This Thai shrimp curry recipe is loaded with plump shrimp in a coconut red curry sauce that’s on the dinner table in 30 minutes! A super easy, one pot meal full of amazing flavor. Enjoy over fluffy jasmine rice to ensure you get every drop.
Thai red curry shrimp is layered in flavor from the spicy Thai red curry paste, onion, garlic, ginger, fish sauce and coconut milk. I also added zucchini and red bell pepper to incorporate more vegetables with the succulent shrimp.
What is Thai curry paste made of?
Red and green curry paste are the most common in Thailand. Green chiles for one, red chili peppers for the other. Garlic, lemongrass, Thai ginger, sea salt, shallot, turmeric and kaffir lime leaves are blended in to create a rich, unique spicy flavor.
Curry pastes can be found at Asian markets and have become more widely available in the Asian section of your grocery store.
Why You’ll Love this Easy Shrimp Curry Recipe
- Full of fabulous warm, spicy flavors and juicy shrimp.
- Even better the next day!
- One-pot recipe for easy cleanup.
- Perfect for meal prep!
See the recipe card below for exact measurements.
- Shrimp or Prawns
- Vegetables – onion, bell peppers, zucchini, green onion
- Thai Red Curry Paste
- Light Coconut Milk
- Fish Sauce
- Brown Sugar
- Garlic Cloves and Ginger
- Fresh Cilantro and Basil
- Red Pepper Flakes and Fresno Chiles (optional)
- Coconut Milk – I used light but feel free to add full-fat coconut milk or coconut cream for a thicker sauce.
- Veggies – Use whatever you have on hand. Peas, eggplant, butternut squash, potatoes, mushrooms and spinach are great options.
- Protein – Curry is a great way to create a new dish with leftover cooked chicken, steak, pork or fish.
Cook Veggies: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add vegetables and season well with salt and black pepper. Cook until softened, stirring occasionally.
Then add garlic, ginger, Thai curry paste and red pepper flakes. Cook 1-2 minutes until fragrant.
Curry Sauce: Add brown sugar and fish sauce, then stir in a can of coconut milk. Bring to a boil then reduce to simmer until thickened.
Shrimp: Add the raw shrimp to the vegetables and curry sauce. Try to distribute them throughout the pot for even cooking.
Cook until the shrimp are just opaque in the center. Remove skillet from heat and stir in fresh herbs, lime juice and lime zest.
Finish Up: Top the Thai red curry shrimp with sliced fresno chiles, green onion, fresh chopped cilantro and basil. Have cooked jasmine or brown rice ready to go and extra lime wedges for a little more acidity. Dig in and enjoy!
- Use extra-large shrimp or prawns – I like the 21-25 count per pound size. Make sure they’re completely peeled, deveined and tails removed. If using frozen shrimp, thaw in the refrigerator overnight.
- Vegetables – Try to chop the veggies the same size for even cooking.
- Have ingredients ready – This recipe moves quickly so have everything at your fingertips before firing up the stove.
- Don’t overcook shrimp! They become chewy and rubbery when overdone. No fun.
How to Serve Curry
- Spoon it over jasmine rice as we did here or any rice you like. Use cauliflower rice if looking for a low carb option.
- Have naan bread on the side.
- Enjoy with a refreshing watermelon radish salad or Asian red cabbage slaw.
Shrimp Curry FAQs
Building layers of flavor with spices and aromatics is essential to an irresistible curry sauce. Onion, garlic, ginger, Thai curry paste, fresh herbs and the acidity from the lime juice create a multi-layered sauce in no time!
Store any leftover shrimp curry in the fridge in an airtight container up to 5 days. Alternatively, you can freeze the curry in a freezer safe container or resealable plastic bag up to 3 months. Let thaw overnight in the refrigerator and rewarm over medium-low heat or microwave.
You can thicken the curry more by adding coconut cream or a cornstarch slurry. To make the slurry, combine 2 teaspoons of cornstarch with a tablespoon of the curry sauce then stir the mixture into the curry and simmer. If you add cornstarch directly to the curry it will clump.
More Shrimp Recipes!
Thai Shrimp Curry Recipe
- 2 tablespoons olive oil
- 1½ pounds shrimp, 21-25 count, cleaned, deveined, tails removed
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons Thai red curry paste
- 1 14-ounce can unsweetened coconut milk, light or full-fat
- 2 tablespoons fish sauce
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 2 tablespoons fresh basil, chopped, plus extra for garnish
- 2 limes, zest and juice
- Salt and pepper
- 4 cups cooked rice, any kind you like
- Lime wedges and sliced green onions, for garnish
- Fresno peppers, for garnish
- Heat 2 tablespoons of olive oil in large skillet over medium-high heat.
- Add onion, bell pepper, and zucchini. Season vegetables with salt and black pepper. Sauté until vegetables soften, stirring occasionally, about 5 minutes.
- Add garlic, ginger, red curry paste and red pepper flakes. Cook 1-2 minutes until fragrant. Stir in fish sauce and brown sugar.
- Stir in coconut milk. Bring mixture to a boil then reduce to simmer until thickened, stirring occasionally, about 7 minutes,
- Add shrimp to curry sauce. Cook 2-3 minutes until they are just opaque in the center.
- Remove skillet from heat. Stir in cilantro, basil, lime juice and zest. Season with salt and pepper, to taste.
- Garnish with extra cilantro, basil, lime wedges, and sliced green onions. Serve with cooked rice. Enjoy!
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