Thai Coconut Shrimp Curry
Add Preferred SourceThis Thai Coconut Shrimp Curry is a flavor-packed dish that brings the aromatics of Thai cooking into your kitchen. It’s easy to make and perfect if you love shrimp, coconut, and spices. If you’re craving something warm and comforting or looking to make a quick and tasty meal for your next dinner party, this curry is sure to be a hit.
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I love making Thai coconut shrimp curry for family dinners or gatherings. It’s quick, nutrient-rich with fresh veggies and coconut milk, and reheats perfectly. Pair it with rice or veggies, and it’s a guaranteed hit every time!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Thai Coconut Shrimp Curry with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how you can create your own Thai Coconut Shrimp Curry that will have everyone asking for seconds.
Cooking the Shrimp
Start by patting the shrimp dry with kitchen towels and seasoning them with salt and pepper. Heat your non-stick pan over medium heat and add the coconut oil.
Once hot, add the shrimp and cook for about 2 minutes per side until they’re golden brown. Remove the shrimp and set them aside.
Making the Curry Base
In the same pan, add your minced garlic, grated ginger, and sliced shallots. Cook these for a couple of minutes until they’re fragrant.
Stir in the curry powder and let it cook for a few more minutes to deepen the flavors.
Bringing It All Together
Pour in the fish stock and fish sauce to deglaze the pan, scraping up any bits that have stuck to the bottom. Return the shrimp to the pan and mix well.
Allow everything to simmer together for a couple of minutes before you pour in the coconut milk. Adjust the seasoning with salt and pepper to taste.
Serve and Enjoy
Serve your Thai Coconut Shrimp Curry hot over rice, garnished with sesame seeds and green onions. Enjoy!
Ingredients
- 1 pound big shrimp peeled and deveined
- Salt and pepper
- 2 tablespoons coconut oil
- 2 tablespoons garlic minced
- 2 tablespoons ginger grated
- 3 shallots thinly sliced
- 2 tablespoons curry powder
- 1 cup fish stock
- 1 tablespoon fish sauce
- ½ cup coconut milk
- Green onions to serve
Instructions
- Pat dry the shrimp with kitchen towels and season with salt and pepper.1 pound big shrimp, Salt and pepper
- Heat a non-stick pan to medium and add the coconut oil. Once it’s hot, add the shrimp and cook them for a couple of minutes per side, until they are golden brown. Reserve.2 tablespoons coconut oil
- In the same skillet, add the garlic, ginger and shallots and cook for a couple of minutes.2 tablespoons garlic, 3 shallots, 2 tablespoons ginger
- Stir in the curry powder and cook for a few more minutes to deepen the flavors.2 tablespoons curry powder
- Pour in the fish stock and fish sauce, using them to deglaze the skillet.1 cup fish stock, 1 tablespoon fish sauce
- Return the shrimp to the pan and stir well to combine, cooking for an additional couple of minutes.
- Finally, add the coconut milk, then adjust the seasoning with salt and pepper.½ cup coconut milk
- Serve with rice, garnished with sesame seeds and green onions.Green onions
Notes
- Shrimp: Use big, fresh shrimp for the best texture and flavor. Frozen shrimp can work too, just make sure to thaw them properly.
- Coconut Milk: Opt for full-fat coconut milk for a richer, creamier curry.
- Curry Powder: If you love a good kick, you can add a bit more curry powder or a pinch of cayenne pepper or red pepper flakes.
- Vegetables: Feel free to add vegetables like red bell peppers, peas, or spinach for extra color and nutrients.
- Simmering Time: Don’t rush the simmering step; letting the curry gently simmer will enhance the flavors. It doesn’t take long and makes a huge difference in flavor.
- Fish Sauce: Adjust the amount of fish sauce based on your taste preference for saltiness.
- Add Herbs: Fresh herbs like Thai basil and cilantro (or coriander) can really enhance the flavors and make them shine. Just add them in at the very end of cooking when you serve.
- Shrimp Substitute: Chicken is a great substitute for shrimp. Just make sure it’s fully cooked before adding it to the curry.
How to Store Leftover Thai Coconut Shrimp Curry
- Cool and Airtight: Let the curry cool down to room temperature before storing it away. Transfer the curry into airtight containers to keep it fresh.
- Refrigerate: Store the curry in the fridge where it will keep for up to three days.
- Reheating: Warm it up over low heat on the stove, stirring occasionally. You might want to add a little extra water or coconut milk if it seems too thick.
Nutrition
Recipe Notes and Expert Tips
To make sure your Thai Coconut Shrimp Curry turns out fantastic every time, here are some pro tips to keep in mind:
- Shrimp: Use big, fresh shrimp for the best texture and flavor. Frozen shrimp can work too, just make sure to thaw them properly.
- Coconut Milk: Opt for full-fat coconut milk for a richer, creamier curry.
- Curry Powder: If you love a good kick, you can add a bit more curry powder or a pinch of cayenne pepper or red pepper flakes.
- Vegetables: Feel free to add vegetables like red bell peppers, peas, or spinach for extra color and nutrients.
- Simmering Time: Don’t rush the simmering step; letting the curry gently simmer will enhance the flavors. It doesn’t take long and makes a huge difference in flavor.
- Fish Sauce: Adjust the amount of fish sauce based on your taste preference for saltiness.
- Add Herbs: Fresh herbs like Thai basil and cilantro (or coriander) can really enhance the flavors and make them shine. Just add them in at the very end of cooking when you serve.
- Shrimp Substitute: Chicken is a great substitute for shrimp. Just make sure it’s fully cooked before adding it to the curry.
How to Store Leftover Thai Coconut Shrimp Curry
Here’s how you can keep your Thai Coconut Shrimp Curry tasting great for another meal:
- Cool and Airtight: Let the curry cool down to room temperature before storing it away. Transfer the curry into airtight containers to keep it fresh.
- Refrigerate: Store the curry in the fridge where it will keep for up to three days.
- Reheating: Warm it up over low heat on the stove, stirring occasionally. You might want to add a little extra water or coconut milk if it seems too thick.
What to Serve with Thai Coconut Shrimp Curry
Pairing the perfect sides with your Thai Coconut Shrimp Curry makes the meal even more tasty. Here are some great options to round out your dinner:
Steamed Jasmine Rice
Jasmine rice is the traditional go-to for any Thai curry. Its fragrant aroma and slightly sticky texture are ideal for soaking up the delicious coconut curry flavors, ensuring you get a bit of sauce with every bite.
Cauliflower Rice
If you’re watching your carbs or prefer a lighter option, cauliflower rice is a fantastic substitute. It mimics the texture of rice and beautifully absorbs the curry sauce while adding a serving of vegetables to your plate.
Quinoa
Quinoa isn’t just for health buffs. This grain is packed with protein and fiber, making it a hearty, nutritious base for the rich flavors of your Thai Coconut Shrimp Curry. Its slightly nutty flavor complements the spices of the curry well.
Rice Noodles
Rice noodles are another excellent base for Thai Coconut Shrimp Curry. They are light and absorbent, making them perfect for soaking up the curry sauce. Serve them either steamed or lightly stir-fried in a bit of oil for an extra touch of flavor.
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