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Thai Coconut Curry
4.9 from 76 votes

Thai Coconut Curry

This Thai Coconut Curry features shrimp cooked with carrots, red bell peppers, and spinach in a rich sauce made from coconut milk, Thai red curry paste, fish sauce, ginger, turmeric, and lime. The dish balances creamy coconut, spicy curry, and bright citrus flavors, creating a vibrant and colorful meal suitable over rice or noodles.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 228 kcal
Course: Main Course
Cuisine: Asian, Thai

Ingredients

  • 1 pound Shrimp peeled and deveined, medium or large size
  • 2 carrot peeled and sliced into 1/2 inch chunks, large
  • 1 red bell pepper diced
  • 1 teaspoon garlic minced
  • ¼ teaspoon cayenne pepper or to taste
  • salt to taste
  • 3 cups baby spinach leaves
  • basil for garnish
  • cilantro
  • green onion
Curry Sauce
  • 2 tablespoons vegetable oil
  • ½ yellow onion finely chopped
  • 2 teaspoons ginger OR 1 teaspoon ground ginger, fresh
  • ½ teaspoon Turmeric ground
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon sugar
  • 1 ounce coconut milk can
  • 2 tablespoons fish sauce
  • lime zest and juice, grated
  • noodles optional, or rice, cooked, for serving

Instructions

    Cup of Yum
  1. Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened.
  2. Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.
  3. Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.
  4. Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.
  5. Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted. Sprinkle with green onion and cilantro (or basil) and serve.

Notes

  • Serve the curry with hot cooked rice or rice noodles for a complete meal.
  • To make vegetarian, omit the shrimp and use diced extra-firm tofu instead.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 11g (4%) Protein 25g (50%) Fat 9g (14%) Saturated Fat 6g (30%) Cholesterol 286mg (95%) Sodium 1629mg (68%) Potassium 435mg (9%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 8781IU (176%) Vitamin C 53mg (59%) Calcium 213mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 11g 4%
Protein 25g 50%
Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 286mg 95%
Sodium 1629mg 68%
Potassium 435mg 9%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 8781IU 176%
Vitamin C 53mg 59%
Calcium 213mg 21%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.