Spicy Thai Shrimp Coconut Curry Recipe
I’m about to share something that’ll transform your weeknight dinner game forever – and honestly, it might just ruin you for takeout. This spicy Thai shrimp coconut curry brings restaurant-quality flavors to your kitchen in less time than it takes to scroll through delivery apps. The combination of creamy coconut milk, fiery red curry paste, and perfectly tender shrimp creates pure magic, but here’s the secret most people miss.
Why You’ll Love this Spicy Thai Shrimp Coconut Curry
Envision this: you’re craving something that hits all the right notes—creamy, spicy, sweet, and absolutely satisfying—but you don’t want to spend hours in the kitchen or hunt down a million exotic ingredients.
This Thai shrimp curry delivers exactly that. I’m talking rich coconut milk that coats your spoon, tender shrimp that practically melts, and vegetables with just the right crunch. The flavors dance together—sweet brown sugar, tangy lime, aromatic basil.
What really gets me? It’s ready in under 30 minutes. No complicated techniques, no specialty equipment. Just straightforward cooking that produces restaurant-quality results every single time.
What Ingredients are in Spicy Thai Shrimp Coconut Curry?
This spicy Thai shrimp curry comes together with ingredients you can find at most grocery stores. No need to trek across town to that specialty Asian market, though if you happen to have one nearby, they might’ve some stellar curry paste options.
The beauty of this recipe lies in its simplicity—a handful of pantry staples, some fresh vegetables, and good shrimp create something that tastes like you’ve been perfecting the recipe for years. Let me break down what you’ll need to make this creamy, aromatic masterpiece.
Ingredients:
- 2 (14-ounce) cans full-fat coconut milk
- 2-3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1-2 pounds medium shrimp, peeled
- 2-3 cups pineapple chunks (optional)
- 4 ounces snow peas, trimmed
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 1 hot chili pepper, seeded and chopped (red or green)
- 1 tablespoon fresh lime juice
- Kosher salt to taste
- Fresh basil leaves for garnish
- Fresh mint leaves for garnish
- Chopped dry roasted peanuts for garnish
- Cooked jasmine rice for serving
A Few Things Worth Mentioning
The coconut milk is your star player here, so don’t go for the light stuff. You want that rich, creamy texture that only full-fat coconut milk delivers. When you grab those cans, resist the urge to shake them—you’ll need that thick cream layer that separates naturally.
Red curry paste varies wildly in heat level depending on the brand. Start with 2 tablespoons and taste before adding more. Some brands will knock your socks off, others are surprisingly mild.
Fish sauce might smell funky straight from the bottle, but it adds that essential umami depth you can’t get anywhere else. For the shrimp, medium-sized works perfectly—they cook quickly and won’t overpower the other flavors.
If you can only find large shrimp, just cut your cooking time slightly. The pineapple is completely optional and honestly divides people into camps. Some love the sweet-tangy contrast, others find it too much. Your call entirely.
How to Make this Spicy Thai Shrimp Coconut Curry
The magic starts before you even turn on the stove. When you grab those 2 (14-ounce) cans of coconut milk, handle them like they’re holding liquid gold—because honestly, they kind of are. Don’t shake them, don’t tip them, just gently remove the lids and peer inside. You’re looking for that thick, almost solid cream layer that’s separated from the liquid underneath.
Scoop out about 1 cup of that thick cream from the tops of both cans and dump it into a large, heavy pot along with 2-3 tablespoons of red curry paste. This is where things get interesting—and a little messy if you’re not paying attention. Crank the heat to high and bring this mixture to a boil, stirring frequently like your dinner depends on it, because it does.
Here’s the part that feels like kitchen wizardry: after about 8 to 10 minutes of boiling and stirring, that cream mixture will actually separate into colored oil and coconut solids. It looks weird, maybe even a little broken, but trust the process. This separation is what creates that glossy, restaurant-quality finish you see in professional Thai kitchens.
Once you’ve achieved coconut cream enlightenment, pour in the remaining coconut milk from both cans, followed by 2 tablespoons of fish sauce and 2 tablespoons of brown sugar. Give everything a good stir and let it simmer for 5 minutes. Your kitchen will smell absolutely incredible at this point, and you’ll probably have neighbors asking what’s cooking.
Time for the star of the show: add your 1-2 pounds of peeled medium shrimp to the simmering curry. If you’re team pineapple, toss in those 2-3 cups of pineapple chunks now too. Bring everything back to a gentle simmer over moderate heat—not a rolling boil that’ll turn your shrimp into rubber bullets.
The shrimp timing is essential here. Cook them for about 3 to 4 minutes until they’re almost done but still have a tiny bit of translucency in the center. They’ll finish cooking with the vegetables, and nobody wants overcooked shrimp that bounces when you bite it.
Now comes the vegetable parade: toss in 4 ounces of trimmed snow peas, your red bell pepper strips, and that chopped hot chili pepper if you’re feeling brave. These vegetables need just about 2 minutes to reach that perfect crisp-tender state where they still have some bite but aren’t raw.
