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    Home » Healthy

    Easy Thai Shrimp Curry

    Published: Apr 9, 2019 / Updated: Dec 13, 2020 / 55 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This easy Thai shrimp curry recipe is quick, simple, and there's plenty of sauce for the rice! Ready in less than half an hour. 

    white bowl with close-up of Thai coconut shrimp curry over rice with a lime wedge

    I love a good coconut sauce, and this coconut shrimp curry doesn't disappoint. I kept this recipe pretty simple so it comes together fast. Shrimp cook very quickly, so once you actually get cooking, it doesn't take long at all. It's also fairly healthy. 

    It's been a while since I last posted a Thai-inspired recipe, but I do have a few others on here if you are interested like my Thai chicken curry soup, 15 minute Thai green curry soup, this Thai sweet potato curry, or my Thai turkey soup. 

    I made this Thai shrimp curry for the first time on January 27. I hated the photos so redid them like 2 months later. I hated the second batch of photos even more than the first, so we're using the January photos. I just don't like these photos. The light wasn't even bad that day. Sometimes I am so baffled why things don't turn out how I think they will. It's not like I'm using a different window or board or bowl or camera or anything. I'll probably end up redoing them again sometime. But, as Mark Zuckerberg says, "done is better than perfect", so at least I know the recipe is tasty. -end rant-

    bowl of easy Thai shrimp curry with coconut broth

    I love the contrast between the rich coconut sauce and all the fresh herbs... that's probably my favorite thing about Thai recipes. It's not quite time yet for my garden basil, but it'll be coming soon(ish)... can't wait. The growing season here in Canada isn't exactly long, but I'll take what I can get lol. 

    How to make Thai shrimp curry

    • Prep your shrimp. If using frozen shrimp, run them under cool water until they're fully thawed.
    • Sauté the onion for 5 minutes or until softened;
    • Stir in the garlic and curry paste until fragrant;
    • Stir in the chicken broth and let it boil for a couple of minutes;
    • Add in the coconut milk, shrimp, and red pepper;
    • Add the lime juice, season with salt & pepper to taste, and add the fresh herbs.

    I love serving this Thai curry over white jasmine rice. 

    Want to make it spicy? Try adding some chopped fresh Thai chilis or some dried red pepper flakes if you have some in your pantry.

    What kind of shrimp to use in Thai coconut shrimp curry?

    I used 31-40/pound count frozen raw shrimp. You can use smaller or larger shrimp if you want; just adjust cooking time by a minute or two as needed.

    white bowl of Thai red shrimp curry over rice with lime wedge

    Let me know if you've made this easy coconut shrimp curry!

    Questions? Ask me in the comments below. 

    This Thai coconut shrimp curry recipe is healthy and delicious. Perfect over rice. An easy recipe for busy families! 

    Easy Thai Shrimp Curry

    This easy Thai shrimp curry recipe is quick, simple, and there's plenty of sauce for the rice! Ready in less than half an hour. 
    4.89 from 17 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Thai
    Servings 4
    Calories 336 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 pound medium shrimp thawed, peeled, can remove tails if desired
    • 1/2 tablespoon olive oil
    • 1/2 medium onion chopped
    • 3 cloves garlic minced
    • 3 heaped tablespoons Thai red curry paste
    • 1 cup chicken broth
    • 1/2 tablespoon fish sauce
    • 1 (13.5 fluid ounces) can full-fat coconut milk
    • 1/2 red bell pepper chopped
    • Lime juice to taste
    • Salt & pepper to taste
    • 1 small handful fresh cilantro chopped
    • 1 small handful fresh basil chopped
    • Scallions chopped, to taste

    Instructions
     

    • If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
    • Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
    • Stir in the garlic and curry paste and cook for 30 seconds.
    • Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes. 
    • Reduce the heat and stir in the coconut milk. 
    • Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through. 
    • Add lime juice to taste (I used 1/2 a lime) and salt & pepper as needed.
    • Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice). 

    Notes

    • I used Thai Kitchen brand red curry paste and coconut milk (I prefer it because it's less watery than some other brands I've tried).
    • Anything from 3/4 pound to 1 pound of shrimp will work.
    • If you want a thicker broth, add less chicken broth.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 336kcalCarbohydrates: 6gProtein: 26gFat: 24gSaturated Fat: 19gCholesterol: 286mgSodium: 1287mgPotassium: 409mgFiber: 1gSugar: 1gVitamin A: 650IUVitamin C: 30mgCalcium: 192mgIron: 6mg
    Keyword coconut shrimp curry, easy Thai shrimp curry recipe
    Author Natasha Bull
    « Chicken Bacon Spinach Pasta
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    1. Angela says

      July 15, 2022 at 10:39 PM

      Hey there!!! Could you swap out the red curry for a yellow??

