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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. 

Course Main Course
Cuisine Thai
Keyword coconut shrimp curry, easy Thai shrimp curry recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Salt & Lavender

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

  1. If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.

  2. Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.

  3. Stir in the garlic and curry paste and cook for 30 seconds.

  4. Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes. 

  5. Reduce the heat and stir in the coconut milk. 

  6. 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. 

  7. Add lime juice to taste (I used 1/2 a lime) and salt & pepper as needed.

  8. Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice). 

Recipe Notes