Thai Shrimp Curry

This simple Thai Shrimp Curry only takes 20 minutes, but tastes like it simmered all day. The coconut red curry sauce is silky, luscious, and loaded with flavor. Toss in some of your favorite vegetables and put a different spin on it every time!

I adore recipes like this that are easy to prep, cook up in no time at all, and deliver rich, wonderful flavor. Practically effortless and super tasty dinner for the win.

Thai Shrimp Curry Recipe

You only need a short list of ingredients to make this dish (scroll to the end for the detailed printable recipe):

• Vegetable oil
• Scallions, green and white parts separated
• Thai red curry paste
• Shrimp, peeled and deveined
• Garlic
• Salt
• Coconut milk
• Fish sauce (or Worcestershire sauce)
• Fresh parsley, chopped
• Lime juice
• Cooked white rice or noodles, for serving (skip this to keep it keto-friendly)

How to Make Thai Shrimp Curry

You’re looking at an easy 20 minutes start to finish. This is what you do:

1. In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste; sauté one minute.
2. Add shrimp and garlic, season with salt and cook for a couple minutes.
3. Add coconut milk and fish sauce (or Worcestershire); mix well. Simmer about 2 minutes, until shrimp is cooked through.
4. Remove from heat; mix in lime juice, scallion greens, and parsley.
5. Serve over hot, cooked white rice and enjoy. That’s it!

Recipe Notes

• Use the right type of curry. You’ll need Thai red curry paste for this recipe, not madras curry powder.
• Full fat coconut milk is ideal, but you can get away with light coconut milk. Make sure to shake the can well before using.
• Don’t fear the fish sauce! Fish sauce is a dark, pungent liquid commonly used in Asian cooking and contrary to what a lot of people think, it doesn’t taste like fish. It’s really just rather salty with a savory umami flavor. If you are still super opposed to it, Worcestershire sauce can be used instead.
• Feel free to toss in some vegetables. I keep this dish super simple, sometimes including veggies, sometimes not. 1 cup of small broccoli florets, shredded carrot, or snap peas are all great additions and can cook along with the shrimp.

What to Serve with Thai Shrimp Curry

I always serve this with a nice bed of fluffy white rice, which soaks up the amazing broth. A side of naan bread is also a great option, and if you want to cool your palate, I highly recommend this fresh creamy cucumber salad.

Other Quick Shrimp Recipes

• Shrimp Pesto Pasta
• Shrimp Scampi
• Grilled Thai Shrimp
• Shrimp Tostadas

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Thai Shrimp Curry

5 from 3 Ratings

This simple Thai Shrimp Curry only takes 20 minutes, but tastes like it simmered all day. The coconut red curry sauce is silky, luscious, and loaded with flavor.

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients

• 2 teaspoons vegetable oil
• 4 scallions , chopped, whites and greens separated
• 1 tablespoon Thai red curry paste
• 1 pound medium shrimp , peeled and deveined
• 3 cloves garlic , minced
• salt , to taste
• 6 ounces coconut milk
• 1 teaspoon fish sauce (or Worcestershire sauce)
• 3 teaspoons lime juice
• 1/4 cup fresh parsley , chopped
• Cooked white rice , for serving (skip to keep Keto-friendly)

Instructions

• In a large nonstick skillet, heat vegetable oil on medium-high. Add scallion whites and red curry paste; sauté for about 1 minute until fragrant.
• Add shrimp and garlic, season with salt, and cook about 2-3 minutes.
• Add coconut milk and fish sauce; mix well. Simmer about 2 minutes, until shrimp is cooked through.
• Remove from heat; mix in lime juice, scallion greens, and parsley.
• Serve over hot, cooked white rice and enjoy.

Notes

For recipe tips and variations, please refer to the full article.

Nutrition

Calories: 229kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 286mg | Sodium: 1009mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1026IU | Vitamin C: 14mg | Calcium: 195mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: Asian

Keyword: Thai Shrimp Curry

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