      Reply
      • Miranda @ Salt & Lavender says

        July 16, 2022 at 11:44 AM

        Hi Angela! Our kitchen has only tested it with red curry, but if you're familiar with the flavor profile of yellow curry paste and have worked with it before, I don't see why not! 🙂

        Reply
    2. Kay-Ron says

      June 22, 2022 at 7:34 PM

      I tried it for the first time and it was great

      Reply
      • Natasha says

        June 22, 2022 at 9:02 PM

        Fantastic!!

        Reply
    3. Vanessa says

      February 19, 2022 at 2:26 PM

      5 stars
      So flavorful and easy to make. I reduced the curry paste a little bit for the kids and still very yummy. Think next time I will reduce the chicken broth so it comes out a bit thicker.

      Reply
      • Miranda @ Salt & Lavender says

        February 19, 2022 at 3:07 PM

        So glad you enjoyed it!! 🙂

        Reply
    4. Juliette Gilbert says

      February 28, 2021 at 5:51 PM

      5 stars
      Made this tonight exactly as the recipe said. Was delicious quick and easy

      Reply
      • Natasha says

        February 28, 2021 at 5:55 PM

        Fantastic! Thank you.

        Reply
    5. Emily says

      February 23, 2021 at 3:31 PM

      5 stars
      One of our weekly go to meals! We add tons of other veggies (zucchini, mushrooms, green beans or whatever else we have on hand) we also sub jasmine rice for cauliflower and its delish!!!

      Reply
      • Natasha says

        February 23, 2021 at 3:45 PM

        Excellent!! I'm so glad you enjoy it, Emily.

        Reply
    6. Helen says

      January 29, 2021 at 4:43 PM

      5 stars
      Deeeelish, easy and fast.

      Reply
      • Natasha says

        January 29, 2021 at 8:20 PM

        🙂

        Reply
    7. Greer Leisz says

      January 16, 2021 at 4:50 PM

      5 stars
      Super easy to make and great flavor. I served over jasmine rice and steamed spinach. Enough for 2 dinner portions tonight and 2 lunch sized portions for another day.

      Reply
      • Natasha says

        January 16, 2021 at 5:26 PM

        Excellent!! I'm so pleased you enjoyed it, Greer!

        Reply
    8. Medeia says

      January 7, 2021 at 9:00 PM

      5 stars
      Easy and delicious and made 4 hardy and very enjoyed portions. Thank you!

      Reply
      • Natasha says

        January 7, 2021 at 9:30 PM

        Wonderful! You're welcome! 🙂

        Reply
    9. Tan B says

      September 16, 2020 at 6:49 PM

      5 stars
      I made this for dinner today, it was very different for us just had to add a little cornstarch. I was delicious 😋.

      Reply
      • Natasha says

        September 17, 2020 at 12:48 PM

        Yay!

        Reply
    10. Elena says

      September 14, 2020 at 3:45 PM

      5 stars
      My boyfriend and I loved this recipe!! Definitely will be making it again. Thank you!!

      Reply
      • Natasha says

        September 14, 2020 at 4:36 PM

        Wonderful! You're welcome! 🙂

        Reply
    11. Ana says

      August 8, 2020 at 5:14 PM

      5 stars
      I'm not a spice person but this was just amazing.

      Reply
      • Natasha says

        August 9, 2020 at 6:28 PM

        That's wonderful!

        Reply
    12. marcello says

      June 19, 2020 at 10:36 AM

      Can I use curry powder and a rue instead of a paste?

      Reply
      • Natasha says

        June 19, 2020 at 11:44 AM

        Is it like a Thai curry powder? If so then I think that should be fine. Can’t say I’ve tried it, though. Let me know how it goes!

        Reply
        • Marcello says

          July 4, 2020 at 5:23 PM

          Well making a rue with red curry powder powder did a good job next time I will add a bit more curry powder and chilli powder to add some more spiciness.

          Reply
    13. Ben says

      April 24, 2020 at 2:51 PM

      Made this the other night and it was absolutely delicious...I'm going to make it again, and throw in some Chorizo and Mussels...

      Reply
      • Natasha says

        April 25, 2020 at 8:18 AM

        So glad you liked it, Ben!! Love the chorizo and mussels idea... yum.

        Reply
    14. Connie says

      February 8, 2020 at 8:25 PM

      For non seafood people, absolutely substitute chicken for the shrimp! Use tenders or breasts in bite size pieces.

      For fish lovers, consider a piece of halibut or scallops too. Simply poach 4-6 minutes or so right in the sauce, depending on size of piece.

      Reply
      • Natasha says

        February 8, 2020 at 10:03 PM

        Good advice!

        Reply
    15. Connie says

      February 8, 2020 at 8:16 PM

      Added 1 T. dark brown sugar
      Omitted the peppers (husband hates them)
      Substituted with sliced shiitake mushrooms and sugar snap peas.

