Thai Coconut Shrimp Curry
A bright and creamy shrimp curry made with coconut milk and red curry, ready in about 25 minutes, perfect for a weeknight dinner.
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.
Notes
Use reduced-fat coconut milk for a lighter texture. If you don’t have fish sauce, add a splash more soy and a pinch of anchovy paste or a vegan substitute.