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Thai Coconut Shrimp Curry Recipe

You have never had a homecooked dish of Thai Coconut Shrimp Curry this good! With a coconut curry sauce and succulent shrimp, this recipe is so delicious and beyond easy to make.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Others

Ingredients

  • 1 pound raw shrimp thawed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 red bell pepper sliced
  • 1 large jalapeño (or more to taste), sliced
  • 14 ounces canned coconut milk unsweetened
  • 3 tablespoons red curry paste
  • 1 1/2 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons fresh cilantro for topping
  • Lime wedges for serving

Instructions

    Cup of Yum
  1. Thaw frozen shrimp. Rinse, peel, and clean shrimp before anything else.
  2. In a large pan, heat oil over medium heat. Sauté onion, jalapeno, and bell pepper until softened (about 4 to 5 minutes). Remove veggies with a slotted spoon and set them aside in a bowl.
  3. Add coconut milk, red curry paste, fish sauce, and brown sugar to the pan and heat over medium heat. Whisk everything together and bring it to a boil.
  4. In a small bowl, dissolve the cornstarch in water with a whisk. Add to sauce and simmer until thickened. Stir occasionally and cook for about 5 minutes.
  5. Gently pat shrimp dry and add to the sauce. Add in veggies and simmer until shrimp are fully cooked.
  6. Taste your curry and adjust seasonings if desired. Garnish with cilantro and serve alongside steamed rice.