I first shared this recipe on Centsless Meals where I am a contributor. Thai Coconut Curry Shrimp is loaded with veggies and robed in a flavorful creamy coconut sauce. Get it on the table for the family in less than 30 minutes!
Thai Coconut Curry Shrimp
I love Thai food! We’ve been making Chicken Pad Thai and Instant Pot Chicken Curry on repeat because they’re so easy and taste amazing! This Thai Coconut Curry Shrimp is just as delicious and you can get it on the table even faster. The strong flavors and refreshing crisp veggies make this meal a hit. You are going to LOVE it!
How to Make Shrimp Curry:
Like with any recipe, you should practice ‘mise en place”. It’s a French phrase meaning “everything in it’s place”. Have all your ingredients cut, measured, and ready to add to the pot. This not only helps make sure you cook everything the proper amount of time but it also is a good way to double check that you do in fact have all the ingredients needed.
- Prep your shrimp. I prefer to buy frozen shrimp that already has the shell and the vein removed. It saves a lot of time so it’s worth it to me. (Remove the tails if you don’t want to have to while eating. I left them on for looks.) All I have to do is thaw the shrimp by placing it in a bowl of cold water in the bottom of my sink for about 30 minutes, switching out the water halfway through. Drain and then season the shrimp with the spices and lime juice and allow it to sit until ready to add to the skillet.
- Start cooking the veggies. You can use olive oil or really and type of fat you have on hand. You’ll saute the onions for a few minutes and start adding in the red bell peppers, snap peas, garlic, ginger, and all the yummy spices like turmeric, coriander, cumin, and curry powder.
- To make that creamy flavorful sauce you just need to add in a can of full fat coconut milk. Honestly, it’s not worth it to buy lite. It’s just watered down but you’re paying the same price. Be sure to give the can of milk a good shake before opening so that the coconut milk and coconut cream mix together.
- Toss in the shrimp and bring everything to a simmer. Cook until the shrimp is pink and cooked through. If you desire a thicker sauce, by mix 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water. Add it to the sauce and cook another minute.
- At this point you can also stir in a classic Thai ingredient- fish sauce. This helps round out the flavor and when paired with lime juice, counteracting the fishy smell.
- Serve your curry over Jasmine rice (long grain white rice works too) and garish with fresh cilantro and lime wedges.
Can I make any substitutions to Thai Coconut Curry Shrimp?
YES!!! Feel free to swap out the veggies for different ones you have on hand and need to use up or add even more veggies. Carrots, snow peas, sweet potatoes, spinach… all would be great in this dish. Asian dishes are the best because you can really load up on the veggies and use whatever ones you prefer.
If you don’t like shrimp you can definitely use chicken instead. Slice it thin and add it to the skillet with the onions.
Looking for more SHRIMP RECIPES? Here are a few to try:
- Bang Bang Shrimp Pasta
- Honey Cilantro Lime Shrimp
- Honey Lime Shrimp Quinoa Bowls
- Sheet Pan Garlic Butter Shrimp
- Baked Shrimp Scampi
TOOLS USED TO MAKE THE COCONUT SHRIMP CURRY:
Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!
Thai Coconut Shrimp Curry Video
Thai Coconut Curry Shrimp
- 1.5 pounds shrimp, peeled and deveined
- Salt & pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 1 tablespoon olive oil , or coconut oil
- 1/2 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 1/2 cups sugar snap peas
- 1 1/2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 13 ounce coconut milk, (full fat)
- 1 tablespoon brown sugar
- 1 1/2 teaspoon cornstarch + 1 1/2 teaspoon water, optional for thicker sauce
- 1 teaspoon fish sauce, optional
- Lime wedges
- Cilantro, chopped
- Season shrimp with salt, pepper, cayenne pepper, and lime juice. Let marinate for 10 minutes.
- Drizzle oil in a large skillet and heat over medium. Add the onions and cook for 3 minutes. Add in the bell peppers and cook another 2 minutes. Add the sugar snap peas, garlic, ginger, and seasonings. Cook for about 30 seconds and then pour in the coconut milk and brown sugar.
- Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.
- If desired, stir in fish sauce and for a thickened sauce, add in the corn starch water mixture and cook another minute.
- Serve curry over rice and garish with cilantro or thai basil.