This Thai-style coconut shrimp curry is bright, creamy, and ready in about 25 minutes from prep to plate. Juicy shrimp are lightly spiced, seared, and finished in a fragrant red curry–coconut sauce with ginger, garlic, and a hit of lime. It’s the kind of weeknight dinner that feels special without hiding behind long ingredient lists or complicated steps.
Why you’ll love this dish
This curry hits the sweet spot between fast and impressive. It’s fast because the shrimp cook in minutes, and impressive because the coconut milk and red curry paste create a rich, layered sauce you’d expect from a restaurant. It’s also flexible: easy to tame the heat for kids or punch it up for spice lovers.
“Quick enough for a weeknight, but tastes like you spent a lot longer on it.” — a regular at my dinner table
Serve it when you want something comforting after work, for a casual dinner party, or as the centerpiece of a Thai-inspired meal with lime-forward sides. If you like shrimp in other preparations, you may also enjoy the buttery, elegant notes of shrimp francese for a different shrimp night.
How this recipe comes together
This is the high-level flow so you know what to expect:
- Marinate shrimp briefly with soy and spices to add depth.
- Sear shrimp quickly in oil and butter to develop color, then remove them so they don’t overcook.
- Saute bell pepper, garlic, ginger and shallot; deglaze the pan with stock to pick up browned bits.
- Stir in red curry paste and spices, then add coconut milk and simmer until sauce thickens.
- Finish with lime, basil, and a quick toss of shrimp back in the sauce for a final minute.
Having the mise en place done first is the key to staying fast and stress-free.
What you’ll need
- 1 lb (450 g) shrimp, peeled and deveined (large or jumbo recommended)
- 1 tsp low-sodium soy sauce (plus 2 tbsp later)
- ½ tsp red pepper flakes
- ½ tsp turmeric (plus another ½ tsp later)
- 1 tsp garlic powder
- ¼ tsp white pepper
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 bell pepper, sliced (red or orange for sweetness)
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 1 shallot, finely chopped
- ½ cup chicken or vegetable broth (deglazing liquid)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper
- 2 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1 can (14 oz/400 ml) unsweetened full-fat coconut milk
- ½ lime, juiced
- 1 tsp sriracha (optional, for heat)
- 1 handful torn Thai basil leaves
- Garnishes: scallions, fried onions, cilantro, sliced chili pepper
Notes and substitutions:
- Use reduced-fat coconut milk if you prefer lighter texture, but full-fat gives a silkier sauce.
- No fish sauce? Add a splash more soy and a pinch of anchovy paste, or use a vegan fish sauce substitute.
- If you want a showy presentation, explore molded shrimp salads for party variations like this shrimp mold (different style, same star ingredient).
Step-by-step instructions
- Prep everything before you heat the pan: grate ginger and garlic, slice pepper, chop shallot, and measure spices.
- In a bowl, toss the shrimp with 1 tsp soy sauce, red pepper flakes, ½ tsp turmeric, garlic powder, and ¼ tsp white pepper. Set aside for a few minutes.
- Heat oil and butter in a large skillet over high heat until shimmering. Add shrimp in a single layer. Sear 1 minute per side until opaque with light browning. Remove shrimp to a plate.
- In the same skillet, add sliced bell pepper. Sauté about 5 minutes until it starts to soften.
- Add grated garlic, ginger, and chopped shallot. Cook 1–2 minutes until fragrant and slightly softened.
- Pour in the chicken broth to deglaze. Simmer 2 minutes while scraping brown bits from the pan with a wooden spoon.
- Stir in the red curry paste and cook 1 minute. Add brown sugar, the second ½ tsp turmeric, cumin, coriander, ¼ tsp white pepper, 2 tbsp soy sauce, and 1 tbsp fish sauce. Stir to combine.
- Pour in the coconut milk and bring to a gentle boil. Reduce heat and simmer about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat briefly. Stir in lime juice, sriracha (if using), and torn Thai basil. Return to low heat. Toss shrimp back into the sauce and heat for no more than 1 minute to warm through.
- Serve immediately topped with cilantro, fried onions, scallions, and sliced chili. Pair with steamed jasmine rice and a crunchy cucumber salad.
Best ways to enjoy it
- Serve over jasmine rice or coconut rice to soak up the sauce.
- Spoon over rice noodles for a saucy noodle bowl.
- Offer a crunchy cucumber salad or quick pickled cucumber on the side to cut the richness.
- For a casual twist, serve in warmed pita or flatbread for dipping.
- Garnish ideas: extra Thai basil, crispy fried shallots, a squeeze of lime, or thinly sliced red chilies for color and heat.
Storage and reheating tips
- Refrigeration: Cool within 2 hours and store in an airtight container. Keeps 2–3 days in the refrigerator.
- Freezing: Place cooled curry in a freezer-safe container up to 3 months. Note: coconut milk texture can separate slightly after freezing; it will re-emulsify when warmed and whisked.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on low-medium heat, stirring often. If the sauce looks too thick after chilling, splash in a little water or broth. Avoid high heat — shrimp will overcook and turn rubbery.
