Easy Thai Shrimp Curry
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In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.
This Thai-style shrimp curry is made by simmering plump shrimp in a fragrant coconut curry sauce infused with aromatics and fresh herbs. It’s quick and easy to make. In fact, if you keep shrimp in the freezer and a few Thai staples – like canned coconut milk, green curry paste, and fish sauce – in the pantry, you’re never more than 25 minutes away from this satisfying meal.
There’s plenty of sauce if you’d like to add some vegetables to round out the meal; carrots, bell peppers or snap peas would all be welcome additions (cook them separately and add them at the end). Serve the curry with jasmine rice for soaking up the plentiful sauce, and be sure to put the rice on first so that everything is ready at the same time.
Table of Contents
What You’ll Need to Make Shrimp Curry
- Onion, Scallions and Garlic: These aromatics form the flavor foundation for the sauce.
- Thai Green Curry Paste: This common Thai ingredient is made from a blend of lemongrass, galangal (a cousin of ginger), cumin, coriander root, Kaffir lime, and hot green chilies to name just a few. I use the Thai Kitchen brand. Note that different brands will have different levels of heat, so you may need more or less depending on the kind you use.
- Coconut Milk: A staple in many curry dishes, it’s essential to opt for full-fat coconut milk to achieve that rich texture and taste. However, be aware that canned coconut milk’s consistency can differ depending on the brand. I’ve consistently had great results with the Thai Kitchen brand. Don’t worry if the coconut milk looks solidified or separated when you open the can; it can be added to the recipe “broken” and then whisked back together into a creamy emulsion.
- Fish Sauce: This dark, pungent liquid used in Southeast Asian cooking doesn’t have a “fishy” taste, but rather a salty, savory flavor. If possible, buy a brand imported from Thailand or Vietnam, and don’t worry about buying a large bottleit keeps forever.
- Lime Juice: Brightens up the sauce with citrusy freshness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by cooking the onions until soft, about 3 minutes.
Add the scallions, garlic and green curry paste.
Cook a few minutes more.
Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil.
Add the shrimp.
Cook until the shrimp are pink and just cooked through, then stir in the lime juice and sprinkle with the fresh chopped cilantro.
Spoon into shallow bowls and serve with jasmine rice and lime wedges.
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Thai Shrimp Curry
In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, thinly sliced
- ⅓ cup thinly sliced scallions, white and green parts, from 4-5 scallions
- 2 cloves garlic, minced
- 2½ tablespoons Thai green curry paste
- 1 (14-ounce) can coconut milk
- ¼ cup water
- 2 tablespoons fish sauce
- 1 tablespoon dark or light brown sugar
- 2 pounds large, extra large (26-30 per lb) or jumbo (21-25 per lb) shrimp, peeled and deveined (see note), thawed if frozen
- Juice of 1 lime (about 2 tablespoons), plus more lime wedges for serving
- ¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
- Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you’re better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 299
- Fat: 18 g
- Saturated fat: 13 g
- Carbohydrates: 10 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 23 g
- Sodium: 1372 mg
- Cholesterol: 191 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I found this to be too sweet. I would make it again but definitely cut back on the sugar.
Hi can you remove my last name from the email I sent you previously? Thanks!
Done! 🙂
Thank you! Do you think dried coconut milk, reconstituted would work? I love all your recipes, they always turn out great 🙂
Hi Soogan, I don’t have experience with dried coconut milk, but from what I read online, it sounds like it should work. Please LMK how it turns out if you try it!
We really liked it. Next time I need to kick the heat up just a skosh. The fish sauce made it so authentic. The recipe was so quick 😊
Never thought I could make restaurant-quality curry but this recipe proved me wrong. I’ve made it many, many times, each time so delicious. I’ve added several combinations of vegetables but my favorites are shitake mushrooms (pre-cooked and added with shrimp) and shisito peppers (halved, seeded and sauteed with onions). I’ve also thickened the sauce on occasion , dissolving a teaspoon of cornstarch in a little coconut milk before adding it to the pan. Served over rice – Fabulous!
Hi Jen, do you think dried coconut milk powder, reconstituted with water, would work instead of canned coconut milk?
Make this! One of my go-tos for an easy weeknight dinner. Fast, simple,
Flavorful, delicious. Have made it with chicken too! So, so, good.
Fun Fact: One of my co-workers share the recipe several years ago with me. It was the first Jenn recipe I ever made. Once Upon a Chef is now my first stop when looking for something new to make as well as family favorites.
This dish is both easy and classy. Made it for my husband first for a special Valentine’s dinner. Then tripled the recipe and made it for my book club. Huge hit. Had to shop for some of the ingredients as they were not pantry staples, however they have long shelf life’s and I’ve replaced them many times over. Follow instructions to a tee and you won’t be disappointed nor will your table of dinner patrons
My family loves this recipe, but I do tweak it to make it more appealing for the kids and sneak in some veggies.
I am not sure if it’s just my kids, but they really do not like the smell of fish sauce and it’s an uphill battle to get them to eat dinner if they smell it in the kitchen. I have found that I actually like this recipe better if you only use 1 Tbsp fish sauce and then 1 Tbsp coconut aminos/tamari (gluten sensitivity in our house, I am sure soy sauce would work too), rather than 2 Tbsp of fish sauce.
I also load this recipe up with veggies. I usually add about 2-3 cups of veggies. I have steamed julienned carrots and broccoli in the pan (steam in same pan, then set aside) before cooking the rest. I have also added potatoes, sliced super thin so they cook quickly in the liquid. I have also tried sliced bamboo (from the can and rinsed). All veggies have worked, but my favorite combo is the addition of steamed broccoli and carrots.
This recipe is a definite keeper! It’s easy like the title says, it sounds impressive because it’s an ethnic dish, but the taste is what really sells me on this recipe. It doesn’t taste “easy.” I’ve made it for many people and everyone has loved it. We usually ladle it over sticky or Jasmine rice and serve bowls of fresh pineapple and strawberries on the side.
Nice dish and so simple! I love the balance of sweet and savory. The lime takes it to another level.
Delicious, easy and really quick! Loved it but did find it a tad sweet, next time I will use a little less sugar.