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Thai Coconut Shrimp Curry Recipe

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4 from 141 reviews

This Thai Coconut Shrimp Curry is a vibrant and flavorful dish featuring tender shrimp seared to perfection and simmered in a rich, creamy coconut milk-based curry sauce infused with aromatic Thai spices and herbs. Enhanced with fresh ginger, garlic, shallots, bell peppers, and a blend of red curry paste, turmeric, cumin, and coriander, this recipe balances sweet, spicy, and savory elements. Garnished with fresh cilantro, fried onions, chili pepper, and Thai basil, it’s perfect served alongside steamed rice and a crunchy cucumber salad for an authentic and satisfying Thai meal.

Ingredients

Shrimp

  • 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

Coconut Curry

  • 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 / 400 ml) unsweetened coconut milk (full fat)
  • ½ lime – juiced
  • 1 tsp sriracha (optional)
  • 1 handful torn Thai basil

Toppings

  • Scallions
  • Fried onions
  • Cilantro
  • Chili pepper

Instructions

  1. Prepare the Shrimp Marinade: In a bowl, combine the peeled and deveined shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Stir well to coat all the shrimp evenly and set aside to marinate while preparing other ingredients.
  2. Prep Aromatics and Vegetables: Grate the garlic cloves and fresh ginger. Finely chop the shallot and slice the bell pepper into thin strips. Having everything ready makes the cooking process smooth and quick.
  3. Sear the Shrimp: Heat vegetable oil and unsalted butter in a large skillet over high heat until hot. Add the shrimp in a single layer and sear each side for about 1 minute, just until they start to turn pink and are slightly browned. Remove them from the skillet and set aside to prevent overcooking.
  4. Sauté Vegetables: In the same skillet, add the sliced bell pepper and sauté for about 5 minutes until slightly softened. Then add the grated garlic, ginger, and chopped shallot. Cook for an additional 2 minutes or until fragrant and softened, stirring frequently to avoid burning.
  5. Deglaze the Skillet: Pour in the chicken broth to deglaze the pan, scraping up any brown bits stuck to the bottom with a wooden spoon. Let it simmer for 2 minutes, allowing flavors to meld and the broth to reduce slightly.
  6. Add Curry Paste and Spices: Stir in Thai red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook this mixture for 1 minute, stirring often to bring out the rich flavors and blend the spices with the liquids.
  7. Simmer with Coconut Milk: Pour in the unsweetened full-fat coconut milk and bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes, letting the sauce thicken and develop a creamy texture.
  8. Add Final Flavors: Stir in freshly squeezed lime juice, sriracha if using, and torn Thai basil leaves. Mix well. Return the shrimp to the skillet and gently toss them in the sauce. Heat through for no longer than 1 minute to keep shrimp tender and prevent overcooking.
  9. Serve and Garnish: Serve the curry topped with fresh cilantro leaves, fried onions, scallions, and sliced chili peppers for heat. Pair this flavorful curry with steamed rice and a crunchy cucumber salad to balance the richness and spice. Enjoy your authentic Thai coconut shrimp curry!

Notes

  • Make sure not to overcook the shrimp; adding them at the end and simmering briefly keeps them tender.
  • Adjust the amount of red pepper flakes and sriracha to control the spice level according to your preference.
  • If you prefer a vegetarian or vegan version, substitute shrimp with tofu or vegetables and use vegetable broth and omit fish sauce or replace it with soy sauce or mushroom sauce.
  • Using full-fat coconut milk ensures a rich, creamy texture, but light coconut milk can be used for a lower-calorie option.
  • Fresh Thai basil adds authentic flavor but can be substituted with regular basil if unavailable.

Find it online: https://flavorspath.com/thai-coconut-shrimp-curry-recipe/