Easy Thai Coconut Shrimp Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
444 kcal
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Course
Main Course
Easy Thai Coconut Shrimp Curry
Description
This dish begins by sautéing diced onion, bell pepper, and jalapeño in oil until softened. A curry sauce is prepared separately by simmering coconut milk with red curry paste, fish sauce, and brown sugar. Cornstarch slurry is added to thicken the sauce while stirring gently. The cooked vegetables and shrimp are combined with the sauce to finish cooking together.
The sauce coats the shrimp and vegetables in a smooth, flavorful glaze with a mild heat that can be adjusted by including jalapeño seeds or extra red pepper flakes. Fresh Thai basil added at the end imparts herbal notes, while lime wedges provide an acidic contrast at serving.
This curry makes a satisfying entrée that pairs well with rice. It balances textures with tender shrimp, crisp-tender vegetables, and a creamy sauce, offering a complete meal inspired by Thai flavors.
Nutrition facts provided are estimates and may be adjusted based on ingredients used.
Ingredients
- 1 pound Shrimp thaw if frozen, raw, cleaned and prepped
- 1-2 TBSP avocado oil or olive oil
- 1 white onion
- 1 red bell pepper
- 1-2 jalapeño large
- 3 TBSP red curry paste
- 1.5 TBSP fish sauce
- 2 TBSP brown sugar
- 14 oz coconut milk canned, unsweetened
- 1.5 TBSP cornstarch dissolved in 1.5 TBSP cold water
- 2-3 TBSP Thai basil for topping, fresh chopped
- lime for serving, wedges
- red pepper flakes optional extra for a spicier curry) season to taste, crushed
Instructions
- Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.
- Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.
- Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
- Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.
- Pat shrimp dry and add to the sauce along with your cooked veggies. For more al dente vegetables, you can add them at the end if you prefer. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque.
- At this point you can taste-test the curry and decide if you'd like more heat (cayenne or red pepper flakes may be added to amp up the spiciness) or extra of any of the ingredients. Sometimes I'll stir in extra red curry paste or add a teeny pinch of salt, to taste.
- Top with Thai basil. Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!
Notes
- Use peeled, cleaned shrimp thawed if frozen for best texture.
- Adjust jalapeño quantity and seed inclusion to control spiciness of the curry.
- Serve fresh with lime wedges to add brightness to the dish.
- Nutrition facts are approximate; adjust seasonings as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 286mg | 95% |
| Sodium | 1431mg | 60% |
| Potassium | 474mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 2794IU | 56% |
| Vitamin C | 53mg | 59% |
| Calcium | 210mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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