Coconut Curry Shrimp
This coconut curry shrimp tastes like it simmered for hours in a Thai kitchen, but it takes 15 minutes in yours. Plump shrimp in a golden coconut-curry sauce with bell peppers and fresh basil. Serve it over jasmine rice and close your eyes — you’re in Bangkok.
Why You’ll Love This Recipe
- Coconut milk creates a rich, creamy sauce instantly
- Shrimp cooks in 3-4 minutes
- Thai curry paste does all the heavy lifting
- Fragrant, warming, and deeply satisfying
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Coconut Curry Shrimp
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh Thai basil or regular basil
- Cooked jasmine rice for serving
Instructions
- Heat a large skillet over medium heat. Add curry paste and cook 1 minute, stirring until fragrant.
- Pour in coconut milk and stir until smooth. Add fish sauce and brown sugar. Bring to a simmer.
- Add sliced bell pepper and cook 3 minutes until slightly softened.
- Add shrimp and cook 3-4 minutes until pink and curled.
- Squeeze in lime juice, toss in fresh basil. Serve over jasmine rice.
Recipe Tips
- Full-fat coconut milk makes a much richer, creamier sauce than light.
- Curry paste varies in heat — start with 1.5 tablespoons if you’re heat-sensitive.
- Add a handful of snap peas or baby corn for extra vegetables.
- This sauce is also incredible with chicken thighs — just cook them 5-6 minutes per side before adding the sauce.
Calories: 380 | Protein: 28g | Fat: 22g | Carbs: 16g
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Nutritional information is estimated and may vary based on ingredients used.
