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Thai Coconut Shrimp Curry

Delicious Thai Coconut Shrimp Curry in Just 30 Minutes

A delightful Thai Coconut Shrimp Curry that combines exotic flavors in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Essential for Creating Flavor
  • 1 pound Shrimp, peeled and deveined
  • 2 tablespoons Low Sodium Soy Sauce
  • 1 teaspoon Red Pepper Flakes Adjust based on spice preference
  • 1 teaspoon Turmeric Ground works well
  • 1 teaspoon Garlic Powder Fresh garlic provides stronger flavor
  • 1 teaspoon White Pepper Black pepper can be substituted
  • 2 tablespoons Vegetable Oil Any cooking oil can be used
  • 1 tablespoon Unsalted Butter
Veggies for Texture and Nutrition
  • 1 medium Bell Pepper Sliced
  • 2 cloves Fresh Garlic Grated
  • 1 inch Fresh Ginger Grated
  • 1 medium Shallot Finely chopped
Building a Flavorful Base
  • 1 cup Chicken or Vegetable Broth
  • 2 tablespoons Thai Red Curry Paste Green curry paste can be used
  • 1 tablespoon Brown Sugar Honey can be used as a substitute
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Fish Sauce Omit for vegetarian option
Creaminess and Brightness
  • 1 can Coconut Milk Full-fat or light
  • 2 tablespoons Lime Juice Adjust to taste
  • 1 teaspoon Sriracha Optional
  • 1/4 cup Fresh Thai Basil Regular basil can be used
Finishing Touches
  • optional Toppings (scallions, fried onions, cilantro, chili pepper) For garnish

Equipment

  • Skillet

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine peeled and deveined shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Toss to coat evenly and set aside for 10 minutes.
  2. Grate the fresh garlic and ginger, and finely chop the shallot. Slice the bell pepper into strips or bite-sized pieces.
  3. Heat a skillet over medium-high heat with vegetable oil and butter. Add marinated shrimp and sear for 1 minute on each side until pink. Remove from skillet.
  4. In the same skillet, sauté bell pepper for 5 minutes. Add garlic, ginger, and shallot, cooking for 2 more minutes.
  5. Pour in broth and stir in red curry paste, brown sugar, cumin, coriander, turmeric, white pepper, soy sauce, and fish sauce. Simmer for 1 minute.
  6. Gradually stir in coconut milk and bring to a gentle boil. Simmer for 5 minutes until the sauce thickens.
  7. Mix in lime juice and optional sriracha. Add shrimp back and cook for 1 minute to warm through.
  8. Serve over jasmine rice or cauliflower rice, garnished with cilantro, fried onions, and sliced chili peppers.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This dish is easily customizable with various vegetables and proteins. Prep all ingredients beforehand for smoother cooking.

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