The final flourish happens off the heat. Remove the pot from the burner and stir in 1 tablespoon of fresh lime juice. That bright acidity cuts through all the rich coconut cream and ties everything together beautifully. Taste and add kosher salt if needed, though between the fish sauce and curry paste, you mightn’t need any.
Serve this beauty over fluffy jasmine rice and go wild with the garnishes. Scatter fresh basil leaves, mint leaves, and chopped dry roasted peanuts over the top. The herbs add freshness, the peanuts give you that satisfying crunch, and suddenly your Tuesday night dinner looks like something from a fancy Thai restaurant.
Spicy Thai Shrimp Coconut Curry Substitutions and Variations
Look, I get it—sometimes you open your fridge and realize you’re missing half the ingredients, or maybe you just hate snow peas with the passion of a thousand suns.
No shrimp? Chicken thighs work beautifully, as does firm tofu for my vegetarian friends.
Can’t find red curry paste? Green curry paste brings the heat just fine.
Snow peas driving you crazy? Snap peas, broccoli, or green beans all play nice here.
Bell peppers can swap in any color—yellow, orange, whatever’s on sale.
Hate pineapple? I’m with you, skip it entirely.
Love extra vegetables? Throw in some mushrooms or baby corn.
What to Serve with Spicy Thai Shrimp Coconut Curry
Rice becomes your best friend here, soaking up all that rich coconut curry goodness like a delicious sponge.
I always go with jasmine rice because its floral aroma complements the curry perfectly, though basmati works too.
Want to get fancy? Try coconut rice by cooking your rice in half coconut milk, half water. It’s like giving your curry a little coconut hug.
For crunch, I’ll add cucumber salad or pickled vegetables on the side. They cut through all that creamy richness beautifully.
Naan bread works if you’re feeling fusion-y, though purists might judge you silently.
Final Thoughts
Making this curry feels like wrapping yourself in a warm, spicy hug that happens to taste incredible. The coconut cream creates this silky base that carries every flavor beautifully, while the shrimp stays perfectly tender if you don’t overcook it.
I love how versatile this recipe is. Too spicy? Add more coconut milk. Not spicy enough? Toss in another chili.
The pineapple debate will rage on forever, but honestly, try it once before deciding.
This curry brings restaurant-quality flavors to your kitchen without requiring a culinary degree or fancy equipment.
Spicy Thai Shrimp Coconut Curry
Ingredients
- 2 14 ounce cans coconut milk
- 2-3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1-2 lb medium shrimp peeled
- 2-3 cups pineapple chunks optional
- 4 ounces snow peas trimmed
- 1 red bell pepper cored, seeded, and cut into thin strips
- 1 hot chili pepper seeded and chopped (red or green)
- 1 tablespoon lime juice
- Kosher salt to taste
- 1 bunch whole fresh basil leaf
- Fresh mint leaves
- Chopped dry roasted peanuts for garnish
- Cooked white fragrant jasmine rice for serving
Instructions
- Carefully remove lids from coconut milk cans without shaking them. Spoon about 1 cup of thick cream from tops of cans and place in a large, heavy pot with red curry paste.
- Bring to a boil over high heat and cook, stirring frequently, until cream separates into colored oil and coconut solids, about 8-10 minutes.
- Stir in remaining coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
- Add shrimp (and pineapple if using) and bring back to a simmer over moderate heat.
- Cook until shrimp is almost done, 3-4 minutes, then add snow peas, bell pepper, and optional hot pepper.
- Cook until vegetables are crisp-tender, about 2 minutes.
- Remove from heat and stir in lime juice. Adjust seasoning with salt if necessary.
- Garnish with whole basil leaves, mint leaves, and chopped peanuts. Serve with white rice.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Curry Ahead of Time and Reheat It?
You can make this curry ahead, but I’d recommend adding the shrimp and vegetables when reheating. The coconut milk base stores well, and you’ll avoid overcooked seafood and mushy vegetables.
How Long Does Leftover Thai Shrimp Curry Last in the Refrigerator?
I’d recommend storing your leftover Thai shrimp curry in the refrigerator for no more than 3-4 days. Since it contains seafood, I wouldn’t keep it longer to guarantee freshness and safety.
What’s the Best Way to Store Coconut Milk After Opening?
I’ll transfer opened coconut milk to an airtight container and refrigerate it for up to four days. I always stir it before using since separation’s normal and doesn’t affect quality.
Can I Freeze This Curry for Meal Prep Purposes?
I wouldn’t recommend freezing this curry since shrimp becomes rubbery when frozen and reheated, and the coconut milk may separate. Instead, I’d prepare it fresh for best texture and flavor.
How Do I Prevent the Coconut Milk From Curdling During Cooking?
I’ll keep my coconut milk from curdling by avoiding high heat once it’s added. I’ll simmer gently, stir constantly, and add it gradually rather than dumping it all at once into the hot curry paste.