If you are craving a vibrant, fragrant, and satisfying meal that comes together in a flash, this Easy Thai Shrimp Curry Recipe is an absolute winner. Bursting with bold flavors from Thai red curry paste, creamy coconut milk, and fresh herbs, it delivers that perfect balance of spicy, tangy, and savory in every bite. Whether you’re looking to impress friends or whip up a weeknight dinner that feels special, this dish will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
Gathering the right ingredients is the heart of any great dish, and this recipe shines in its simplicity and flavor. Each component plays a crucial role, whether it’s the succulent shrimp that provide protein and texture or the vibrant herbs that add a fresh lift. The combination ensures a rich, comforting curry that’s both colorful and truly satisfying.
- Shrimp (1 pound, thawed, peeled): Choose medium-sized shrimp for the perfect bite that cooks evenly and absorbs all the curry goodness.
- Olive oil (1/2 tablespoon): A light sauté base for the onions that helps build depth of flavor.
- Onion (1/2 medium, chopped): Adds a gentle sweetness and texture contrast in the curry sauce.
- Garlic (3 cloves, minced): A punch of aromatic warmth that stimulates the palate.
- Thai red curry paste (3 heaped tablespoons): The soul of the dish, packed with spices and a touch of heat.
- Chicken broth (1 cup): Provides a savory liquid base to balance the richness of the coconut milk.
- Fish sauce (1/2 tablespoon): Infuses a classic umami flavor essential to authentic Thai cooking.
- Full-fat coconut milk (13.5 ounces can): Creates a creamy, luscious sauce that softens the spice.
- Red bell pepper (1/2, chopped): Adds sweetness and vibrant color to brighten the dish.
- Lime juice (to taste): A splash of acidity to elevate the freshness and balance the richness.
- Salt & pepper (to taste): Essential seasonings to bring out all the flavors.
- Fresh cilantro (1 handful, chopped): Brings herbal brightness and a classic Thai flair.
- Fresh basil (1 handful, chopped or torn): Adds a subtle aromatic note that completes the flavor profile.
- Scallions (chopped, to taste): A crisp garnish that adds color and a mild onion crunch.
How to Make Easy Thai Shrimp Curry Recipe
Step 1: Prepare Your Rice
If serving your curry with rice, which I highly recommend, start cooking it right away. This ensures the rice is hot and fluffy just as your curry finishes – perfect harmony on the plate.
Step 2: Sauté the Onion
Warm the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté gently for about 5 minutes until softened and fragrant, laying a flavorful foundation for the curry.
Step 3: Add Garlic and Curry Paste
Next, stir in the minced garlic and the Thai red curry paste. Cook for just 30 seconds to release their aroma and deepen the spices without burning—this step is where your kitchen starts to smell heavenly.
Step 4: Incorporate Broth and Fish Sauce
Pour in the chicken broth and fish sauce, bringing the mixture to a boil. Let it cook for a couple of minutes to meld the flavors together and build a rich, savory base.
Step 5: Stir in Coconut Milk
Reduce the heat to low and gently stir in the full-fat coconut milk. This will create the creamy texture that balances the curry’s heat and ties all the flavors into a silky sauce.
Step 6: Add Shrimp and Bell Pepper
Toss in the peeled shrimp and chopped red bell pepper. Let the curry simmer gently for about 5 minutes until the shrimp are perfectly cooked through and the bell pepper has softened slightly, giving you that delightful combination of textures.
Step 7: Finish with Lime and Fresh Herbs
Adjust the flavor with a squeeze of lime juice, salt, and pepper to your liking. Just before serving, stir in the chopped cilantro, torn basil leaves, and scallions for a fresh and vibrant finish that makes every spoonful pop.
How to Serve Easy Thai Shrimp Curry Recipe
Garnishes
Fresh herbs like cilantro, basil, and scallions are the stars of garnish here, adding bursts of freshness that contrast beautifully with the creamy curry. A wedge of lime on the side invites extra tangy zest for anyone wanting more brightness.
Side Dishes
While jasmine rice is the classic companion—offering a fragrant, fluffy base to soak up the sauce—this curry also pairs wonderfully with simple steamed vegetables or even cauliflower rice for a lighter option. Some warm naan or crusty bread can also be delightful to sop up every last bite.
Creative Ways to Present
For a family-style dinner, serve the curry in a large bowl surrounded by bowls of rice and garnishes so everyone can customize their plate. Or, for a stunning presentation, serve the curry in individual coconut shells or vibrant bowls, topped with a colorful medley of herbs and a chili slice for a hint of heat.
Make Ahead and Storage
Storing Leftovers
This Easy Thai Shrimp Curry Recipe keeps beautifully for up to 3 days in the fridge stored in an airtight container. The flavors actually deepen overnight, making leftovers a tasty second meal.
Freezing
Because seafood can become rubbery when frozen and reheated, I recommend enjoying the curry fresh or refrigerated within a few days. If you want to freeze, separate the curry sauce and shrimp: freeze the sauce alone and add freshly cooked shrimp when reheating.
Reheating
To reheat, gently warm the curry on the stovetop over low heat, stirring occasionally. Adding a splash of coconut milk or broth can help refresh the creamy texture. Avoid high heat to keep the shrimp tender and juicy.
FAQs
Can I use frozen shrimp directly in this recipe?
It’s best to thaw shrimp before cooking to ensure even cooking and prevent excess water in the dish. Thaw overnight in the refrigerator or quickly under cold running water.
How spicy is this Easy Thai Shrimp Curry Recipe?
The Thai red curry paste provides moderate heat, but you can adjust the spice level by using more or less curry paste depending on your preference.
Can I substitute chicken for shrimp?
Absolutely! Chicken breast or thighs work well—just adjust cooking time to ensure the chicken is cooked through without drying out.
Is it gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and fish sauce, which are usually labeled accordingly.
Can I make this dish vegan?
Yes! Replace shrimp with tofu or vegetables like eggplant and mushrooms, and swap chicken broth with vegetable broth, ensuring to choose vegan-friendly fish sauce alternatives or omit it for a plant-based version.
Final Thoughts
Nothing quite beats the warmth and vibrancy of this Easy Thai Shrimp Curry Recipe, especially when you want a meal that feels both exotic and comforting without hours in the kitchen. It’s a delicious celebration of Thai flavors that’s ready in under 30 minutes, perfect for sharing with loved ones or enjoying as a delightful solo treat. I hope you have as much fun making and eating it as I do every time!
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Easy Thai Shrimp Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This easy Thai shrimp curry is a flavorful and quick-to-make dish featuring tender shrimp cooked in a rich, creamy coconut milk sauce spiced with red curry paste and fresh herbs. Perfect for a weeknight dinner, it combines the vibrant flavors of Thai cuisine with simple preparation.
Ingredients
Shrimp Curry
- 1 pound uncooked (31-40/pound size) shrimp (thawed, peeled, tails optional)
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3 heaped tablespoons Thai red curry paste
- 1 cup chicken broth
- 1/2 tablespoon fish sauce
- 1 (13.5 ounces) can full-fat coconut milk
- 1/2 red bell pepper, chopped
- Lime juice, to taste
- Salt and pepper, to taste
- 1 handful fresh cilantro, chopped
- 1 handful fresh basil, chopped or torn
- Scallions, chopped, to taste
Instructions
- Prepare rice (optional): If serving with rice, start cooking the rice first to have it ready when the curry is done.
- Sauté onion: Heat olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
- Add garlic and curry paste: Stir in the minced garlic and Thai red curry paste, cooking for 30 seconds until fragrant.
- Add liquids: Pour in the chicken broth and fish sauce, bring the mixture to a boil, and simmer for a couple of minutes to meld the flavors.
- Add coconut milk: Reduce heat to low and stir in the full-fat coconut milk, creating a creamy curry base.
- Cook shrimp and bell pepper: Add the shrimp and chopped red bell pepper to the pot. Simmer gently for about 5 minutes, avoiding a vigorous boil, until shrimp are fully cooked and opaque.
- Finish with fresh ingredients: Add lime juice to taste (about half a lime), then season with salt and pepper. Stir in the chopped cilantro, basil, and scallions just before serving for fresh herbal notes.
Notes
- Use fresh shrimp for the best flavor; thaw frozen shrimp properly before cooking.
- Adjust the amount of red curry paste depending on your spice tolerance.
- Serve the curry over steamed jasmine rice for a complete meal.
- Full-fat coconut milk creates a richer sauce; light coconut milk can be used but will be less creamy.
- Do not overcook the shrimp to avoid a rubbery texture.
