Shrimp curry with Coconut
This rich and fragrant coconut curry shrimp recipe brings bold Thai flavors to your kitchen in under 30 minutes. Creamy coconut milk, red curry paste, and tender shrimp make this dish feel like a restaurant-quality meal — perfect for any night of the week.
Ingredients
- 2 tablespoons neutral oil (like canola or vegetable)
- 1 pound large shrimp (peeled and deveined; 21/25 count)
- 2 garlic cloves, minced
- 2 slices fresh ginger
- ½ to 1 can Thai red curry paste (4 oz/115g can — use half for mild heat)
- 2 teaspoons brown sugar (or palm sugar)
- 1 medium onion, cut into wedges or large dice
- ½ red bell pepper, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- Salt, to taste (optional, especially if using less curry paste)
- Fresh cilantro, for garnish (optional)
Instructions
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat. Add the shrimp in a single layer and sear for 30 seconds on one side. Stir-fry for another 30 seconds until the shrimp are about 75% cooked (mostly opaque). Remove from the pan and set aside.
- Lower heat to medium and add the remaining 1 tablespoon of oil. Add garlic and ginger, and sauté for 30 seconds until fragrant.
- Turn the heat to medium-high, stir in the red curry paste, and cook for 1 minute. Add brown sugar, then toss in the onion and red bell pepper. Cook for 2 minutes, stirring frequently.
- Pour in the coconut milk and bring to a gentle simmer (not a boil). Simmer for 2 minutes to thicken the sauce slightly and soften the onions.
- Return the shrimp to the pan and cook for 1 more minute, just until fully cooked through. Taste and adjust salt, if needed.
- Garnish with fresh cilantro (optional) and serve hot with steamed rice or noodles.
- Pro Tip from Foodicious Recipes
Avoid boiling the curry too hard once the coconut milk is added — a gentle simmer keeps the sauce smooth and prevents it from splitting.
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
