Name: Red Curry Coconut Shrimp Stew Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil; 1 large shallot or small onion, chopped fine; 3 green onions, chopped fine (save scallions for garnish); 4 cloves garlic, minced; 1 tablespoon minced fresh ginger (about a 2-inch knob); 1 teaspoon sea salt; 1 teaspoon freshly ground pepper; 3 tablespoons red curry paste (Thai Kitchen), to taste; 2 cups chicken broth or fish stock; 15 ounces coconut milk; 2 tablespoons soy sauce; 1 tablespoon fish sauce or more, to taste; 2 teaspoons coconut palm sugar or honey; 1 tablespoon microplaned lemongrass or minced fine; 1 small bell pepper or poblano pepper, coarsely chopped; 8 ounces cremini mushrooms, sliced; 1 large carrot, peeled and thinly sliced; 1 head baby bok choy, coarsely chopped; 1 cup chopped cauliflower; 1 pound shrimp, peeled, deveined, and tails removed; 1 large lime, cut into 8 wedges; Chopped basil and scallions, to garnish; 1 cup jasmine or basmati rice; 1 3/4 cups water; 2 tablespoons butter; 1/2 teaspoon salt

Jump to Recipe· 4.3 from 26 reviews

If you are craving a vibrant, exotic bowl that bursts with layers of flavor and warmth, then the Red Curry Coconut Shrimp Stew Recipe is your next must-try. This dish is an exquisite dance of creamy coconut milk, aromatic red curry, fresh herbs, and tender shrimp, all simmered to a luscious, comforting stew that feels like a hug in a bowl. The combination of crunchy vegetables and fragrant lemongrass creates a tantalizing texture and fragrance you won’t soon forget. Whether served over fluffy jasmine rice or enjoyed on its own, this stew brings the perfect balance of spice, sweetness, and umami, making it a go-to meal for any occasion.

Ingredients You’ll Need

A white bowl filled with raw shrimp that are pale grey with darker shell markings, slightly curled and arranged loosely inside. Around the bowl on a white marbled surface are colorful fresh vegetables and ingredients, including bright orange carrots, brown mushrooms, a large red bell pepper, light green cabbage, and white cauliflower. Also visible are small shallots in dark pink, a white whole garlic bulb, a piece of light brown ginger root, a bowl of white rice, a small dish with dark soy sauce, and another small dish with bright red paste. The whole scene is bright and colorful with a fresh cooking vibe, photo taken with an iphone --ar 4:5 --v 7

What makes the Red Curry Coconut Shrimp Stew Recipe truly shine is its collection of simple yet essential ingredients. Each one plays a special role—from the richness of coconut oil and milk, to the zesty punch of lemongrass, and the savory depth of red curry paste. Together, they create a vibrant symphony of flavors and textures that balance beautifully in every spoonful.

Coconut oil: Offers a subtle tropical aroma and helps cook aromatics evenly.
Shallot or small onion: Adds sweetness and depth when caramelized.
Green onions: Provide fresh, mild onion flavor that brightens the stew.
Garlic: Delivers a punch of savory warmth and complexity.
Fresh ginger: Brings a spicy, refreshing zing that lifts the flavors.
Sea salt and freshly ground pepper: Essential for balanced seasoning.
Red curry paste: The star ingredient that infuses vibrant, spicy, and aromatic notes.
Chicken broth or fish stock: Adds a savory liquid base that complements the coconut milk.
Coconut milk: Creates the rich, creamy body of the stew.
Soy sauce and fish sauce: Boost umami and add depth to the flavor profile.
Coconut palm sugar or honey: Balances the spice with a gentle sweetness.
Lemongrass: Offers a citrusy, herbal brightness, especially when microplaned.
Bell pepper or poblano pepper: Adds color, mild heat, and crunch.
Cremini mushrooms: Contribute earthiness and texture.
Carrot: Provides sweetness and a vivid pop of color.
Baby bok choy: Adds leafy freshness and crunch to the stew.
Cauliflower: Gives hearty body and mild flavor.
Shrimp: The tender, succulent protein that takes center stage.
Lime wedges: Bring zesty acidity to brighten each bite.
Chopped basil and scallions for garnish: Fresh finish that adds aroma and color.
Jasmine or basmati rice: The perfect fluffy base to soak up the stew’s luscious sauce.
Butter and salt (for rice): Enhance the flavor and texture of the rice side.

How to Make Red Curry Coconut Shrimp Stew Recipe

Step 1: Prepare the Rice

Let’s start with the foundation. Soak your jasmine or basmati rice in water for 10 minutes, then rinse until the water runs clear. This simple step helps achieve perfectly fluffy grains. Combine the rice with water, butter, and salt in a saucepan with a tight lid, bring to a boil, then simmer gently, covered, for 20 minutes. Finish off with a quick blast of heat before letting it steam for another 10 minutes. The result is rice that’s tender, fragrant, and ready to cradle your stew beautifully.

Step 2: Sauté Aromatics

In a sauté pan over medium-high heat, melt the coconut oil until it coats the bottom luxuriously. Toss in the finely chopped shallots and green onions, cooking them gently for 6 to 8 minutes until they become translucent and start to caramelize at the edges. This slow cooking unlocks sweetness and flavor depth, setting the foundation for the stew. Then add the minced garlic and fresh ginger, stirring for 2 minutes until your kitchen fills with an irresistible spicy aroma.

