Looking for a restaurant-quality Thai dish you can make at home? This Thai Coconut Curry Shrimp recipe brings together succulent shrimp, creamy coconut milk, and aromatic spices to create a memorable meal that’s ready in just 30 minutes. I’ve perfected this recipe to deliver authentic Thai flavors while keeping the cooking process straightforward and accessible for home cooks.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cans (14 oz each) full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup bamboo shoots
- 1 cup snap peas
- 4 kaffir lime leaves (or 1 tablespoon lime zest)
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- Fresh basil leaves for garnish
- Jasmine rice for serving
Instructions
- Heat a large skillet or wok over medium heat. Add 2 tablespoons of coconut cream (the thick part from the top of the coconut milk can) and the curry paste. Stir-fry for 2-3 minutes until fragrant.
- Add ginger and garlic, cooking for another minute while stirring constantly to prevent burning.
- Pour in the remaining coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Add bell peppers and bamboo shoots. Simmer for 3-4 minutes until the vegetables start to soften.
- Add the shrimp and snap peas to the pan. Cook for 3-4 minutes until the shrimp turn pink and are just cooked through.
- Stir in the kaffir lime leaves (or lime zest) and remove from heat.
- Garnish with fresh basil leaves and serve hot over jasmine rice.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 people
Recipe Notes
- Use full-fat coconut milk for the best results – light coconut milk won’t give you the same rich, creamy texture.
- Can’t find kaffir lime leaves? Regular lime zest works well as a substitute.
- For the best texture, avoid overcooking the shrimp. Remove the pan from heat as soon as they turn pink.
- The curry paste’s spiciness can vary by brand. Start with less and add more to taste.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the shrimp from becoming tough.
- For a vegetable variation, feel free to substitute with your favorite veggies like broccoli, carrots, or mushrooms.
Remember to taste and adjust the seasoning before serving. The perfect balance of sweet, salty, and spicy makes this Thai Coconut Curry Shrimp a dish you’ll want to make again and again.
Thai Coconut Curry Shrimp
This Thai Coconut Curry Shrimp recipe brings together succulent shrimp, creamy coconut milk, and aromatic spices to create a memorable meal that's ready in just 30 minutes.
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 cans 14 oz each full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper sliced
- 1 cup bamboo shoots
- 1 cup snap peas
- 4 kaffir lime leaves or 1 tablespoon lime zest
- 1 tablespoon fresh ginger minced
- 3 cloves garlic minced
- Fresh basil leaves for garnish
- Jasmine rice for serving
Instructions
- Heat a large skillet or wok over medium heat. Add 2 tablespoons of coconut cream (the thick part from the top of the coconut milk can) and the curry paste. Stir-fry for 2-3 minutes until fragrant.
- Add ginger and garlic, cooking for another minute while stirring constantly to prevent burning.
- Pour in the remaining coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Add bell peppers and bamboo shoots. Simmer for 3-4 minutes until the vegetables start to soften.
- Add the shrimp and snap peas to the pan. Cook for 3-4 minutes until the shrimp turn pink and are just cooked through.
- Stir in the kaffir lime leaves (or lime zest) and remove from heat.
- Garnish with fresh basil leaves and serve hot over jasmine rice.
