Thai Shrimp Coconut Curry

5 from 11 votes

This creamy, aromatic Thai Shrimp Coconut Curry is the perfect restaurant-quality weeknight dinner for seafood lovers. It is filled with authentic East Asian flavors and is ready in 30 minutes. Serve with coconut rice, jasmine rice, egg-fried rice, or rice noodles.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: Asian, Thai

Servings: people

Calories: 217kcal

Author: Jen Sim

Equipment

Pan
chopping board
knife

Ingredients

1.5 cups of shrimp
1 green capsicum pepper
1 red capsicum pepper
¾ onion sliced
2 garlic cloves chopped
2 teaspoon ginger
2 tablespoon curry powder
1 can coconut milk
2 tablespoon thai red curry paste
1 tablespoon soy sauce
Vegetable/sunflower oil
1-3 red chilies
Cilantro/Coriander
Lime wedgdes

Instructions

Heat a splash of oil in a pan. Add shrimp, season with a splash of soy sauce and cook for 2-3 minutes or until done. Once done remove shrimp from the pan and set aside for later.
Next, add onions, red capsicum peppers and green peppers to the same pan and cook on a medium heat for 2-3 minutes. Once done, remove from the pan.
Add garlic and ginger to the same pan and a bit more oil if necessary. Cook until you can smell the aroma of the garlic and ginger. Then, add Thai Curry paste and curry powder. Cook and stir for at least 1 minute. Pour in the coconut milk, add soy sauce and stir. Cook the curry on a low to medium heat and stir from time to time. After 5-7 minutes the curry should have thickened.
Next, add the shrimp, capsicum peppers and onions back into the pan and stir until everything is well combined. Leave to simmer for a couple more minutes.
Once the curry is ready, add chopped fresh chilies, a few wedges of lime, and garnish with cilantro. Serve curry with coconut rice, jasmine rice, egg-fried rice, or noodles.

Notes

Shrimp: Large shrimps work best for this recipe however, you can use medium or small shrimps instead just make sure you add more. I used fresh shrimp for this recipe but feel free to use frozen shrimps if you don't have fresh shrimps. If you are using frozen shrimp then make sure you defrost them before cooking. Do not overcook the shrimp as they will become rubbery and chewy.
Vegetables: Customise your curry by adding other vegetables such as broccoli, finely diced carrots and green peas. This will add even more flavor and color to this dish.
Red Thai curry paste: Use good-quality red curry paste for this recipe for the best results!
Storage: The Thai shrimp curry can be refrigerated in an airtight container for 3-4 days.

Nutrition