Creamy Thai Coconut Shrimp Curry is a rich, aromatic dish inspired by classic Thai flavors. Juicy shrimp are simmered in a silky coconut milk sauce infused with red curry paste, garlic, ginger, and a touch of lime for balance. The result is a bold yet comforting curry that’s both elegant and easy to make.
Perfect for weeknight dinners or special occasions, this curry comes together quickly and delivers restaurant-quality flavor at home. Served over rice, it’s warm, satisfying, and packed with creamy, savory goodness.
Why You’ll Love This Creamy Thai Coconut Shrimp Curry
- Rich, creamy coconut sauce
- Juicy shrimp cooked to perfection
- Bold Thai-inspired flavors
- Quick and easy to prepare
- Naturally gluten-free
- Perfect for cozy or elegant dinners
Why You Should Try This Recipe
If you love creamy curries with balanced spice and freshness, this recipe is a must-try. Shrimp cooks quickly, making this dish fast yet impressive. It’s flavorful without being heavy and can be customized to your preferred spice level.
Ingredients You’ll Need
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil or coconut oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- ½ cup chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce)
- 1 teaspoon brown sugar
- 1 bell pepper, sliced
- 1 cup snap peas or zucchini (optional)
- Juice of ½ lime
- Fresh cilantro, for garnish
How to Make Creamy Thai Coconut Shrimp Curry
Step 1 — Prepare the Shrimp
Pat shrimp dry and season lightly with salt. Set aside.
Step 2 — Sauté the Aromatics
Heat oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and ginger and cook for 30 seconds until fragrant.
Step 3 — Build the Curry Base
Add red curry paste and cook for 1 minute to release flavors. Pour in coconut milk and broth, stirring until smooth.
Step 4 — Season the Sauce
Stir in fish sauce and brown sugar. Bring to a gentle simmer.
Step 5 — Add Vegetables
Add bell pepper and optional vegetables. Simmer for 5–7 minutes until tender.
Step 6 — Cook the Shrimp
Add shrimp to the sauce and cook for 3–4 minutes until pink and opaque.
Step 7 — Finish and Serve
Stir in lime juice. Taste and adjust seasoning. Garnish with cilantro and serve hot.
Nutritional Information (Approx. per serving)
- Calories: 420
- Fat: 28g
- Carbohydrates: 14g
- Protein: 28g
Values may vary depending on ingredients used.
Tips for the Best Creamy Thai Coconut Shrimp Curry
- Don’t overcook the shrimp
- Use full-fat coconut milk for best texture
- Adjust curry paste to control spice
- Add lime at the end for freshness
- Simmer gently, not boiling
Variations & Substitutions
- Use chicken or tofu instead of shrimp
- Add spinach or kale at the end
- Make it spicy with chili flakes
- Use green curry paste for a different flavor
- Make it vegan with tofu and soy sauce
What to Serve with Creamy Thai Coconut Shrimp Curry
- Steamed jasmine rice
- Basmati rice
- Rice noodles
- Quinoa
- Warm naan or flatbread
Common Mistakes to Avoid
- Overcooking shrimp
- Using low-fat coconut milk
- Skipping the curry paste bloom
- Boiling the sauce aggressively
- Adding lime too early
Storing Tips for the Recipe
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat gently on the stovetop
- Not ideal for freezing due to shrimp texture
Conclusion
Creamy Thai Coconut Shrimp Curry is a flavorful, comforting dish that’s easy to make and impressive to serve. With its rich coconut sauce, bold spices, and tender shrimp, it’s a perfect recipe for both cozy nights and special dinners.
General Information
- Course: Main Dish / Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I make this curry ahead of time?
It’s best fresh, but leftovers keep well for one day.
Can I make it less spicy?
Yes, reduce the curry paste amount.
Is this curry gluten-free?
Yes, as long as fish sauce is gluten-free.
Can I use frozen shrimp?
Yes, thaw completely before cooking.
Can I add more vegetables?
Absolutely—broccoli, carrots, or snap peas work well.