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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The sauce is divine. We’ve made this recipe several times, adding veggies, and it’s always excellent. Last night’s version included fresh book Chou and red bell pepper.
Yet another Jenn recipe win. This is very easy for a weeknight. I made the rice (basmati, not jasmine) in the morning in my instant pot so that was easy. Cut the onions garlic shallots (and I added thin sliced carrots too) while the shrimp defrosted. I thought the green curry sauce might be too spicy but it was totally fine for our taste. I didn’t have fish sauce so I threw in some soy sauce instead. I will buy fish sauce for next time. Next time I might throw in some sliced red peppers or broccoli florets but it was easy and tasted great as is. I might serve with grilled pineapple. Super easy and yummy. I will make this again. Easy enough to show my son or husband. Thank you!!
This recipe was so easy to make and absolutely delicious!! I used the Thai Kitchen green curry paste and only used 2Tbsp since I don’t like hot/spicy food. It wasn’t hot at all, so next time I’ll use the recommended 2.5 Tbsps. Thanks for all your great recipes Jenn! I use them often and am never disappointed.
This is friggin awesome!
I just made this recipe for the third time, and it is delicious!
I love it and my girlfriend loves it. I highly recommend it.
10/10 ! & the spoon of sugar is the secret !
I made this for dinner last night and it was absolutely delicious!!! I didn’t change a thing and my husband who always said he didn’t like anything with curry raved about it! Yes, I did tell him there was curry paste in the dish.😉
Amazing! Tried the recipe as is and we all loved it! Full of flavour and easy to make.
Thank you!
Delicious! Used whole can of green curry paste and low fat coconut milk. Shallots instead of onions and cooked shallots, garlic, added ginger, and most of scallions, added slivered yellow peppers and a few (whole) thai red chilis. Sauteed all then added curry paste for a few, then coconut milk, water, prob less than 2 TB fish sauce and added slivered carrots. Let simmer. Removed 2 of 3 thai chilis. Added shrimp and remaining scallions when ready to eat, then lots of fresh basil and cilantro and lime juice. Served over rice, with sauteed bok choy on the side. Versatile recipe. Would add mushrooms in future, too. Spicy, but so flavorful. Yum!
This recipe is wonderful! I have been to Thailand and felt as if I was there as this recipe tastes just like I was in a restaurant there! Uust as good as any American Thai restaurant here so “thumbs up” M
Amazing and quick dish. Cut it back a bit for the two of us. Used cook shrimp so only had to warm them through. Only had red Thai chili paste and used some lemon balm as garnish along with fresh home grown basil. Will make again.