- Food safety: Because this contains seafood and coconut milk, consume within the recommended times and do not reheat repeatedly.
Pro chef tips
- Don’t overcook the shrimp. They only need about 1 minute per side when searing, and another minute in the sauce. Remove them promptly.
- Use a hot pan for a quick sear to get color without steaming the shrimp. The butter adds flavor; the oil raises the smoke point.
- Deglazing the pan with broth unlocks those tasty browned bits. Scrape them up — that’s flavor.
- Taste and adjust at the end. Between the fish sauce, soy, lime, and sugar you can balance salt, acid, and sweetness to your preference.
- Make it ahead: you can make the sauce a day ahead and refrigerate. Reheat gently and add freshly cooked shrimp right before serving for restaurant-quality texture. For creative leftover ideas, try repurposing leftovers using slow-cooker approaches similar to this leftover curry method.
Creative twists
- Vegetarian version: Swap shrimp for firm tofu or tempeh and use vegetable broth and a vegan fish sauce substitute. Add vegetables like snap peas, eggplant, or sweet potato.
- Coconut + peanut: Stir in 1–2 tbsp of creamy peanut butter for a Thai-style peanut twist.
- Coconut and lime-forward: Add extra lime zest and reduce sugar for a tangier finish.
- Add fruits: Pineapple chunks or mango add sweet contrast to the curry spice.
- Make it smoky: Use a touch of smoked paprika or roasted red peppers to bring a smoky edge.
Common questions
Q: Can I use frozen shrimp?
A: Yes. Thaw in the fridge overnight and pat dry before marinating and searing. Patting dry is essential for a good sear.
Q: How spicy is this curry?
A: The heat level depends mostly on the red curry paste and optional sriracha. Start with 2–3 tablespoons of paste and adjust. Remove seeds from fresh chilies for less heat.
Q: Can I make this gluten-free?
A: Use tamari or a gluten-free soy sauce and ensure your red curry paste and fish sauce are gluten-free brands. Coconut milk and spices are naturally gluten-free.
Q: What if I don’t have Thai basil?
A: Regular basil or cilantro work in a pinch. Thai basil has a distinctive anise-like note that complements the curry.
Q: Can I meal-prep this?
A: The sauce keeps well, but add freshly cooked shrimp before serving if possible for the best texture.
Conclusion
If you want a tested, speedy weeknight curry with authentic Thai notes, this Thai coconut shrimp curry is a winner—creamy coconut, fragrant ginger and garlic, balanced by lime and basil. For another take on this exact dish and to compare technique and seasoning, check the detailed version at Thai Coconut Shrimp Curry Recipe – Peas and Crayons. You can also see a different home-cook’s approach and serving ideas at Thai Coconut Shrimp Curry – Serving Dumplings.
Thai Coconut Shrimp Curry
Ingredients
Shrimp Marinade
- 1 lb shrimp, peeled and deveined (large or jumbo recommended)
- 1 tsp low-sodium soy sauce
- ½ tsp red pepper flakes
- ½ tsp turmeric plus another ½ tsp later
- 1 tsp garlic powder
- ¼ tsp white pepper
Curry Ingredients
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 cup bell pepper, sliced (red or orange recommended)
- 4 cloves garlic, grated
- 1 tbsp freshly grated ginger
- 1 small shallot, finely chopped
- ½ cup chicken or vegetable broth for deglazing
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper
- 2 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1 can unsweetened full-fat coconut milk (14 oz/400 ml)
- ½ each lime, juiced
- 1 tsp sriracha (optional) for heat
- 1 handful torn Thai basil leaves
Garnishes
- to taste scallions, fried onions, cilantro, sliced chili pepper
Instructions
Preparation
- Prep everything before you heat the pan: grate ginger and garlic, slice pepper, chop shallot, and measure spices.
- In a bowl, toss the shrimp with 1 tsp soy sauce, red pepper flakes, ½ tsp turmeric, garlic powder, and ¼ tsp white pepper. Set aside for a few minutes.
Cooking
- Heat oil and butter in a large skillet over high heat until shimmering. Add shrimp in a single layer. Sear 1 minute per side until opaque with light browning. Remove shrimp to a plate.
- In the same skillet, add sliced bell pepper. Sauté about 5 minutes until it starts to soften.
- Add grated garlic, ginger, and chopped shallot. Cook 1–2 minutes until fragrant and slightly softened.
- Pour in the chicken broth to deglaze. Simmer 2 minutes while scraping brown bits from the pan with a wooden spoon.
- Stir in the red curry paste and cook for 1 minute. Add brown sugar, the second ½ tsp turmeric, cumin, coriander, ¼ tsp white pepper, 2 tbsp soy sauce, and 1 tbsp fish sauce. Stir to combine.
- Pour in the coconut milk and bring to a gentle boil. Reduce heat and simmer about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat briefly. Stir in lime juice, sriracha (if using), and torn Thai basil. Return to low heat. Toss shrimp back into the sauce and heat for no more than 1 minute to warm through.
Serving
- Serve immediately topped with cilantro, fried onions, scallions, and sliced chili. Pair with steamed jasmine rice and a crunchy cucumber salad.