Spicy Thai Shrimp Curry

Introduction

Spicy Thai Shrimp Curry is a vibrant, aromatic, and comforting dish that combines tender shrimp with a creamy coconut milk base, fragrant Thai spices, and a kick of heat. This dish brings the essence of Thai cuisine to your table with its perfect balance of sweet, savory, and spicy flavors. Quick to prepare yet packed with bold flavors, it’s ideal for weeknight dinners or when you want to impress with minimal effort.

Why I Love This Recipe

I love this recipe because it delivers complex, layered flavors without complicated techniques. The combination of shrimp, creamy coconut milk, and spicy Thai red curry paste creates a rich and indulgent sauce, while lime juice and fresh herbs brighten every bite. It’s both comforting and exotic, satisfying cravings for bold, international flavors while remaining light and healthy.

Why It’s a Must-Try

• Bursting with authentic Thai flavors that feel like a restaurant-quality meal at home.
• Quick and easy: ready in under 30 minutes.
• Perfectly balanced heat and creaminess.
• Highly versatile—you can adjust spice levels, add vegetables, or serve over rice, noodles, or cauliflower rice for a low-carb option.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approximately 370 per serving

Cuisine and Course

• Cuisine: Thai / Asian
• Course: Main course

Ingredients

Curry

• 1 lb (450 g) shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2–3 tbsp Thai red curry paste (adjust to spice preference)
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snap peas or green beans
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• Fresh basil leaves, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)

Simple Cooking Directions

1. Heat oil in a large skillet over medium heat.
2. Sauté onion, garlic, and ginger until fragrant.
3. Stir in red curry paste and cook for 1 minute.
4. Add coconut milk, fish sauce, and brown sugar; bring to a simmer.
5. Add bell peppers, snap peas, and shrimp; cook until shrimp are pink and vegetables tender.
6. Stir in lime juice and garnish with basil and cilantro.
7. Serve hot over jasmine rice or noodles.

Step-by-Step Preparation Method

1. Prepare Ingredients:
   Peel and devein shrimp. Slice onions, bell peppers, and mince garlic and ginger.
2. Heat Oil:
   Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat.
3. Sauté Aromatics:
   Add sliced onions, garlic, and ginger. Cook 2–3 minutes until fragrant and onions are soft.
4. Add Curry Paste:
   Stir in 2–3 tbsp Thai red curry paste. Cook for 1 minute to release the flavors.
5. Add Coconut Milk and Seasonings:
   Pour in 1 can of coconut milk. Add fish sauce and brown sugar. Stir and bring to a gentle simmer.
6. Add Vegetables and Shrimp:
   Add sliced red and yellow bell peppers and snap peas. Cook for 2 minutes, then add shrimp. Cook until shrimp are pink and opaque, about 3–4 minutes.
7. Finish with Lime and Herbs:
   Remove from heat. Stir in 1 tbsp lime juice. Garnish with fresh basil and cilantro.

How to Serve

• Serve hot over steamed jasmine rice, brown rice, or rice noodles.
• Pair with a side of stir-fried vegetables or a light Thai cucumber salad.
• Drizzle extra coconut milk over the top for a creamy finish.

Additional Recipe Tips

• Adjust the curry paste according to your spice tolerance.
• For a creamier curry, add more coconut milk or a splash of cream.
• Use fresh shrimp for the best flavor; frozen shrimp also work but thaw completely before cooking.

Variations

• Vegetarian Version: Substitute shrimp with tofu or chickpeas.
• Extra Heat: Add sliced Thai chilies or a dash of chili flakes.
• Green Curry Version: Use Thai green curry paste instead of red.
• Low-Carb Option: Serve over cauliflower rice instead of jasmine rice.

Freezing and Storage

• Freezing: Store cooled curry (without rice) in an airtight container for up to 2 months. Thaw in the refrigerator overnight.
• Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave.

Special Equipment Needed

• Large skillet or wok
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons

FAQ

Q: Can I use frozen shrimp?
A: Yes, but make sure it’s fully thawed and patted dry before cooking.

Q: Can I make this curry ahead of time?
A: Yes, but add shrimp fresh when reheating to avoid overcooking.

Q: How spicy is this curry?
A: Thai red curry paste is moderately spicy. Adjust the amount according to your preference.

Q: Can I use light coconut milk?
A: Yes, but the curry will be slightly less rich and creamy.

Conclusion

Spicy Thai Shrimp Curry is a fast, flavorful, and satisfying dish that brings the essence of Thailand to your home kitchen. With its creamy coconut base, aromatic spices, and tender shrimp, it’s a dish that’s sure to impress while being easy enough for a weeknight meal. Whether served over rice or noodles, it’s a versatile recipe that delivers bold flavor, comfort, and freshness in every bite.