Thai Coconut Shrimp Curry
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.
Succulent shrimp simmered in a fragrant and creamy Thai red coconut curry sauce.
Nutrition per serving
Ingredients
Main
Sauce
Vegetables
Cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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