Spicy Thai Shrimp Coconut Curry

Spicy Thai Shrimp Coconut Curry

This rich and aromatic Thai curry brings restaurant-quality flavors to your kitchen with tender shrimp swimming in a creamy coconut base infused with red curry paste. Fresh vegetables add crunch while lime juice and herbs provide the perfect finishing touch to this comforting yet exotic dish.

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Course: Main Course

Cuisine: Thai

Keyword: Curry, Shrimp

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 385kcal

Equipment

Chopping Board

Chef's Knife

Medium Saucepan

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

Don't shake coconut milk cans before opening - the separated cream creates the best curry base

Watch shrimp carefully to avoid overcooking - they should be pink and just cooked through

Adjust spice level by varying curry paste amount or adding/reducing hot peppers

Curry can be made ahead without shrimp and vegetables, then reheated gently before adding final ingredients

Substitute chicken, tofu, or other seafood for shrimp if desired

Add vegetables like baby corn, bamboo shoots, or eggplant for variety

For dairy-free option, verify curry paste doesn't contain shrimp paste if shellfish allergic

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