How to Make the Perfect Thai Coconut Shrimp Curry
Thai · Easy · 30 min · 4 servings
This vibrant Thai-inspired shrimp curry features succulent shrimp simmered in a fragrant coconut milk sauce with red curry paste and fresh vegetables. It is a deeply flavorful one-pan meal that comes together in under 30 minutes.
Why this recipe works
This Thai Coconut Shrimp Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 430 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 lb large shrimp peeled and deveined
- 1 can full-fat coconut milk 13.5 oz
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 cup snap peas trimmed
- 1 tbsp coconut oil
Step by step instructions
Step 1: Bloom the Curry Paste
Heat coconut oil in a large wok or deep skillet over medium heat. Add the red curry paste and stir-fry for 1 to 2 minutes until it becomes fragrant and darkens slightly in color. This step unlocks all the aromatic compounds in the paste.
Step 2: Build the Sauce
Pour in the full-fat coconut milk while stirring to combine it fully with the curry paste. Add fish sauce and bring the sauce to a gentle simmer over medium heat. Cook for 5 minutes to allow the flavors to meld together.
Step 3: Cook the Shrimp and Vegetables
Add the snap peas to the simmering sauce and cook for 2 minutes. Add the shrimp and cook for 3 to 4 minutes until they are pink and fully cooked through. Do not overcook or the shrimp will become rubbery.
Step 4: Taste and Serve
Taste the curry and adjust seasoning with additional fish sauce or a squeeze of lime juice as needed. Serve hot over steamed jasmine rice and garnish with fresh Thai basil leaves and sliced red chili if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- red curry paste → green curry paste for a brighter and slightly more herbal flavor profile
- snap peas → baby spinach or bell pepper strips which are equally delicious in this curry
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using light coconut milk instead of full-fat which results in a thin watery sauce that lacks richness
- Adding the shrimp too early in the process before the sauce has had time to develop its full flavor
Nutrition facts
Per serving: 430 calories, 28g protein, 16g carbs, 30g fat, 3g fiber.
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