Thai Coconut Shrimp Curry: A Flavorful, Spicy One-Pan Meal You’ll Love
A vibrant, aromatic shrimp curry blending sweet coconut milk with bold spices. Featuring creamy sauce, caramelized bell pepper, and toppings like Thai basil and fried onions. Ready in under 30 minutes, this one-pan meal is customizable for spice levels and light yet indulgent with unsweetened coconut milk.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 main course servings
- Category: quick
- Method: Simmering
- Cuisine: Thai
- Diet: Non-Vegetarian
Ingredients
▢1 pound shrimp, peeled and deveined
▢1 tsp low sodium soy sauce
▢½ tsp red pepper flakes
▢½ tsp turmeric
▢1 tsp garlic powder
▢¼ tsp white pepper
▢1 tbsp vegetable oil
▢1 tbsp unsalted butter
▢1 bell pepper, sliced
▢4 garlic cloves, grated
▢1 tbsp freshly grated ginger
▢1 shallot, finely chopped
▢½ cup chicken broth (or vegetable broth)
▢3 tbsp Thai red curry paste
▢2 tsp brown sugar
▢½ tsp turmeric
▢½ tsp ground cumin
▢½ tsp ground coriander
▢¼ tsp white pepper
▢2 tbsp low sodium soy sauce
▢1 tbsp fish sauce
▢1 can (14 oz/400 ml) unsweetened full fat coconut milk
▢½ lime, juiced
▢1 tsp sriracha (optional)
▢1 handful torn Thai basil
▢Scallions, sliced
▢Fried onions
▢Cilantro, chopped
▢Chili pepper (optional)
Instructions
1. Wash and prepare all produce—slice bell pepper, grate garlic and ginger, finely chop shallot, and tear Thai basil
2. Heat 1 tbsp vegetable oil and 1 tbsp butter in a large pan over medium heat
3. Add bell pepper and sauté for 3-4 minutes until tender
4. Stir in garlic, ginger, shallot, and Thai red curry paste, cooking until fragrant (1-2 minutes)
5. Add shrimp, sprinkle with turmeric, garlic powder, red pepper flakes, and white pepper. Cook for 3-4 minutes until pink
6. Pour in coconut milk and chicken broth, bring to a simmer
7. Add brown sugar, 2 tbsp soy sauce, fish sauce, cumin, coriander, and lime juice. Stir well
8. Simmer sauce for 5-7 minutes until slightly thickened
9. Remove from heat, stir in Thai basil, and drizzle with optional sriracha
10. Garnish with fried onions, scallions, cilantro, and chili peppers before serving
Notes
Use vegetable broth for a vegetarian option
Adjust red pepper flakes/sriracha for heat
Fried onions can be substituted with toasted sesame seeds or chopped scallions
Store leftovers in an airtight container in the fridge for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg