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Thai Shrimp Curry is plump shrimp and colorful vegetables simmered in a creamy, fragrant coconut curry sauce, and it is ready in just 30 minutes. I made this on a *cold January night* when we needed something cozy and fast, and Maddie surprised me by asking for the shrimp first. If you love our better than take out beef and broccoli, this easy coconut curry is another quick, better than takeout dinner.
It is creamy, a little sweet, gently spiced, and so much better than delivery.
Thai Shrimp Curry Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 3 servings
- ⚡ Calories: 436kcal
- 🌶️ Flavor Profile: Creamy coconut, red curry spice, and sweet shrimp
- ✋ Difficulty: Easy, a fast weeknight dinner like our Boursin chicken
Quick Answer
Cook sliced onion and bell peppers, then stir in red curry paste until fragrant. Add coconut milk, chicken stock, brown sugar, and diced potatoes, and simmer until the potatoes are tender. Add the shrimp and snow peas and cook just until the shrimp turn pink. Serve the Thai Shrimp Curry hot over rice.
Jump to:
- Thai Shrimp Curry Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Thai Shrimp Curry
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Thai Shrimp Curry FAQs
- Other Recommended Easy Dinner Recipes
- 30 Minute Thai Shrimp Coconut Curry
Why This Recipe Works
Click to see the technique science
- Red curry paste does the heavy lifting. A spoonful of red curry paste packs in all the Thai flavor, so you get a complex curry from one easy ingredient.
- Coconut milk makes it creamy. Full fat coconut milk gives the sauce its rich, velvety texture and mellow sweetness.
- Ready in 30 minutes. Everything cooks in one pot, so this restaurant style curry comes together on a busy weeknight.
- Loaded with vegetables. Bell peppers, potatoes, and snow peas add color, texture, and make it a complete meal in a bowl.
- Shrimp cooks fast. Adding the shrimp at the end means they stay tender and juicy instead of overcooked and rubbery.
Why You’ll Love This Recipe
- It tastes like your favorite Thai takeout, but fresher and ready faster.
- It is a one pot dinner, a lot like our Boursin chicken, so cleanup is easy.
- The creamy coconut sauce is comforting and cozy, perfect for a chilly night.
Key Ingredients
Here is a quick look at the simple ingredients that make this Thai Shrimp Curry so creamy and flavorful.
- Shrimp: The star of the dish. Use peeled shrimp and add them near the end so they stay plump and tender.
- Red Curry Paste: The shortcut to authentic Thai flavor, packed with lemongrass, chilies, and spices.
- Coconut Milk: Full fat coconut milk makes the sauce rich, creamy, and slightly sweet.
- Bell Peppers, Potato, and Snow Peas: A colorful mix of vegetables that turns this curry into a full meal, a lot like the veggies in our beef and broccoli.
- Brown Sugar and Chicken Stock: They balance the spice and thin the sauce to the perfect saucy consistency.
See recipe card for exact quantities.
Variations and Substitutions
This Thai Shrimp Curry is easy to make your own. Here are a few tasty twists to try.
- Swap the protein: Use chicken, tofu, or firm white fish in place of the shrimp.
- Change the veggies: Try broccoli, zucchini, carrots, or green beans depending on what you have.
- Make it spicier: Add extra red curry paste or a sliced fresh chili for more heat.
- Add fresh herbs: Finish with fresh basil, cilantro, or a squeeze of lime for brightness.
- More easy dinners: If you love this, try our tomato chicken pasta next.
How to Make Thai Shrimp Curry
- Cook the sliced onion and bell peppers in a large pot with a little oil until they start to soften.
- Stir in the red curry paste and cook for a minute until it is fragrant and coats the vegetables.
- Pour in the coconut milk, chicken stock, and brown sugar, then add the diced potatoes and simmer until the potatoes are tender.
- Add the shrimp to the pot and cook until they turn pink and are just cooked through.
- Stir in the snow peas and cook for another minute or two until they are bright green and crisp tender.
- Taste and adjust the seasoning, then serve the curry hot over rice.
