Thai Coconut Shrimp Curry Recipe

If you’re craving something that’s bursting with exotic flavor but still easy enough for a weeknight, you’re in for a treat. This Thai Coconut Shrimp Curry Recipe is one of those dishes that quickly became a family favorite in my kitchen—and trust me, once you try it, you’ll understand why. Creamy coconut milk meets fragrant Thai spices and tender shrimp in a curry that’s both comforting and exciting. Ready to bring some bold, lush tastes to your dinner table? Let’s dive in.

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Ingredients You’ll Need

Each ingredient in this Thai Coconut Shrimp Curry Recipe plays a key role. The shrimp are perfectly seasoned, the aromatics like garlic and ginger add depth, and the coconut milk brings that rich, creamy texture that ties everything together. Here’s what you’ll want to grab at the store—and some tips on picking the best versions.

• Jumbo Shrimp: I love using shrimp with tails on—it looks beautiful on the plate and makes for easy dipping!
• Red Curry Paste: Grab a good-quality one; it’s the heart of this curry’s flavor.
• Soy Sauce: Use low sodium so you can better control the saltiness.
• Curry Powder: Adds an earthy warmth that layers nicely with the red curry paste.
• Butter and Olive Oil: These fats add richness and help build the curry base.
• Garlic, Ginger, and Shallots: Fresh is best here—skip the powders for max flavor.
• Chicken Broth: Low sodium again so the seasoning stays balanced.
• Brown Sugar: Just a touch balances the heat and acidity.
• Ground Coriander and Turmeric: These spices bring a subtle earthiness and beautiful color.
• Full Fat Coconut Milk: This is your creamy sauce base—don’t swap for light coconut milk if you want that rich texture.
• Fresh Lime Juice and Thai Basil Leaves: The finishing touches that brighten and freshen the curry.
• Cilantro and Lime Wedges (for garnish): Adds color and a zesty kick.

Variations

I’m all about making recipes your own, so here’s some ideas I’ve tried or want to try to personalize this Thai Coconut Shrimp Curry Recipe. Feel free to mix and match based on what you like or have on hand!

• Vegetarian Option: I’ve swapped out shrimp for firm tofu before, and it soaks up the curry sauce beautifully—plus adds a nice texture contrast.
• Spicy Kick: When I want more heat, I add a pinch of red pepper flakes or a teaspoon of sambal oelek—just enough to tingle the lips.
• Mild Version: For a kid-friendly dish, I sometimes reduce the curry paste and skip any extra chili additions.
• Veggie Boost: Throw in some bell peppers, snap peas, or baby spinach when cooking the garlic and shallots for extra color and nutrition.

How to Make Thai Coconut Shrimp Curry Recipe

Step 1: Season and Sear the Shrimp

Start by patting your shrimp dry—this little step helps the seasoning stick and gives you a nice sear. Toss the shrimp with red curry paste, soy sauce, curry powder, salt, and pepper until each shrimp is evenly coated. Then heat a skillet over medium heat with olive oil until it’s shimmering, and add the shrimp in a single layer. Cook for about 4-5 minutes until they turn opaque and just curl up; don’t overcook or they’ll get rubbery. Transfer them to a plate and set aside for later. I like leaving the tails on for a pretty presentation—plus, they’re fun to eat!

Step 2: Build the Flavorful Curry Base

In the same skillet (no need to wash it—those delicious browned bits add flavor!), melt the butter over medium heat. Add minced garlic, grated ginger, and finely chopped shallots. Cook, stirring often, until the shallots soften and the mixture smells amazing—about 2 minutes. This step infuses your curry with the aromatic foundation it needs.

Step 3: Add Broth, Curry Paste, and Spices

Pour in the chicken broth to deglaze the pan, scraping up any bits stuck to the bottom. Stir in more red curry paste and soy sauce, then sprinkle in brown sugar, coriander powder, turmeric, salt, and black pepper. Let everything simmer for 2-3 minutes—this magic time lets the spices bloom and the sauce deepen in flavor.

Step 4: Finish the Sauce and Bring it All Together

Now pour in the full-fat coconut milk, stirring gently. Turn the heat up just enough to bring it to a boil, then lower to a simmer. Let it thicken slightly, about 5 minutes—you’ll notice it get silkier and more luxurious. Return the shrimp to the pan and let them cook in the sauce for 2 minutes to soak up that delicious curry flavor. Right before you turn off the heat, stir in fresh lime juice and Thai basil leaves for brightness and herbal freshness. Remove from heat—it’s time to eat soon!

How to Serve Thai Coconut Shrimp Curry Recipe

Garnishes

I love sprinkling fresh chopped cilantro on top and serving lime wedges on the side—that way everyone can add a squeeze of citrus to their liking. The fresh herbs really enhance the flavors and add a pop of green that makes the dish look as good as it tastes. I also sometimes toss on a few thinly sliced red chilies if I want guests to add some extra spice.

Side Dishes

This Thai Coconut Shrimp Curry pairs perfectly with fluffy basmati rice, which soaks up the luscious sauce. I’ve also served it with jasmine rice for a fragrant complement. If you want to add more veggies, steamed broccoli or sautéed green beans make great sides. On casual days, I even scoop it over rice noodles for a fun twist.

Creative Ways to Present

For a special occasion, I’ve served this curry in shallow white bowls topped with Thai basil sprigs and edible flowers for a classy touch. Another fun idea is to hollow out small coconuts and serve the curry inside—guaranteed to impress guests! If you’re meal prepping for company, plating it over a bed of colorful sautéed rice noodles with a lime wedge on the side makes the dish look vibrant and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Coconut Shrimp Curry keeps beautifully in an airtight container in the fridge for up to 3 days. I like to cool it to room temperature before refrigerating to keep the sauce texture nice. Just a heads-up: the shrimp can get a little firmer after storing, but the flavor actually deepens, so leftovers can be even tastier!

Freezing

Freezing shrimp curry can be tricky because shrimp can become rubbery when thawed. If you want to freeze the whole curry, I suggest freezing it without the shrimp, then adding freshly cooked shrimp when reheating. Otherwise, freeze only the sauce portion, and prepare or sous vide shrimp fresh later for best texture.

Reheating

When reheating, gently warm the curry on the stovetop over medium-low heat to avoid curdling the coconut milk. Stir frequently and add a splash of broth or water if it thickens too much. If you added shrimp during the initial cooking, keep the reheating time short to avoid overcooking. Your curry will come back creamy and delicious.

FAQs

Final Thoughts

I absolutely love how this Thai Coconut Shrimp Curry Recipe delivers big, bold flavors in just about half an hour. It’s become such a staple in my home because it’s both comforting and exciting, quick enough to whip up after work but fancy enough to serve to friends. If you want a dish that’s creamy, spicy, and bursting with fresh herbs, I can’t recommend this one enough. Give it a try—you might just find your new favorite curry!

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