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Shrimp Curry

A quick and flavorful Thai-inspired shrimp curry with coconut milk, red curry paste, and fresh vegetables. Ready in 25 minutes with tender shrimp in a creamy, fragrant sauce that tastes like you've been cooking all day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Thai-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons coconut oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons red curry paste
  • 1 can 13.5 ounces coconut milk
  • 1 pound large shrimp peeled and deveined
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • Fresh basil or cilantro for garnish
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp chef's knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Small bowl for mixing spices
  • Can opener

Method
 

  1. Dice the onion into bite-sized pieces, mince the garlic and ginger, and slice the bell pepper into strips.
  2. Pour coconut oil into a large skillet over medium-high heat and let it warm for about 30 seconds until it shimmers slightly.
  3. Add the diced onion to the hot oil and stir for 2 minutes until it starts to soften and turn translucent at the edges.
  4. Stir in the minced garlic and ginger, cooking for 30 to 45 seconds until fragrant.
  5. Add the red curry paste and stir constantly for 1 to 2 minutes, breaking up any clumps and letting the paste coat the pan.
  6. Pour in the coconut milk, stirring well to combine it with the spice paste and create a smooth, fragrant sauce.
  7. Stir in the fish sauce, lime juice, and brown sugar, then add the bell pepper and snap peas.
  8. Simmer the vegetables for 3 to 4 minutes, stirring occasionally, until the peppers are just tender-crisp.
  9. Add the shrimp to the curry and stir gently to coat them in sauce.
  10. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque all the way through.
  11. Taste the curry and add salt and pepper as needed.
  12. Tear fresh basil or cilantro over the top and serve immediately over jasmine rice, cauliflower rice, or with warm naan.

Notes

Don't skip the lime juice; it's the final touch that makes all the spice flavors pop. Use full-fat coconut milk for a richer, silkier sauce. Cook shrimp just until pink to avoid rubbery texture. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.