4.9 from 52 votes
Easy Thai Shrimp Curry
This Easy Thai Shrimp Curry combines shrimp with Thai red curry paste, coconut milk, and fresh herbs to create a savory and mildly spiced dish. The shrimp cook gently in a creamy broth tinted with red bell pepper and brightened with lime juice. Fresh cilantro, basil, and scallions finish the curry, adding herbal freshness. It offers a balance of rich, fragrant flavors and tender-textured shrimp simmered in a flavorful sauce.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
336 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 pound Shrimp thawed, peeled, can remove tails if desired, uncooked, 31-40 per pound size
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 3 heaped tablespoons Thai red curry paste
- 1 cup chicken broth
- 1/2 tablespoon fish sauce
- 1 (13.5 ounces) can coconut milk full-fat
- 1/2 red bell pepper chopped
- lime juice to taste
- salt to taste
- black pepper to taste
- 1 cilantro chopped, handful, fresh
- 1 basil chopped/torn, handful, fresh
- scallions chopped, to taste
Instructions
- If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
- Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
- Stir in the garlic and curry paste and cook for 30 seconds.
- Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
- Reduce the heat and stir in the coconut milk.
- Add the shrimp and red bell pepper. Let it simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
- Add lime juice to taste (I use half a lime) and salt & pepper as needed, then stir in the cilantro, basil, and scallions prior to serving.
Cup of Yum
Notes
- Shrimp quantities can vary between 3/4 to 1 pound depending on serving size needed.
- Use Thai Kitchen brand red curry paste and coconut milk for thicker curry sauce.
- Adjust chicken broth amount to achieve desired thickness of the curry.
- Add lime juice only at the end to preserve its fresh acidity.
Nutrition Information
Calories
336kcal
(17%)
Carbohydrates
6g
(2%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
19g
(95%)
Cholesterol
286mg
(95%)
Sodium
1287mg
(54%)
Potassium
409mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
650IU
(13%)
Vitamin C
30mg
(33%)
Calcium
192mg
(19%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 286mg | 95% |
| Sodium | 1287mg | 54% |
| Potassium | 409mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 30mg | 33% |
| Calcium | 192mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.