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A pot of red curry shrimp with a spoon.

Thai Coconut Shrimp Curry

5 from 1 vote
Created by Mariam Ezzeddine
Thai coconut shrimp curry pairs succulent shrimp with a fragrant red curry sauce in a simple 30 minutes dish. The Thai-inspired red curry shrimp sauce is made with coconut milk, curry, soy sauce and lots of fresh Thai basil for color and flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings
servings

Ingredients

For the shrimp

  • 1.5 lb jumbo shrimp peeled and deveined, tail ON
  • 1 tablespoon red curry paste
  • 1 teaspoon soy sauce
  • 1 teaspoon curry powder
  • ½ teaspoon salt or more to taste
  • ¾ teaspoon black pepper
  • 1 tablespoon olive oil

For the curry

  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • 1 shallot finely chopped
  • ¾ cup chicken broth low sodium
  • 2½ tablespoons red curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 can full fat coconut milk 14 oz.
  • 1 tablespoon fresh lime juice
  • 5-6 Thai basil leaves
  • Chopped cilantro to garnish
  • Lime wedges to serve

Instructions

  • Pat dry the shrimp with a kitchen towel and season the shrimp with red curry paste, soy sauce, curry powder, salt, and black pepper. Toss it until well combined.
  • Heat a skillet over medium heat; add oil and once the oil is heated add the seasoned shrimp and cook for 4-5 minutes until the shrimp is cooked through and opaque. Transfer the shrimp to a plate and set it aside.
  • To the same skillet, add the butter; once the butter is melted, add garlic, ginger, and shallots. Cook for 2 minutes until onions are soft.
  • Deglaze the skillet with chicken broth and stir in the red curry paste and soy sauce.
  • Add the spices; brown sugar, curry powder, coriander powder, turmeric powder, salt, and pepper. Let it simmer for 2-3 minutes.
  • Pour in the canned coconut milk and bring the sauce to a boil. Lower the heat and allow the sauce to simmer for 5 minutes until the sauce starts to thicken.
  • Transfer the shrimp back to the skillet and allow the shrimp to cook for 2 minutes in the curry.
  • Add lime juice and Thai basil and remove the skillet from the heat.
  • Garnish the coconut shrimp curry with cilantro and serve it over basmati rice to enjoy.

Notes

  • Dry the shrimp on paper towels before adding the seasonings. 
  • Use low sodium soy sauce to control the saltiness.
  • Use full fat coconut milk. 
  • Shrimp cook quickly, so take care not to overcook it. 
  • I prefer to leave the tails on for presentation, but you can remove them if you prefer. 
  • Add heat by adding red pepper flakes, Sambal Oelek or sriracha to the sauce. 
  • Garlic and ginger are essential to the flavor of this dish, so we recommend that you use fresh whenever possible.
  • Saute veggies with aromatics to beef up this dish. 
  • Replace the shrimp with tofu for a vegetarian version.

Nutrition

Calories: 419kcal | Carbohydrates: 13g | Protein: 28g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 222mg | Sodium: 2160mg | Potassium: 536mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2503IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 5mg
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