Easy Thai Shrimp Curry Recipe
Get ready to fall hard for Easy Thai Shrimp Curry—a quick, vibrant, and utterly satisfying dish that combines sweet, creamy coconut with a gentle kick of red curry and plump, juicy shrimp. In just 25 minutes, you can capture the magic of a Thai restaurant in your own kitchen, complete with bursts of fresh veggies, warm spices, and that unforgettable coconut-curry aroma. This recipe is a delightful introduction to Thai cuisine, whether you’re a curry devotee or just looking to jazz up weeknight dinners. It’s colorful, comforting, and just plain fun to cook and eat!
Ingredients You’ll Need
The beauty of Easy Thai Shrimp Curry is how each ingredient plays an important role—offering bold flavor, vibrant color, and craveable textures. Gather these fresh components and let them work their simple, tasty magic together.
- Large shrimp: The stars of the show—quick to cook, naturally sweet, and full of protein.
- Vegetable oil: Helps everything sauté without overpowering the delicate curry flavors.
- Onion: Adds a subtle sweetness and the perfect savory base for the curry sauce.
- Garlic: Delivers that lovely, punchy aroma and depth that makes curries sing.
- Fresh ginger: Adds warm, citrusy undertones that brighten every bite.
- Thai red curry paste: The heart of the dish—spicy, fragrant, and packed with authentic Thai flavor. Start with two tablespoons, and add more to taste if you like a spicier curry!
- Coconut milk: Lush and creamy, coconut milk brings everything together and creates that classic curry sauce.
- Fish sauce: Just a splash gives the curry its signature umami richness—don’t skip it!
- Brown sugar: A hint of sweetness rounds out the heat and balances all flavors.
- Red bell pepper: For crunch, color, and a little natural sweetness.
- Snap peas: Fresh and snappy, these pop with color and texture in every spoonful.
- Fresh lime juice: A squeeze at the end wakes up all the flavors and adds bright acidity.
- Fresh cilantro: Chopped cilantro brings a welcome herbal freshness and color contrast.
- Cooked jasmine rice: Soft, fragrant rice is the perfect bed to soak up every drop of that dreamy curry sauce.
- Lime wedges: Serve on the side for an extra zing at the table.
How to Make Easy Thai Shrimp Curry
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a large skillet or wok over medium heat. Throw in those sliced onions and let them soften, stirring occasionally, for just a couple minutes. As soon as they’re tender and glossy, add in the minced garlic and fresh ginger—now your kitchen starts to smell amazing. Give it all about 30 seconds, just until fragrant, being careful not to burn the garlic.
Step 2: Toast the Curry Paste
Next up: the magical red curry paste. Add it straight into the skillet and stir constantly for about a minute. This quick toasting deepens the flavors and lets the curry paste bloom, making sure your Easy Thai Shrimp Curry is as punchy and aromatic as possible.
Step 3: Simmer the Sauce
Pour in the creamy coconut milk, fish sauce, and brown sugar, stirring well to combine. Bring the mixture to a gentle simmer and cook for around five minutes, letting those flavors meld into pure curry bliss. Watch the sauce turn beautifully golden-red, thickening ever so slightly as it bubbles.
Step 4: Cook the Veggies
Add the sliced red bell pepper and snap peas right into the simmering sauce. Let them cook for three to four minutes, just until they’re bright, crisp-tender, and soaking up all that flavor—no mushy veggies here!
Step 5: Add the Shrimp
Now, add the peeled and deveined shrimp to the skillet. Stir them into the curry, then cook for about three to five minutes. They’re ready when they’re pink and opaque throughout—don’t overcook, as you want them juicy and perfectly tender.
Step 6: Finish with Freshness
Remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro. These last-minute additions brighten everything, adding a pop of citrus and herbal flavor. The curry now looks as good as it smells!
Step 7: Serve and Garnish
Spoon the Easy Thai Shrimp Curry over steaming bowls of jasmine rice, making sure to ladle plenty of sauce over the top. Finish with fresh lime wedges for squeezing at the table—so vibrant and inviting!
How to Serve Easy Thai Shrimp Curry
Garnishes
Garnishing is where you can add your own flair! Sprinkle generous handfuls of fresh cilantro, add extra lime wedges, and even a scattering of thinly-sliced green onions or chili for a kick of heat. These simple toppings boost flavor and make each serving look restaurant-worthy.