Step 3: Build the Curry Base

Season the aromatics with sea salt and freshly ground pepper. Stir in the red curry paste and cook it until fragrant, about one minute, allowing the paste to release its rich, earthy oils. If you adore more heat and spice, feel free to add a bit extra here. The magic of this step is how the curry paste marries with the fragrant ingredients to create an unbeatable flavor base.

Step 4: Add Liquids and Simmer

Now it’s time to pour in the chicken broth or fish stock, creamy coconut milk, soy sauce, fish sauce, coconut palm sugar, and microplaned lemongrass. Give everything a good stir to combine, then bring the mixture to a gentle boil. Let it simmer for 5 minutes to slightly reduce and thicken, developing a rich, velvety broth that will coat every ingredient with flavor.

Step 5: Cook the Vegetables

Introduce your colorful, freshly chopped vegetables—bell pepper, cremini mushrooms, carrot slices, baby bok choy, and cauliflower—into the pot. Bring the stew back to a boil, then lower the heat to a simmer for another 5 minutes. This cooks the vegetables just right, maintaining a delightful mix of tenderness and crunch that makes every spoonful interesting and gratifying.

Step 6: Add the Shrimp and Final Seasoning

Finally, add the peeled, deveined shrimp to the stew. Simmer gently for 5 minutes until they turn pink and tender. Taste the broth and adjust seasoning with salt, sweetness, or extra spice as desired. This last step ensures the stew perfectly suits your flavor preference and that the shrimp remain succulent without overcooking.

How to Serve Red Curry Coconut Shrimp Stew Recipe

A white bowl holds a colorful shrimp curry soup with two main layers. On one side, white rice is topped with small green onion slices. The other side shows orange curry broth filled with bright orange shrimp, green leafy vegetables, sliced carrots, and mushrooms. A green lime wedge sits on the edge of the bowl. A woman's hand holds a silver spoon with an ornate handle, lifting a shrimp and some rice from the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates this stew more than fresh garnishes. Scatter chopped basil and sliced scallions over the top to add vibrant color, fresh herbal notes, and an appetizing aroma. A squeeze of lime juice from the wedges added at the table will brighten the soup’s richness with a lively, tangy contrast that awakens your palate.

Side Dishes

While the Red Curry Coconut Shrimp Stew Recipe shines on its own, serving it alongside perfectly steamed jasmine or basmati rice is a classic pairing that’s both comforting and satisfying. The rice soaks up every drop of the luscious broth, turning each bite into a harmonious blend of textures and flavors. For a lighter accompaniment, consider a crisp cucumber salad or simple steamed greens to balance the richness of the stew.

Creative Ways to Present

For a fun twist, serve the stew in individual coconut bowls or bread bowls to add a tropical flair and impressive presentation. You can also layer the rice at the bottom of wide, shallow bowls and ladle the stew on top for a dazzling effect that shows off the colorful veggies and shrimp. A sprig of fresh basil or a lime wedge placed artfully on the side completes the look, making it a feast for both the eyes and the appetite.

Make Ahead and Storage

Storing Leftovers

You can store any leftover red curry coconut shrimp stew in an airtight container in the refrigerator for up to 3 days. Be sure to cool the stew completely before refrigerating to maintain freshness and flavor. The shrimp remain tender, and the stew will actually deepen in flavor as it sits.

Freezing

If you want to keep this delicious stew longer, freezing is a great option. Transfer the cooled stew to a freezer-safe container and freeze for up to 2 months. Keep in mind that the texture of some vegetables may soften slightly upon thawing, but the flavor will stay vibrant and inviting.

Reheating

Reheat the stew gently over low to medium heat on the stove, stirring occasionally until warmed through. Adding a splash of water or broth can help loosen the consistency if it has thickened too much. Avoid reheating shrimp for too long to prevent them from becoming rubbery—just warm them through until steaming hot.

FAQs

Can I make this stew vegetarian or vegan?

Absolutely! Simply swap out chicken broth or fish stock for vegetable stock and omit the shrimp. You can add tofu or more mushrooms for protein. Using tamari instead of soy sauce and skipping the fish sauce will make it completely vegan and still packed with flavor.

How spicy is the Red Curry Coconut Shrimp Stew Recipe?

The spice level depends on the amount of red curry paste you use. Start with 3 tablespoons and adjust to your taste—add more if you prefer extra heat or less if you want a milder stew. The coconut milk also helps mellow spiciness, creating a balanced heat that’s rich and approachable.

Can I use frozen shrimp?

Yes, frozen shrimp work well. Just thaw them completely before adding to the stew so they cook evenly. Avoid using pre-cooked shrimp to keep the texture tender and the flavors fresh.

Is it okay to substitute other types of rice?

Definitely. While jasmine or basmati rice pair beautifully, you can use brown rice or even quinoa to add different textures and nutrients. Just adjust cooking times accordingly.

What can I do if I don’t have lemongrass?

If you can’t find fresh lemongrass, you can use a teaspoon of lemongrass paste or simply a little extra lime zest for citrusy brightness. While lemongrass adds that authentic aroma, the stew will still be delicious without it.

Final Thoughts

This Red Curry Coconut Shrimp Stew Recipe has quickly become one of my all-time favorites to share with friends and family. Its stunning balance of creamy, spicy, sweet, and fresh elements is truly something special. The way the shrimp stay tender and the vegetables stay bright and crisp makes every spoonful pure joy. I can’t wait for you to make this at home and experience the warmth and comfort it brings. Give it a try—you might just find a new treasured staple in your recipe collection!