This Thai Shrimp Curry is simple enough for a weeknight meal but full of bold, restaurant-quality flavors. It’s quick to prepare, customizable with your favorite vegetables, and naturally dairy-free. Plus, it pairs perfectly with rice or noodles, making it a versatile and comforting dish you’ll want to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shrimp (peeled and deveined)
Thai red curry paste
Coconut milk (full-fat for best flavor and texture)
Garlic, minced
Ginger, grated
Onion, sliced
Bell peppers or other vegetables (optional)
Fish sauce
Brown sugar
Lime juice
Oil for cooking
Fresh cilantro or Thai basil (for garnish)
Cooked jasmine rice or rice noodles (for serving)
Directions
Heat oil in a large skillet or wok over medium heat.
Add the onion and sauté until soft, about 3 minutes.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the red curry paste and cook for 1–2 minutes, stirring constantly.
Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
Add the fish sauce, brown sugar, and any vegetables you’re using. Simmer until the vegetables are just tender.
Add the shrimp and cook for 3–4 minutes, or until pink and cooked through.
Stir in lime juice and taste. Adjust seasoning as needed.
Serve hot over rice or noodles, garnished with fresh herbs.
Servings and timing
This recipe serves 4 and takes about 25 minutes total: 10 minutes for prep and 15 minutes for cooking.
Variations
Use green or yellow curry paste for a different flavor profile.
Add bamboo shoots, snap peas, zucchini, or spinach for variety.
Replace shrimp with chicken, tofu, or chickpeas for a different protein.
Use light coconut milk for a lower-fat version, though the sauce will be thinner.
Add crushed peanuts or a spoonful of peanut butter for a nutty twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce. Not recommended for freezing, as the texture of shrimp can become rubbery.
FAQs
What kind of shrimp should I use?
Use medium to large shrimp, peeled and deveined. Tail-on or tail-off both work, depending on presentation preference.
Is Thai curry spicy?
Red curry has moderate heat. You can adjust the spice level by adding less curry paste or stirring in coconut milk or sugar to mellow it.
Can I make it ahead of time?
Yes, but add the shrimp just before serving to prevent overcooking when reheating.
What can I serve with Thai shrimp curry?
Jasmine rice, basmati rice, rice noodles, or even cauliflower rice work great.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
What does fish sauce do in curry?
It adds depth, saltiness, and authentic Thai flavor. If unavailable, soy sauce can be used as a substitute.
Can I make this curry vegetarian?
Yes, replace shrimp with tofu and use soy sauce instead of fish sauce.
What’s the difference between Thai and Indian curry?
Thai curries use curry pastes with fresh ingredients like lemongrass and galangal, while Indian curries often use dried spices.
How do I thicken the curry sauce?
Simmer uncovered to reduce the sauce, or stir in a cornstarch slurry if needed.
Can I use curry powder instead of curry paste?
Curry paste is essential for authentic Thai flavor, but curry powder can be used in a pinch with modified seasonings.
Conclusion
Easy Thai Shrimp Curry is a quick, flavorful, and satisfying dish that brings the bold tastes of Thai cuisine right to your table. With tender shrimp, creamy coconut curry sauce, and vibrant aromatics, it’s a go-to recipe for busy nights or when you’re craving something warm and comforting. Enjoy it over rice for a meal that’s sure to impress without the stress.
Easy Thai Shrimp Curry is a vibrant and flavorful dish featuring tender shrimp simmered in a rich coconut curry sauce with red curry paste, garlic, ginger, and lime. Ready in under 30 minutes, it’s a quick and satisfying meal perfect for weeknights.
Ingredients
1 lb shrimp (peeled and deveined)
2 tablespoons Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small onion, thinly sliced
1 cup bell peppers or vegetables of choice, sliced (optional)
1 tablespoon fish sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1 tablespoon oil for cooking
Fresh cilantro or Thai basil, for garnish
Cooked jasmine rice or rice noodles, for serving
Instructions
Heat oil in a large skillet or wok over medium heat.
Add sliced onion and sauté for about 3 minutes until softened.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add red curry paste and cook for 1–2 minutes, stirring constantly.
Pour in the coconut milk and stir well. Bring to a gentle simmer.
Add fish sauce, brown sugar, and optional vegetables. Simmer for 4–5 minutes until vegetables are just tender.
Add shrimp and cook for 3–4 minutes, or until pink and cooked through.
Stir in lime juice. Taste and adjust seasoning if needed.
Serve hot over jasmine rice or noodles, garnished with fresh herbs.
Notes
Use green or yellow curry paste for a different flavor profile.Swap shrimp for tofu, chicken, or chickpeas as desired.Use light coconut milk for a lighter version.Stir in a spoonful of peanut butter for a nutty twist.Garnish with lime wedges or chopped peanuts for extra texture.
