I discovered this shrimp coconut curry recipe during my trip to Thailand last year, and it has become my go-to comfort meal on rainy evenings. The combination of creamy coconut milk, aromatic spices, and succulent shrimp creates a dish that transports me back to those bustling night markets every single time.
When I first attempted to recreate this Thai shrimp coconut curry at home, I was intimidated by the complex flavors I remembered from my travels. But after experimenting in my kitchen for months, I finally perfected this simplified version that captures the authentic taste while using ingredients readily available in American supermarkets. The magic happens when the fragrant curry spices bloom in coconut oil, releasing their essential oils before the creamy coconut milk ties everything together. This recipe reminds me of sitting at a small plastic table on a Bangkok street corner, watching the vendor skillfully balance sweet, spicy, and savory elements in a single wok. Whether you’re cooking for family or hosting friends, this curry never fails to impress with its restaurant-quality taste despite taking just 35 minutes to prepare—much like our Garlic Butter Shrimp Pasta for seafood lovers. Ready to bring a taste of Thailand to your dinner table?
Why You’ll Love This Thai Coconut Curry with Shrimp
In my years of developing recipes, I’ve found that the most beloved dishes strike that perfect balance between flavor complexity and preparation simplicity. This shrimp curry originated from a cooking class I took in Chiang Mai, where our instructor taught us the fundamental balance of Thai cuisine.
Quick weeknight dinner solution – From start to finish in just 35 minutes, making it perfect for busy evenings when you want something impressive without spending hours in the kitchen.
One-pan wonder – Everything cooks in a single skillet, minimizing cleanup and making the cooking process streamlined and efficient.
Deeply flavorful yet simple – The combination of curry powder, fresh aromatics, and coconut milk creates complex layers of flavor without requiring dozens of specialty ingredients.
Easily customizable – I often swap in different proteins or add vegetables depending on what’s in my fridge, making this a versatile base recipe.
Impressive enough for guests – Despite being simple to prepare, this dish looks and tastes sophisticated enough to serve when entertaining.
This curry has become my husband’s most-requested dish when we have friends over for dinner—it never fails to transport us all to the tropical beaches of Thailand with each aromatic spoonful.
Ingredient Note List
Large Shrimp: I always recommend buying shrimp that’s already peeled and deveined to save precious prep time, though the flavor is richer if you leave the tails on during cooking.
Coconut Oil: Using coconut oil instead of regular vegetable oil adds an authentic depth that complements the curry flavors and enhances the overall Thai character of the dish.
Garlic and Ginger: These aromatic ingredients form the flavor foundation of any good curry, and I’ve found that fresh versions provide significantly more punch than their powdered counterparts.
Shallots: I prefer shallots over regular onions in this shrimp coconut curry because they offer a milder, sweeter flavor that doesn’t overwhelm the delicate seafood.
Curry Powder: While traditional Thai curries use curry paste, I’ve discovered that a good quality curry powder creates a more accessible version that still captures the essential flavors.
Vegetable Stock: The stock helps to thin the sauce to the perfect consistency while adding an underlying savory note that balances the richness of the coconut milk.
Soy Sauce: Just a tablespoon adds that crucial umami dimension that makes this curry taste like it’s been simmering for hours rather than minutes.
Coconut Milk: In my experience, full-fat coconut milk creates the silkiest, most luxurious curry sauce—light versions simply don’t provide the same creamy texture essential to this shrimp curry.
Green Onions: A fresh, crisp garnish that adds both color contrast and a mild onion flavor that complements the rich curry without overpowering it.
How to Cook Thai Shrimp Coconut Curry?
Step 1. I always start by thoroughly patting the shrimp dry with paper towels before seasoning—this crucial step ensures they’ll sear properly rather than steam in the pan.
Step 2. When heating the coconut oil, I wait until it shimmers slightly in the pan, which tells me it’s reached the perfect temperature for achieving that golden-brown exterior on the shrimp.
Step 3. My Thai cooking instructor taught me to cook the shrimp just until they curl into a loose “C” shape—this indicates they’re perfectly cooked, while an tight “O” shape means they’ve gone too far.
Step 4. I’ve found that giving the aromatics (garlic, ginger, and shallots) at least 2 full minutes to soften and become fragrant is essential for building the flavor foundation of this curry.
Step 5. When adding the curry powder, I make sure to stir it constantly to prevent burning, which would impart bitterness to the final dish.
Step 6. My grandmother always said the best flavor comes from deglazing the pan properly, so I use a wooden spoon to scrape up all those browned bits when adding the vegetable stock and soy sauce.