Recipe Tips & Tricks
- Do not overcook the shrimp. Add them near the end and pull the pot from the heat as soon as they turn pink so they stay tender.
- Use full fat coconut milk. It gives the sauce the richest, creamiest texture. Light coconut milk will be thinner.
- Bloom the curry paste. Cooking the red curry paste for a minute before adding liquid deepens its flavor.
- Cut the potatoes small. Smaller, even pieces cook through faster so dinner stays quick.
- Adjust the heat. Start with less curry paste if you are sensitive to spice, then add more to taste.
- Finish with lime. A squeeze of fresh lime at the end brightens the whole bowl.
Serving Ideas and Suggestions
This Thai Shrimp Curry is best served hot over a bowl of fluffy jasmine or white rice to soak up all that creamy sauce. Cauliflower rice or rice noodles work great too.
Garnish with fresh cilantro, basil, and a squeeze of lime, and add a sprinkle of chili flakes if you like heat. It is a full meal on its own.
Craving more easy dinners? Our Boursin chicken and blistered tomato chicken pasta are more quick weeknight favorites.
Store leftovers covered in the refrigerator for up to three days. Reheat gently so the shrimp do not toughen, a lot like reheating our bourbon chicken.
Thai Shrimp Curry FAQs
Yes. Just thaw the shrimp first and pat them dry before adding them to the Thai Shrimp Curry. Add them near the end so they cook quickly and stay tender.
The heat depends on your red curry paste. This Thai Shrimp Curry is mild to medium as written, but you can add more paste or fresh chili for extra heat, or use less for a milder version.
Serve Thai Shrimp Curry over jasmine rice, white rice, cauliflower rice, or rice noodles to soak up the coconut sauce. Fresh lime, cilantro, and basil make great garnishes.
Absolutely. This Thai Shrimp Curry works with chicken, tofu, or firm white fish in place of the shrimp. Just adjust the cook time so the protein cooks through.
Store leftover Thai Shrimp Curry covered in the refrigerator for up to three days. Reheat it gently over low heat so the shrimp do not turn rubbery.
You can freeze Thai Shrimp Curry, though the shrimp and coconut sauce texture can change slightly. Freeze for up to two months and thaw in the fridge before reheating gently.
Looking for your next quick dinner? Try our creamy Boursin chicken for another easy weeknight favorite.
30 Minute Thai Shrimp Coconut Curry
Ingredients
- 12 oz large shrimp
- 1/2 Cup yellow onion julienne
- 1/2 Cup bell peppers julienne mixed colors
- 1/2 Cup yellow potato small dice, about one medium sized potato
- 4 oz sno peas
- 13.66 can coconut milk
- 2 1/2 Tablespoons red curry paste
- 1 Tablespoon light brown sugar
- 2 Tablespoon chicken stock
- salt and pepper to taste
- cooking oil
Instructions
- Get all of you veggies washed and prepared before starting. Season shrimp with salt and pepper, set aside.
- In a skillet over medium high heat, add about 1 Tablespoon oil, enough to lightly coat the bottom of the pan, add in the onions and peppers and cook for 3 minutes, stirring occasionally until soft. Take out of the pan, set aside. Add about 1 Tablespoon oil to pan, add in the shrimp and let sear on all sides for 2-3 minutes. Take out of pan, set aside.
- Add another 1 Tablespoons oil to pan, fry curry paste for about 30 seconds to release the flavor. Add coconut milk, stock and brown sugar, whisk to combine. Add the onions back to the pan and the potatoes. Bring to a simmer, lower heat to medium low and simmer for 10 minutes uncovered. Stirring occasionally.
- Add snow peas making sure they are submerged in sauce, cook 3 minutes. Finally, add in the shrimp and cook about 2 more minutes until shrimp are cooked through. Taste, adjust seasoning if necessary. Serve and enjoy!
Nutrition
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Coconut milk is one of my favorite ingredients to cook with! Loving this shrimp curry recipe.
Hi Dana, Looks and sounds quite delicious! Thanks for sharing the recipe! Blessings, Janet