Thai curry shrimp is made in one pot in under 30 minutes. Tender juicy shrimp and vegetables in a spicy, rich coconut green curry sauce.
The Thai curry is delicious served over jasmine rice to soak up the sauce. And you can cut down on the vegetables if you like to make it even quicker.
Although the list of ingredients seems long, this dish is very simple to prepare. You should have no trouble getting all the ingredients at your local grocery store.
The trick is to have everything prepped and ready to go right by the skillet. Then it’s just a matter of adding ingredients step by step.
The coconut milk makes the dish rich and creamy even though it’s dairy (and lactose) free. The vegetables are completely versatile.
Thai food is typically spicy. This curry is as hot and spicy as you want to make it. The recipe is quite hot (for me) but many would call me a wimp when it comes to spiciness. So taste and adjust as you like.
What to serve with Thai shrimp curry
I like to keep it simple with just the Thai curry over jasmine rice, basmati rice, brown rice or long grain rice. For a lower calorie and carb alternative, try lemon herb cauliflower rice or zucchini noodles instead. The curry would also be great over rice noodles.
How to make Thai shrimp curry
Tailor To Your Taste
As always, there are several variations and substitutes you can try.
Vegetables and Herbs
- I typically use red bell pepper, baby spinach, carrots and enoki mushrooms.
- Other good fresh vegetables are bok choy, snow peas, broccoli, edamame beans, bean sprouts.
- Herb choices are cilantro, parsley or basil.
- Make a Thai curry vegetarian version by adding more vegetables or tofu and omitting the shrimp. One great option is to add 1/2 inch cubes of butternut squash. Simmer them for 10-15 minutes in the coconut broth.
Green curry paste
- If you want to step it up a notch, you can make your own 3 Minute Green Curry Paste. It’s so fresh and vibrant. The hardest part is gathering the ingredients. I suggest making double and freezing half.
- If you prefer, you can make a red curry sauce instead with red curry paste.
- I tend to use large shrimp (16-20 size), but medium shrimp are fine too. Just remember to adjust the cooking time. Smaller shrimp take only 2-3 minutes to cook.
- Feel free to substitute cooked chicken for the shrimp.
Yes. They are actually two distinct animals. Prawns live in fresh water. Shrimp live in salt water. They are very similar, though, in taste and texture. Nowadays, prawns are often referred to as large shrimp and used interchangeably. People from the UK, New Zealand and Australia tend to refer to prawns as opposed to people in the US who refer more often to shrimp.
Yes, they are low in calories and an excellent source of protein, omega-3 fatty acids, B12, and iron. The do contain higher cholesterol, but this is outweighed by the many other healthy benefits. Source: Healthline.
For this dish, buy large or medium shrimp. The number on the package refers to how many shrimp in a pound. Large shrimp would be 16-20 (per pound/450g). The higher the number, the smaller the shrimp. Frozen shrimp are safer and usually ‘fresher’ as they are frozen immediately after being caught. Choosing wild caught or farmed is a personal preference. Wild caught such as Argentine shrimp have a shrimp-ier stronger taste.
The color! 🙂 Thai green curry paste gets its color from coriander roots and green chili peppers. Thai red curry paste is made with dry red chili peppers (and sometimes chili powder). Green curry paste tends to be hotter, but the heat for both can be adjusted based on the amount used.
- Buy shrimp that are peeled and deveined. A bit more expensive, but worth the convenience if you can splurge.
- Reduce the number of vegetables you use to limit the slicing or chopping. For example, try matchstick carrots (which you can buy) and prewashed baby spinach and call it a day. You still need onions or green onions for flavor though.
- If you’re making this for company – and it’s definitely company-worthy – you can complete the dish all the way up to the last 5 minutes when the last few ingredients, including the shrimp, are simmered.
- Even though it’s best fresh, I still love leftovers the next day, warmed for a minute in the microwave.
Other Thai dishes to love
Thai Shrimp Curry
- 1 tablespoon vegetable oil (or peanut oil or olive oil)
- 1/2 cup chopped onion about 1 small onion
- 2 garlic cloves, minced
- 2 tablespoons Thai green curry paste (or 3 tablespoons if you like it really hot)
- 14 ounces full-fat coconut milk, unsweetened (1 can)
- 1/4 cup water
- 1 teaspoon white or brown sugar or more to taste
- 1 tablespoon lime zest (from 2 limes) or 3-4 kaffir lime leaves
- 1 tablespoon fish sauce (optional)
- 1 1/2 pounds (0.68 kilograms) large or medium raw shrimp, peeled and deveined Shortcut: buy peeled and deveined shrimp
- Garnish: 1/4 cup (4 grams) chopped fresh cilantro (or parsley), Thai basil and/or lime wedges.
Vegetables (Note 1)
- 1 cup red peppers, thinly sliced (1-2 peppers)
- 1 carrot, grated or cut into matchsticks (about 1/2 cup/45 grams)
- 2 cups enoki mushrooms (bottom 2 inches cut off)
- 3 cups fresh baby spinach, roughly chopped
- 2 green onions, chopped
- SAUTE AROMATICS: In a large skillet, heat oil to medium heat. Add onion and saute for 3 minutes until translucent. Add garlic and curry paste and continue to cook for 1 minute.
- START SAUCE AND VEGETABLES: Add coconut milk, water, red pepper, carrots, fish sauce (if using), sugar and lime zest. Gently simmer for about 3 minutes.
- COMPLETE THAI SHRIMP CURRY: Add spinach, mushrooms, green onions and shrimp. Stir to combine. Cover and gently simmer 3-4 minutes (depending on size of shrimp) until shrimp turn pink. Don't overcook shrimp or they will become rubbery.
- GARNISH AND SERVE: Garnish with cilantro (or parsley) and lime wedges or a squeeze of lime juice. Serve with white rice, brown rice or rice noodles.
- Vegetables: other options are bok choy, snow peas, broccoli, green beans, edamame beans, mushrooms, bean sprouts. Use about 3.5 – 4 cups (500-600g) chopped vegetables, not including the spinach. Add sliced water chestnuts for crunch at the end if you like.
- Other substitutes:
- Instead of store-bought green curry paste, make your own homemade curry paste – 3 Minute Green Curry Paste. You can use red curry paste instead, if you don’t have green.
- For a vegetarian version, add more vegetables or tofu and omit the shrimp. One great option is to add 1/2 inch/1.27cm cubes of butternut squash. Simmer them for 10-15 minutes in the coconut broth.
- Instead of shrimp, use chopped cooked chicken instead and just heat through in the last step.
- Make Ahead: You can complete the dish all the way up to the last 5 minutes when the last few ingredients, including the shrimp, are simmered. Store leftovers in an airtight container for up to 2 days. Warm in the microwave on medium so the shrimp don’t get rubbery.
Thai shrimp curry, originally posted in 2017, has now been updated with new information and pictures.