Shrimp Coconut Curry

A bowl of rice topped with Thai coconut shrimp curry, accented by onions, black sesame seeds, and chopped green onions.

This 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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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main Course

Cuisine: Thai

Keyword: Thai coconut shrimp curry

Servings:

Calories: 507kcal

Author: Mandy Applegate

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

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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

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