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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This recipe was so good!!! I added some red and orange bell peppers to it. I will definitely be making this again 🙂
I absolutely loved the ease and deliciousness of this recipe. I just wish it were healthier.
This recipe is easy, quick and absolutely delicious! I did cut back on the fish sauce a bit for personal taste – I’d suggest using 1 tablespoon and tasting before adding more. All in all, an excellent recipe.
We LOVE this recipe and have made it many times. My husband wants me to try it and substitute thinly sliced flat iron steak for shrimp. Could I do this? Just put it in raw when I would have put in the raw shrimp?
Hi Grey, I think that would work as if it’s very thinly sliced, it will cook quickly. I’d love to hear how it turns out!
WOW! I made this Thursday night (I used chicken, instead of shrimp), but it was delicious! Better than my favorite take out place! This one is a keeper for sure!!!! Thank you so much for this wonderful dish!
I have red curry paste in the fridge. Can I substitute for the green? When should red curry paste be used?
Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. Enjoy!
Hi Jenn,
If I were to make this for a progressive dinner party, could I make it at home and reheat on stovetop at the host’s home.
Thanks for the awesome recipes!
Sure, Kelly. You might just undercook it a bit so that the shrimp don’t overcook when you reheat it. Hope everyone enjoys it!
Your recipe looks delicious! I love Thai coconut curry anything! My husband and I are trying to keep our carbs down, so have you ever tried it over zucchini noodles? If not, I wonder if anyone else has and if it would be good.
Personally, I haven’t tried this over zucchini noodles. I’d love to hear how it turns out if you use them here!
To keep carbs down, try over riced cauliflower. Yum!
This recipe is SO incredibly easy and absolutely delicious! I’ve made it three times so far. The only things I change is the amount of shrimp…there are only three of us so I use a little over a pound and sometimes I serve it over rice noodles. I also found out the Thai Kitchen brand is so far my favorite curry paste to use. Make this dish…it does not disappoint!
This recipe is absolutely delicious just as written! It is quick and easy to make and smells wonderful while cooking. The only thing I do differently is to double the sauce, it is just that good.