad.
Tips And Variations
- For a milder curry, reduce the red curry paste slightly and skip the sriracha.
- Full-fat coconut milk gives the best texture and flavor here.
- This curry is great with jasmine rice, but it also works well with rice noodles.
- Leftovers keep well in the fridge for up to 2 days.
FAQs
It has a gentle heat. You can adjust the spice by changing the amount of curry paste and sriracha.
Yes, just thaw completely and pat dry before seasoning.
You can use extra soy sauce, though the flavor will be slightly different.
📖 Recipe
Thai Coconut Shrimp Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.
Ingredients
- 1 pound shrimp - peeled and deveined
- 1 tsp low sodium soy sauce
- ½ tsp red pepper flakes
- ½ tsp turmeric
- 1 tsp garlic powder
- ¼ tsp white pepper
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 bell pepper - sliced
- 4 garlic cloves - grated
- 1 tbsp freshly grated ginger
- 1 shallot - finely chopped
- ½ cup chicken broth or vegetable broth
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 can (14 oz) unsweetened coconut milk - full fat
- ½ lime - juiced
- 1 tsp sriracha - optional
- 1 handful of torn Thai basil
- Scallions - for topping
- Fried onions - for topping
- Cilantro - for topping
- Chili pepper - for topping
Instructions
- Combine shrimp, soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper in a bowl. Set aside.
- Grate the ginger and garlic. Chop shallot and slice bell pepper.
- Heat oil and butter in a large skillet over high. Add shrimp in a single layer, sear 1 minute per side. Remove and set aside.
- Add bell pepper to skillet, sauté 5 minutes. Add garlic, ginger, and shallot. Cook 2 minutes until soft and fragrant.
- Deglaze with broth, simmer 2 minutes while scraping the bottom.
- Stir in curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook 1 minute.
- Pour in coconut milk, bring to a boil, then simmer for 5 minutes until slightly thickened.
- Add lime juice, sriracha, and Thai basil. Stir and return shrimp to the skillet. Simmer for 1 minute.
- Top with scallions, fried onions, cilantro, and chili pepper. Serve with cucumber salad and rice.
Notes
Use full-fat coconut milk for the creamiest texture. Adjust spice level with more or less sriracha or red curry paste.
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Final Thoughts
This Thai coconut shrimp curry is one of my favorite ways to turn simple ingredients into something comforting and bold. It is fast, cozy, and perfect for a relaxed dinner at home. If you try it, let me know how you served it.
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