4.9 from 426 votes
Easy Thai Coconut Shrimp Curry
This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It’s quick, easy, and crazy delicious!
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 raw shrimp, cleaned and prepped (thaw if frozen)
- 1-2 TBSP avocado oil or olive oil
- 1 white onion
- 1 red bell pepper
- 1-2 large jalapeño
- 3 TBSP red curry paste
- 1.5 TBSP fish sauce
- 2 TBSP brown sugar
- 14 oz canned unsweetened coconut milk
- 1.5 TBSP cornstarch dissolved in 1.5 TBSP cold water
- 2-3 TBSP fresh chopped Thai basil for topping
- Lime wedges for serving
- crushed red pepper flakes (optional extra for a spicier curry) season to taste
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!
Cup of Yum
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
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
(14%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
2794IU
(56%)
Vitamin C
53mg
(59%)
Calcium
210mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
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.