      Fabulous, velvety sauce and so colorful.

      Reply
      • Natasha says

        February 8, 2020 at 10:03 PM

        Excellent!

        Reply
    16. Leslie says

      January 22, 2020 at 4:35 PM

      3 stars
      Good flavor but a little too much broth. I would cut the broth altogether and add some chili garlic paste for a little heat. Added snap peas with the red peppers and added carrots with the onions.

      Reply
    17. Adam says

      October 10, 2019 at 3:12 PM

      Made this in my restaurant.. it was a huge hit

      Reply
      • Natasha says

        October 10, 2019 at 3:51 PM

        Great! Thanks! Be sure to send your guests my way... 😉

        Reply
    18. Melinda says

      October 2, 2019 at 5:20 PM

      Yummy! I didn’t have red curry paste so I used green curry paste. It was really good. I was hoping for leftovers but wasn’t going to happen.

      Reply
      • Natasha says

        October 2, 2019 at 5:24 PM

        So happy it worked out, Melinda!! Thanks for leaving me a comment. 🙂

        Reply
    19. Julia says

      August 13, 2019 at 6:34 PM

      5 stars
      We loved this so much! Thank you for an amazing recipe. I’m making it again this week because my kids loved it and we want to test it how it will work in thermoses before school starts 🤗
      Can’t wait to try more of your recipes!

      Reply
      • Natasha says

        August 13, 2019 at 8:10 PM

        Fabulous!! Thanks for letting me know!

        Reply
    20. Jackie says

      July 5, 2019 at 1:48 PM

      Yum! I want to make this tomorro, looks delicious. Is there something that I can use to replace fish sauce? (To avoid buying a title for just one dish) would it be bad if I omitted it?

      Reply
      • Natasha says

        July 5, 2019 at 3:08 PM

        Hi Jackie! I'd just omit it. It'll taste a little less authentic, but it'll still be good. I can't really think of a good substitute, just make sure to add enough salt to the dish. 🙂 Hope you enjoy the recipe!

        Reply
        • Denise Andrews says

          May 11, 2020 at 4:36 PM

          5 stars
          Delicious! Used oyster sauce as I didn't have any fish sauce, and spinach as I also didn't have any peppers. I made cauliflower rice to go with it. It was really tasty!

          Reply
          • Natasha says

            May 12, 2020 at 8:46 AM

            I'm so glad you were able to adapt it!!

            Reply
    21. Jackie Herrero says

      July 5, 2019 at 1:47 PM

      5 stars
      Yum! I want to make this tomorrow, looks great. Is there something I can use to substitute fish sauce? (So I don’t have to buy a whole bottle for just one dish) would it be bad if I just omitted it?
      Thank you in advance!

      Reply
    22. Deitra says

      June 9, 2019 at 6:23 PM

      5 stars
      Delicious

      Reply
      • Natasha says

        June 9, 2019 at 6:27 PM

        So glad you liked it! 🙂

        Reply
    23. Quin says

      April 16, 2019 at 6:57 PM

      Yum, this shrimp curry sounds and looks incredible. Definitely on my list for this weekend! So glad I saw this on Foodgawker 🙂

      Reply
      • Natasha says

        April 16, 2019 at 7:44 PM

        Hope you like it, Quin! 🙂

        Reply
    24. Libby Dilg says

      April 14, 2019 at 8:08 AM

      5 stars
      Super easy and very flavorful! Loved this! My boys (4 and 6yrs) both ate it up. My husband did not. Lol! Can’t get that man to like seafood. But 3 out of 4 is still a definite win! Passed this recipe along to my mom friends too. Thank you!

      Reply
      • Natasha says

        April 14, 2019 at 10:51 AM

        Haha well... I guess you can't win 'em all! So glad the boys liked it at least hehe. Thanks for leaving me a comment and passing the recipe along! 🙂

        Reply
    25. Natasha's Sister says

      April 12, 2019 at 12:53 PM

      5 stars
      Hi can you make this for me without shrimp? Thx

      Reply
      • Natasha says

        April 12, 2019 at 2:59 PM

        No.

        Reply
        • Mark says

          January 9, 2020 at 5:42 PM

          5 stars
          Made this tonight and it was delicious. The only variation that we changed was we a couple of Thai Birds sliced in with the red pepper. And it was served it over Brown rice.
          This will be a keeper base recipe to add and change up a little for a yummy seafood stew.

          Reply
          • Natasha says

            January 10, 2020 at 10:19 AM

            That is awesome! So glad you enjoyed it!

            Reply
      • Diana Strain says

        February 3, 2020 at 4:31 PM

        Make this without shrimp? I would just substitute chicken.Iknow this because I have a son with fish phobia.

        Reply
        • Natasha says

          February 3, 2020 at 4:35 PM

          Sure! I don’t see why not.

          Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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