Thai Shrimp Curry 🍤🍛 Creamy, Spicy, Coconut-Soaked Shrimp With Fragrant Thai Flavors

Thai Shrimp Curry is weeknight luxury: plump shrimp swimming in a coconut milk curry infused with red curry paste, garlic, ginger, and lime.

It’s rich but not heavy, spicy but balanced, and endlessly spoonable over rice or noodles.

Ingredients (Serves 2–3)

For the Curry

• 1 lb large shrimp, peeled and deveined
• 1 tbsp neutral oil (coconut or avocado oil work well)
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2–3 tbsp Thai red curry paste (adjust to heat level)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce or soy sauce
• 1 tsp brown sugar or palm sugar
• Juice of ½ lime
• Salt to taste

Optional Add-Ins

• 1 cup baby spinach or kale
• 1 bell pepper, thinly sliced
• Thai basil or cilantro for garnish
• Lime wedges and chili oil for serving

Instructions

Sear the Shrimp

Heat a bit of oil in a skillet or wok over medium-high heat. Season shrimp lightly and sear for 1–2 minutes per side until just cooked. Remove and set aside.

Build the Curry Base

In the same pan, add oil if needed. Sauté onion, garlic, and ginger for 2–3 minutes until softened and fragrant. Stir in red curry paste and cook for another 30 seconds to bloom the spices.

Simmer the Sauce

Pour in coconut milk and stir to combine. Add fish sauce, brown sugar, and lime juice. Simmer gently for 5–6 minutes until slightly thickened.

Finish and Serve

Return shrimp to the curry and add any optional greens or peppers. Cook for 1–2 minutes more until everything is hot and coated. Taste and adjust with salt or more lime. Serve over jasmine rice or rice noodles, topped with herbs.

Flavor Variations

• Use green curry paste for a brighter, herbier version
• Add a spoonful of peanut butter for creamy Thai fusion
• Toss in bamboo shoots, baby corn, or zucchini for texture
• Finish with a drizzle of coconut cream or chili oil for richness

Serving Ideas

• Over jasmine or sticky rice
• With vermicelli or glass noodles
• In a bowl with a soft-boiled egg and crispy shallots
• Side of Thai cucumber salad or mango slaw

Pro Tips

• Use full-fat coconut milk for the richest texture
• Bloom curry paste in oil before adding liquid — this unlocks flavor
• Don’t overcook the shrimp — they should be tender, not rubbery
• Lime juice at the end brightens everything — don’t skip it

Final Thoughts

Thai Shrimp Curry delivers creamy heat and coconut comfort with sharp lime, bold spice, and perfectly seared shrimp. It’s restaurant-level flavor in one pan, with the kind of depth that tastes like it took hours — but didn’t.

Simmer slow. Sear hot. Spoon deep. 🍤🍛🌶️

🍤 Explore More Great Shrimp Recipes

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🌍 Regional Shrimp Recipes: From buttery Southern comfort to bold Thai curries and island-style garlic shrimp, these recipes bring global flavor to your shrimp game — no passport required.

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