coconut curry shrimp

An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free.&nbsp;Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!!&nbsp;Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.So, let's make some Thai Coconut Curry Shrimp for dinner tonight!(Oh, if you like Thai curries? Don't forget to checkout my collection of all&nbsp;<a href="https://www.chefdehome.com/meals/90071/thai-curry-recipes" title="Homemade Thai Recipes">Homemade Thai Curry Pastes</a>&nbsp;and many popular/variation of&nbsp;<a href="https://www.chefdehome.com/meals/90071/thai-curry-recipes" title="Thai Curries">Thai curry recipes</a>.)<img alt="Shrimp Red Curry with rice" src="https://media.chefdehome.com/750/0/0/curry-shrimp/shrimp-red-curry-rice.jpg" loading="lazy" width="750" height="1108" srcset="https://media.chefdehome.com/800/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 800w,https://media.chefdehome.com/655/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 655w,https://media.chefdehome.com/492/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 492w,https://media.chefdehome.com/310/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 310w,https://media.chefdehome.com/100/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 100w,https://media.chefdehome.com/750/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!<img alt="Creamy Thai Shrimp Curry Recipe" src="https://media.chefdehome.com/750/0/0/curry-shrimp/thai-shrimp-curry.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/curry-shrimp/thai-shrimp-curry.jpg 800w,https://media.chefdehome.com/655/0/0/curry-shrimp/thai-shrimp-curry.jpg 655w,https://media.chefdehome.com/492/0/0/curry-shrimp/thai-shrimp-curry.jpg 492w,https://media.chefdehome.com/310/0/0/curry-shrimp/thai-shrimp-curry.jpg 310w,https://media.chefdehome.com/100/0/0/curry-shrimp/thai-shrimp-curry.jpg 100w,https://media.chefdehome.com/750/0/0/curry-shrimp/thai-shrimp-curry.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">CHOOSE YOUR FAVORITE THAI CURRYThese Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste:&nbsp;<a href="https://www.chefdehome.com/recipes/824/thai-green-curry-paste" title="Green Curry Paste Recipe">Green Curry Paste</a>,&nbsp;<a href="https://www.chefdehome.com/recipes/821/red-curry-paste" title="Red Curry Paste Recipe">Red Curry Paste</a>, and&nbsp;<a href="https://www.chefdehome.com/recipes/818/thai-yellow-curry-paste" title="Yellow Curry Paste Recipe">Yellow Curry Paste</a>. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry. Note: When time-pressed, and out of homemade curry pastes, I use&nbsp;<a href="https://amzn.to/2S5Q1cG" rel="nofollow noreferrer" target="_blank" title="Buy Thai Kitchen Red Curry Paste at Amazon">Thai Kitchen Red Curry Paste</a>. It is 100% gluten free and vegan.Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)<img alt="Coconut Red Curry Shrimp and Veggies" src="https://media.chefdehome.com/750/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg" loading="lazy" width="750" height="1318" srcset="https://media.chefdehome.com/800/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 800w,https://media.chefdehome.com/655/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 655w,https://media.chefdehome.com/492/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 492w,https://media.chefdehome.com/310/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 310w,https://media.chefdehome.com/100/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 100w,https://media.chefdehome.com/750/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Let me summarize why should you try this recipe tonight:1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk. 2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect. 3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used). 4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors. 5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.<img alt="Red Curry with Shrimp and Thai Basil" src="https://media.chefdehome.com/750/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg" loading="lazy" width="750" height="2812" srcset="https://media.chefdehome.com/800/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 800w,https://media.chefdehome.com/655/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 655w,https://media.chefdehome.com/492/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 492w,https://media.chefdehome.com/310/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 310w,https://media.chefdehome.com/100/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 100w,https://media.chefdehome.com/750/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)Wish you a wonderful start of the week.-Savita

Coconut Curry Shrimp (Creamy, Thai Red Curry)

tbsp Thai Curry Paste, Red Thai Curry Paste. See Note 2

lbs Shrimp, cleaned, deveined, shelled medium shrimp

Oz Coconut milk, unsweetened, organic low-fat lite coconut milk

Sugar

Lime

tbsp Fish Sauce, See Note 1 for substitutes

Red Bell Pepper,

Cup Mix Vegetables, baby corn

Bunch Basil, preferably Thai basil

Rice, cooked white Jasmine rice,

tsp Paprika, sweet or medium, not smoked

adjust

Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes) 

Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink. 

Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact).  Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.

Thai-inspired red shrimp curry with coconut milk, red curry paste, fresh cilantro &amp; lime. This shrimp curry is bright &amp; bold - you won&#039;t want to stop eating it!

Red Shrimp Coconut Curry

olive oil

onion (thinly sliced)

ginger

garlic

salt

black pepper

red curry paste

red bell pepper (thinly sliced)

coconut milk

shrimp

lime juice

cilantro

white rice (for serving)

Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper

Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.