Side Dishes
Easy Thai Shrimp Curry shines alongside fluffy jasmine rice, which soaks up every drop of that luscious sauce. For a more complete Thai-inspired meal, try it with warm naan, crispy papadum, or a crisp cucumber salad. If you’re feeling extra traditional, steamed sticky rice pairs perfectly, too.
Creative Ways to Present
Try ladling your curry into deep bowls and topping with colorful veggie ribbons or a swirl of coconut milk for a pretty finish. Serve in family-style platters for a fun communal meal, or for date night, portion into individual serving dishes with a small sidecar of rice and fresh herbs for a special touch.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store cooled Easy Thai Shrimp Curry in an airtight container in the refrigerator for up to two days. The flavors meld beautifully overnight and it actually tastes even richer the next day. Just be sure to keep the rice and curry separate for optimal texture.
Freezing
While coconut-based curries generally freeze well, shrimp can become slightly rubbery after freezing and thawing. If you’d like to make this ahead, consider freezing just the curry sauce and vegetables, then add fresh-cooked shrimp when you’re ready to serve. Freeze in sealed containers for up to one month.
Reheating
To reheat, gently warm the curry in a saucepan over low heat until hot, stirring occasionally. If it thickens too much, add a tablespoon or two of water or coconut milk to loosen the sauce. Microwave reheating also works—just take care not to overcook the shrimp, as it can become tough.
FAQs
Can I adjust the spice level in Easy Thai Shrimp Curry?
Absolutely! If you prefer a milder curry, reduce the amount of red curry paste or use a mild Thai curry paste. For more heat, toss in a sliced red chili or a dash of chili flakes. It’s easy to customize the spice to fit every palate.
What can I use instead of shrimp?
If you don’t eat seafood or want to switch things up, chicken breast, firm tofu, or even thin-sliced beef make great substitutes in Easy Thai Shrimp Curry. Just adjust cooking times accordingly—chicken takes a little longer to cook through, while tofu is best added toward the end.
Is there a way to make this dish vegetarian?
Definitely! Swap out the shrimp for tofu or extra vegetables like mushrooms, carrots, or baby corn, and use soy sauce in place of fish sauce. You’ll still get all the wonderful flavors and creamy curry goodness without the seafood.
Can I use light coconut milk instead of regular?
Yes, you can use light coconut milk for a lower-calorie version, but expect the sauce to be a bit thinner and less rich. If you’re after that classic thick curry texture, stick with regular coconut milk or do half-and-half.
Can I make Easy Thai Shrimp Curry ahead for a party?
For sure! Prepare the sauce and veggies a day ahead and refrigerate. When it’s party time, gently reheat the curry, add the shrimp to cook through right before serving, and you’ll have a stress-free meal that’s impressive and delicious.
Final Thoughts
This Easy Thai Shrimp Curry is the kind of recipe I turn to again and again, and I know it’ll become a favorite in your home, too. It’s vibrant, comforting, and so simple—perfect for busy weeknights or whenever you want to wow friends with something special. Grab those fresh ingredients and treat yourself to the bright, bold world of Thai flavors tonight!
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Easy Thai Shrimp Curry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Thai Shrimp Curry is a flavorful and aromatic dish that comes together quickly for a satisfying meal. Succulent shrimp cooked in a creamy coconut curry sauce with a hint of spice, served over fragrant jasmine rice.
Ingredients
Shrimp Curry:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Thai red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Serving:
- cooked jasmine rice for serving
- lime wedges for garnish
Instructions
- Heat the vegetable oil: In a large skillet or wok over medium heat, add vegetable oil.
- Sauté aromatics: Cook sliced onion until softened, then add garlic and ginger.
- Add curry paste: Stir in Thai red curry paste and cook briefly.
- Simmer coconut curry: Pour in coconut milk, fish sauce, and brown sugar, simmer gently for 5 minutes.
- Cook vegetables: Add red bell pepper and snap peas, cook until tender.
- Cook shrimp: Add shrimp, cook until pink and opaque.
- Finish and serve: Stir in lime juice and cilantro, serve over jasmine rice with lime wedges.
Notes
- Adjust the spice level by adding more or less curry paste.
- Substitute shrimp with chicken or tofu if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup curry with rice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
