There’s nothing quite like the comfort and zing of a homemade Easy Thai Shrimp Curry. This dish is my go-to when I crave something bold, creamy, and super satisfying—without spending hours in the kitchen. You get tender shrimp, vibrant vegetables, and a punchy coconut curry sauce that’s as lovely to look at as it is to eat. With just the right balance of spice, sweetness, and tang, Easy Thai Shrimp Curry brightens up any table and makes an everyday dinner feel special.
Ingredients You’ll Need
This Easy Thai Shrimp Curry keeps things surprisingly simple, relying on a handful of pantry basics and a few fresh ingredients to make magic happen. Each one plays a role in building layers of flavor, texture, and that iconic curry color we all love.
- Large shrimp: Quick-cooking and tender, shrimp soak up the curry flavors beautifully.
- Vegetable oil: A neutral base for sautéing without overshadowing the other flavors.
- Small onion: Sliced for natural sweetness and depth as the flavor foundation.
- Garlic: Minced for that irresistible, aromatic base every good curry begins with.
- Fresh ginger: Minced for a hint of warmth and that authentic Thai kick.
- Thai red curry paste: The star of the show; brings color, spice, and complexity.
- Coconut milk: Silky and rich, it mellows out the heat and creates a luscious sauce.
- Fish sauce: Salty umami depth (don’t skip it, even if the smell feels strong!).
- Brown sugar: Balances spice with a gentle sweetness reminiscent of classic Thai curries.
- Red bell pepper: For sweet crunch and a pop of gorgeous color.
- Snap peas: Bring crispness and vibrant green appeal, plus a touch of garden sweetness.
- Fresh lime juice: Brightens everything up at the end for a little zing.
- Fresh cilantro: Stirred in for an herbaceous, fresh finish.
- Cooked jasmine rice: The essential fluffy bed to soak up every drop of curry.
- Lime wedges: A final squeeze for serving lifts all the flavors on your plate.
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. Once the oil shimmers, add the sliced onion and cook for 2 to 3 minutes until just softened. Next, toss in the garlic and ginger, stirring constantly for about 30 seconds. You’ll know it’s right when everything gets wonderfully fragrant—this step lays the flavor foundation for your Easy Thai Shrimp Curry.
Step 2: Toast the Curry Paste
Add the Thai red curry paste to the skillet, stirring it into the aromatics. Let it toast and sizzle for about a minute, releasing its color and deep spicy aroma. This is where you build the backbone of the curry’s flavor, so don’t rush—your kitchen will smell amazing!
Step 3: Create the Creamy Sauce
Pour in the coconut milk, fish sauce, and brown sugar all at once. Stir to combine and bring the mixture to a gentle simmer. Give it 5 minutes on low heat; you’ll see the flavors merging into a beautifully silky, reddish sauce that’s the heart of Easy Thai Shrimp Curry.
Step 4: Add the Veggies
Stir in the sliced red bell pepper and snap peas. Cook everything for 3 to 4 minutes, just until the vegetables are slightly tender but still retain their crisp colors and crunch. This balance keeps your curry vibrant and lively.
Step 5: Simmer the Shrimp
Add the shrimp to the simmering sauce. Cook for another 3 to 5 minutes, stirring gently. The shrimp will turn pink and opaque—careful not to overcook, as you want them juicy and tender. This is when the Easy Thai Shrimp Curry really comes together!
Step 6: Brighten and Finish
Take the skillet off the heat. Stir in the fresh lime juice and chopped cilantro for that essential, herbaceous burst. Give everything a final stir to blend the flavors, and your Easy Thai Shrimp Curry is ready to serve.
How to Serve Easy Thai Shrimp Curry
Garnishes
A finishing touch of fresh cilantro, a few extra lime wedges, and even a sprinkle of sliced red chili if you want extra heat really make this Easy Thai Shrimp Curry pop—both in flavor and eye appeal.
Side Dishes
Fluffy jasmine rice is classic and soaks up the creamy curry sauce perfectly. If you’re in the mood, try swapping in brown rice, steamed rice noodles, or even a crunchy Thai cucumber salad for contrast.
Creative Ways to Present
Try serving Easy Thai Shrimp Curry in individual bowls, each with a wedge of lime resting on the rim. For gatherings, serve family-style on a large platter with a colorful selection of peppers, cilantro sprigs, and a scattering of sesame seeds. Lettuce cups are a fun, low-carb way to scoop up the curry, too!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer to an airtight container. Stash in the refrigerator for up to 2 days—though the flavors often deepen and become even richer overnight, making tomorrow’s lunch extra special.
Freezing
While shrimp can lose a bit of texture when frozen with sauce, you can absolutely freeze Easy Thai Shrimp Curry if you need to. Cool completely before sealing in a freezer-safe container, and use within 1 month for best results. Thaw overnight in the fridge.
Reheating
Gently reheat your curry in a saucepan over low heat, stirring frequently to prevent sticking. If it’s too thick, add a splash of coconut milk or water to loosen. Take care not to boil, so the shrimp stay plump and tender.
FAQs
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly! Just make sure to thaw them fully and pat dry before cooking so your Easy Thai Shrimp Curry stays saucy, not watery.
Is there a vegetarian version?
Absolutely! Swap shrimp for tofu (press it well and cube), use soy sauce instead of fish sauce, and you’ll have a delicious vegetarian Easy Thai Shrimp Curry.
How spicy is this curry?
The heat level is moderate as written, but you can add more or less curry paste to suit your taste—or even toss in sliced fresh chilies if you want to turn up the fire!
Can I make this ahead for a party?
Definitely. Prepare the sauce and veggies ahead, then add the shrimp to cook right before serving, so they stay nice and succulent in your Easy Thai Shrimp Curry.
What other proteins can I use?
Chicken breast, sliced thin, works wonderfully, as does firm tofu for a plant-based option. Even mixed seafood makes for a festive twist on Easy Thai Shrimp Curry.
Final Thoughts
I hope you feel inspired to whip up your own batch of Easy Thai Shrimp Curry soon. It’s a vibrant, flavor-packed meal that’s generous enough for guests yet simple enough for a weeknight dinner. Dive in, make it your own, and don’t forget to enjoy every beautiful, zesty spoonful!
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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 quick and flavorful dish that combines succulent shrimp with a rich and aromatic coconut curry sauce. With the perfect balance of heat and sweetness, this dish is sure to become a favorite in your weekly meal rotation.
Ingredients
Main Ingredients:
- 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
- cooked jasmine rice for serving
- lime wedges for garnish
Instructions
- Prepare the Aromatics: Heat vegetable oil in a skillet, sauté onion until soft, then add garlic and ginger.
- Add Flavor: Stir in Thai red curry paste, then pour in coconut milk, fish sauce, and brown sugar.
- Cook the Veggies: Simmer with red bell pepper and snap peas until tender.
- Cook the Shrimp: Add shrimp and cook until pink and opaque.
- Finish and Serve: Stir in lime juice and cilantro. Serve over jasmine rice with lime wedges.
Notes
- Adjust spice level with 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