Step 7. I’ve learned through trial and error that returning the shrimp to the pan only after the sauce has reduced slightly ensures they don’t become overcooked and rubbery.
Step 8. When adding the coconut milk, I stir it in gradually while reducing the heat to prevent any separation or curdling in the final sauce.
Step 9. I always taste and adjust the seasoning just before serving—sometimes a pinch more salt or an extra splash of soy sauce makes all the difference in balancing the flavors.
How to Store & Reheat
I typically store any leftover shrimp coconut curry in an airtight container in the refrigerator, where it stays delicious for up to 3 days. For best results, I recommend cooling it completely before transferring to storage containers to prevent condensation that could water down the sauce.
If you’re meal prepping, I’ve found this curry freezes surprisingly well for up to 1 month—just be sure to store it in individual portions for easier reheating. The key is to freeze it before adding any fresh garnishes, then add those after reheating.
For reheating, my preferred method is gently warming it in a saucepan over medium-low heat, stirring occasionally to ensure even heating without overcooking the shrimp. In my experience, microwaving works in a pinch (1-2 minutes at 70% power), but the stovetop method better preserves the texture of both the sauce and the shrimp.
What to Serve with Shrimp Coconut Curry
Jasmine Rice: In my kitchen, this aromatic rice is the classic pairing for any Thai curry—its subtle floral notes complement the curry’s rich flavors while providing the perfect vehicle for soaking up the delicious sauce.
Coconut Cauliflower Rice: For a low-carb option, I often serve this curry over riced cauliflower cooked with a splash of coconut milk, which maintains the Thai flavor profile while cutting back on carbs.
Cucumber Salad: The cool crispness and light vinegar tang of a simple cucumber salad creates a refreshing contrast to the warm, rich curry sauce.
Mango Salad: When mangoes are in season, a side of Thai-inspired mango salad with lime and chili provides a sweet-sour-spicy element that balances the creamy curry beautifully.
Steamed Bok Choy: The mild flavor and crisp-tender texture of steamed bok choy makes it an ideal vegetable side that won’t compete with the curry’s complex flavors.
Thai Iced Tea: Though not a side dish, I’ve found that the sweet creaminess of Thai iced tea makes an excellent beverage pairing that complements the curry’s spicy elements.
Can I use frozen shrimp for this coconut curry recipe?
Yes, I often use frozen shrimp—just make sure to thaw them completely and pat them very dry before cooking to get a good sear.
What if I don’t have coconut oil?
Regular vegetable oil or even butter works fine, though you’ll lose some of the subtle coconut undertones that complement the curry flavors.
Can I make this shrimp curry spicier?
Absolutely! I recommend adding a teaspoon of red pepper flakes or a tablespoon of Thai red curry paste along with the curry powder for extra heat.
Is there a substitute for coconut milk?
Heavy cream can work in a pinch, but you’ll lose the distinctive Thai flavor profile that makes this shrimp curry special.
How can I add vegetables to this curry?
I often throw in bell peppers, snow peas, or spinach during the last few minutes of cooking for an easy one-pot meal with added nutrition, similar to our Shrimp and Broccoli Stir-Fry.
Can I use curry paste instead of curry powder?
Yes! Red or yellow Thai curry paste works beautifully—start with 2 tablespoons and adjust to your taste preference.
A delicious and comforting Thai dish featuring shrimp in a rich coconut curry sauce.
Ingredients
Scale
1 pound large shrimp, peeled and deveined
Salt and pepper to taste
2 tablespoons coconut oil
2 tablespoons minced garlic
2 tablespoons grated ginger
3 shallots, thinly sliced
2 tablespoons curry powder
1 cup vegetable stock
1 tablespoon soy sauce
½ cup coconut milk
Green onions, for garnish
Instructions
Pat dry the shrimp with kitchen towels and season them with salt and pepper.
Heat a non-stick pan over medium heat and add the coconut oil. Once hot, add the shrimp and cook for a couple of minutes on each side until they are golden brown. Remove and set aside.
In the same skillet, add the minced garlic, grated ginger, and sliced shallots. Cook for a couple of minutes until fragrant and softened.
Stir in the curry powder and cook for a few more minutes to deepen the flavors.
Pour in the vegetable stock and soy sauce, using them to deglaze the skillet, scraping up any browned bits from the bottom.
Return the cooked shrimp to the pan and stir well to combine. Cook for an additional couple of minutes. Finally, add the coconut milk and adjust the seasoning with salt and pepper.
Serve the curry hot over rice, garnished with chopped green onions.
