This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It’s quick, easy, and crazy delicious!
This sassy shrimp curry cooks up super fast but magically tastes like it’s slow simmered for hours.
And the leftovers? OH.MY.GOSH. If you manage to squirrel a little away for the next day you’re in for a treat! It’s fantastic the first day and equally awesome the next.
I kept thing simple with the veggies this time around but we make this curry so often that I will toss in pretty much anything I have on hand.
I’ve added broccoli, cauliflower, peas, and zucchini along with the peppers and onion and have loved it every which way.
side dishes for shrimp curry
When it comes to curry, my side dish game is always the same. I either serve it up on a fluffy bed of jasmine or basmati rice or scoop it up with some warm and toasty naan bread. Or both!
You can choose your favorite long grain rice or choose a low carb option like cauliflower rice as your side. Fluffy quinoa or tender rice noodles would also work great too!
Another tasty option would be to cool things down with a fresh cucumber salad. Yum!
Easy Thai Coconut Shrimp Curry
Ready to faceplant? Let’s get our recipe on!
Easy Thai Coconut Shrimp Curry
- 1 pound raw shrimp, cleaned and prepped (thaw if frozen)
- 1-2 TBSP avocado oil or olive oil
- 1 white onion
- 1 red bell pepper
- 1-2 large jalapeño
- 3 TBSP red curry paste
- 1.5 TBSP fish sauce
- 2 TBSP brown sugar
- 14 oz canned unsweetened coconut milk
- 1.5 TBSP cornstarch dissolved in 1.5 TBSP cold water
- 2-3 TBSP fresh chopped Thai basil for topping
- lime wedges for serving
Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.
Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.
Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. Add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.
- * Note: It’s important to wait until you’re ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
Pat shrimp dry and add to the sauce. Allow it to simmer gently, stirring occasionally, until shrimp are cooked through and opaque. Top with thai basil.
Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try this scrumptious shrimp curry, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
looking for more Thai inspired recipes?
One of my all-time most popular recipes is this Thai Salad with Carrot and Cucumber Noodles. It’s studded with cilantro, chickpeas, and the most amazing sweet and sour dressing!
Because I’m clearly obsessed with Thai salads, I also make a mean Thai Chopped Salad with lemongrass ginger shrimp.
On the soup front, I whipped up the most amazing Red Lentil Curry Soup featuring a spicy kick from Thai red curry paste and chili garlic sauce.
I’ve also been working hard at perfecting my Drunken Noodles recipe and *cannot* wait to share it on here very soon – stay tuned!