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Easy Thai Coconut Shrimp Curry
4.9 from 426 votes

Easy Thai Coconut Shrimp Curry

Easy Thai Coconut Shrimp Curry features shrimp cooked in a fragrant coconut milk sauce with red curry paste, fish sauce, brown sugar, and vegetables including onion, bell pepper, and jalapeño. The sauce is thickened with cornstarch and topped with fresh Thai basil and lime wedges for brightness. This curry offers a balanced blend of creamy, sweet, savory, and mildly spicy flavors characteristic of Thai cuisine.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 444 kcal
Course: Main Course
Cuisine: Thai, American

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

    Cup of Yum
  1. Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 444

% 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.