While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.

Remove from heat and stir in lime juice and cilantro before serving with steamed rice.

This was fabulous recipe!  I will definitely make it again!!

My daughter and I made this Amazing Dish! It is Magnifiet!

Simply delicious. I did add about 1 tablespoon of Sesame Tahini because I love that flavor, and added some chopped basil, and peanuts in addition to the cilantro an extra yum.

I really enjoyed preparing this meal. I loved all the ingredients and the aromas were beautiful. I served mine over Jasmine rice and did not add water I actually added some heavy cream as I like it very creamy. I served it with Naan and the taste and flavors were absolutely delicious. Would highly recommend it

I added some zucchini and carrots. This was the best red curry we have had in quite a while. Thank you!

You are my go-to for Lebanese recipes which my husband, from Beirut, appreciates, but we also love south Asian flavors. This is a delicious and easy to make dish. I am making it tonight with crispy tofu instead of shrimp.

https://content.jwplatform.com/videos/nIK4g2sO.mp4

Thai-inspired red shrimp curry with coconut milk, red curry paste, fresh cilantro & lime. This shrimp curry is bright & bold - you won't want to stop eating it!

Red Curry Shrimp With Coconut

Jamaican Curry Shrimp is a flavourful dish, simmered in a rich coconut milk sauce infused with curry powder, thyme, garlic, scotch bonnet, and pimento flavours. Ready in 25 minutes, the juicy shrimp and mouthwatering stew make for a quick and satisfying entree with fresh steamed rice.

Jamaican Curry Shrimp

lb Raw Shrimp (peeled and deveined)

tsp Curry Powder (betapac or montego brand curry recommended)

tsp Garlic Powder

(more

tsp Black Pepper

tbsp Olive Oil

tbsp Butter

tbsp Curry Powder (betapac or montego brand curry recommended)

med Green Bell Pepper (finely diced or julienned)

med Red Bell Pepper (finely diced or julienned)

Green Onion (finely sliced)

Garlic (minced)

Fresh Thyme

Scotch Bonnet Pepper (or 1 tsp of Hot Pepper Sauce)

400 milliliters Can Coconut Milk

tbsp Ketchup (optional)

tsp Cornstarch

tsp Cold Water

Season shrimp with garlic powder, curry powder, black pepper, salt and set aside.

In a large saucepan, heat olive oil and butter over medium high heat and "burn", or cook the curry (1 tbsp) for about 2 minutes - see notes section. Add the julienned bell peppers and onion, and the minced garlic to the saucepan. Saute until the veggies have softened slightly; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.

Stir in coconut milk until combined, then add salt and black pepper, stirring occasionally for approx. 5 minutes. Add shrimp to the saucepan and cook until they begin to turn pink.

Combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken. Continue to let simmer while stirring occasionally, until the sauce begins to thicken. Add more salt/pepper as desired and remove the scotch bonnet pepper. Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674269706/r0wteh0qdcrozfc4uppb.mp4

Jamaican Curry Shrimp is a delicious, full of flavour and easy to make seafood dish! Made using Jamaican curry powder and coconut milk infused with thyme, garlic, scotch bonnet and pimento flavours; this dish provides an irresistible taste and burst of island deliciousness with each bite! Enjoy as an appetizer or as part of a weeknight main course with fresh steamed rice. Recipe instructions includes step-by-step easy to follow recipe video!

This simple coconut curry shrimp with a red curry sauce will have you enjoying a restaurant experience at home on any day of the week.

Coconut Curry Shrimp

neutral oil

large peeled, deveined shrimp ((21/25 size))

garlic ((minced))

brown sugar ((or palm sugar))

onion

red bell pepper ((thinly sliced))

full-fat coconut milk ((1 can))

cilantro ((optional garnish))

salt ((optional, to taste; not needed if using whole can of curry paste))

Heat a wok or large skillet over medium-high heat until. Add 1 tablespoon of oil, and spread it around to coat. Add the shrimp, and allow it to sear for 30 seconds on 1 side. Then stir-fry for 30 seconds, until the shrimp is 75% cooked (it should be mostly opaque). Turn off the heat, remove the shrimp to a bowl, and set aside.

Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Fry for 30 seconds, until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar. Then add the onion and pepper, and fry for 2 minutes.

Add the coconut milk. Bring to a simmer over medium-high heat. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split and have a grainy appearance.) Simmer for 2 minutes to thicken the sauce and cook the onions down.

Stir in the shrimp, and simmer for 1 more minute. Taste and season with additional salt if needed (particularly if you used less curry paste). Garnish with cilantro if desired, and serve!

I am changing my rating. This curry is wonderful I just needed to a little more spice to it. Thank you for sharing.

It was good but not spicey. I like heat and spice this was normal. Next time I will add more heat.

This recipe was amazing! Definitely as good as any curry I’ve had at a restaurant

Great and so tasty. I used palm sugar and a little more red curry paste. Thank y ou Sue

This was outstanding! The flavors popped unexpectedly. I should have used the whole jar of curry and next time I will. (We like it spicy) Also, I will slice my onions thinner as well. This came  together quickly. The preparation was easy too. Thank you and God bless you Sarah for yet another rock'n recipe!! We are adding it to our file for future use. Definitely a keeper!

I just made this last night and it was delicious! My picky husband loved it. I made it exactly as written. Next time I may try it with a full jar of the red curry paste and omit the salt. I may also try it with chicken. The flavors came together wonderfully and it was a quick and easy meal over white rice.

Banana Coconut Curry Shrimp is a Thai-inspired recipe that comes together in just 30 minutes, made entirely in one pan! It features spinach, bell peppers, bananas, and a creamy red curry coconut milk sauce. Serve this easy weeknight dinner with steamy rice! It&#39;s dairy-free, gluten-free, and Pescatarian, packed with veggies and protein.

Banana Coconut Curry Shrimp

raw shrimp (peeled, deveined, tails removed)

olive oil (divided)

oz full-fat unsweetened coconut milk

fish sauce

honey

lemon juice

spinach

bananas (sliced)

lemon slices

Heat a large, high-sided skillet (I used cast iron) over medium heat for about 2 minutes.

Toss the shrimp with salt, freshly ground black pepper, and 1 tablespoon of olive oil.

Add 2 tablespoons of olive oil to the hot skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).

Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes, until pink. Remove from heat.

Cook shrimp

Add thinly sliced bell pepper and 1 tablespoon of olive oil to the same, now empty, skillet, and cook it for about 4 minutes, occasionally stirring, on medium heat, until a little bit charred. Remove the cooked bell pepper to the plate.

Cook bell pepper

To the same, now empty, skillet, add coconut milk, red curry paste, fish sauce, honey, and lemon juice. Cook, constantly stirring, on medium heat, for about 5 minutes until all the ingredients blend and the coconut milk sauce has an even consistency.

Add fresh spinach and continue cooking, stirring, until it wilts completely.

Add sliced bananas and cooked sliced bell peppers. Stir to combine.

Make red curry coconut milk sauce

Return the cooked shrimp to the skillet with the red curry coconut milk sauce and reheat.

When serving, garnish with fresh lemon slices.

Assembly

Very tasty curry that we could use for the bananas on the counter. Thank you Julia! My husband and I love it so much! We kind of cut a lemon wedge into tiny pieces and mixed it into the curry to pair it with steamed rice. Yummy!

Sooo delicious!  So good!    We could not stop eating this!

I made this tonight. It was delicious…it however took me about 1.5 hrs (which incl.peeling shrimp) If I had prepared ahead of time it would have taken much less time  I did add some sliced mushrooms and they were a great addition.  Definitely worth the time and effort.  Rates it 6 *

I made this last evening for my husband and our good friends.  In a word, fantastic! Talk about layers of flavour. There was not a scrap left.

I love this recipe! It's so flavorful and easy to make.

Julia, your recipes never fail.  This was my first time cooking with coconut milk, red curry paste, and fish sauce.  My husband and two teen sons loved dinner tonight.  Thank you!

Thai Coconut Curry Shrimp is loaded with veggies and robed in a flavorful creamy coconut sauce. Get it on the table for the family in less than 30 minutes!

Thai Coconut Curry Shrimp

Salt & pepper

cayenne pepper

olive oil (or coconut oil)

red bell pepper (sliced)

sugar snap peas

garlic (minced)

curry powder

cumin

coriander

turmeric

coconut milk ((full fat))

brown sugar

cornstarch + 1 1/2 teaspoon water (optional

fish sauce (optional)

Lime wedges

Cilantro (chopped)

Season shrimp with salt, pepper, cayenne pepper, and lime juice. Let marinate for 10 minutes.

Drizzle oil in a large skillet and heat over medium. Add the onions and cook for 3 minutes. Add in the bell peppers and cook another 2 minutes. Add the sugar snap peas, garlic, ginger, and seasonings. Cook for about 30 seconds and then pour in the coconut milk and brown sugar.&nbsp;

Bring to a simmer and then add in the shrimp. Bring back to a simmer and cook for about 5 minutes until shrimp is pink and cooked through.

If desired, stir in fish sauce and for a thickened sauce, add in the corn starch water mixture and cook another minute.&nbsp;

Serve curry over rice and garish with cilantro or thai basil.

Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.

I really liked this recipe but agree it needs more kick.  I doubled the cayenne pepper and it marinated a bit longer.   It was great!

This looks great and I just love Shrimp! Yum, this is going to become a regular on my table. Fast and super easy.

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Red Shrimp Coconut Curry

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