Thai Shrimp Curry: A Quick and Easy Recipe

Name: Easy Thai Shrimp Curry
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound shrimp (peeled and deveined); 1 tablespoon coconut oil; 2 garlic cloves (minced); 1 red bell pepper (sliced); 3 tablespoons green onions ((whites parts, coarsely chopped)); 4 ounces green curry paste; 1 tablespoon fish sauce; 2 tablespoons coconut sugar; 1-15 ounce can coconut milk; 10 fresh basil leaves (torn in pieces); salt (to taste); 1 lime (optional for garnish)

This easy Thai shrimp curry is rich, creamy, spicy, and packed with authentic Thai flavors from green curry paste, basil, coconut milk, and tender shrimp. It comes together in about 20 minutes, making it perfect for busy weeknights. If you love bold Thai-inspired seafood dishes, you should also try this refreshing Thai Shrimp Salad.

Succulent shrimp. Creamy, spicy Thai green curry. Fresh, crunchy vegetables. Not too different from this Thai green fish curry.

What do you get when you put all this together? The best thing ever guys.

Besides the amazing flavor, the best part about this dish is it's super easy and takes only about 20 minutes to put together. Talk about an amazing weeknight meal (like this Thai basil pork, crying tiger or this Instant Pot pad thai we love so much)!

shrimp and red peppers in a bowl with creamy green sauce and fresh basil

What is Thai shrimp curry?

Thai shrimp curry is a coconut milk-based curry made with shrimp, Thai curry paste, aromatics, herbs, and vegetables. Green curry versions are typically spicy, fragrant, and slightly sweet with fresh basil and lime.

Jump to:

What is Thai shrimp curry?
Why This Recipe Works
Why This Thai Shrimp Curry is Better Than Takeout
What is My Take on Coconut Shrimp Curry?
Ingredients
Key Ingredients
Step By Step Instructions
How to Get the Best Curry Texture
Common Mistakes to Avoid
Variations
What to Serve With Thai Shrimp Curry
Expert Tips
Frequently Asked Questions
Storage + Reheating + Make Ahead
Shrimp Green Curry Closing
Recipe
💬 Comments

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Why This Recipe Works

Ready in under 30 minutes.
Coconut milk creates a rich creamy sauce.
Green curry paste adds authentic Thai flavor.
Shrimp cooks quickly for an easy weeknight dinner.
Easily customizable for spice level.

Why This Thai Shrimp Curry is Better Than Takeout

Restaurant curries are often overly sweet or heavy. This homemade version has brighter flavors, fresher basil, perfectly cooked shrimp, and customizable heat levels.

What is My Take on Coconut Shrimp Curry?

I love balancing spicy green curry paste with creamy coconut milk and fresh basil. The result is a restaurant-quality curry that tastes complex but is incredibly simple to make. If you enjoy rich curry dishes, this Massaman Lamb Curry is another must-try option.

Ingredients

Homemade green curry paste will yield the best results for this recipe. However, you can also buy green curry paste if you want to make this recipe super quick and easy.

I prefer to use the 21/25 sized shrimp, but you can use smaller or larger shrimp. Good quality shrimp will also yield better results.

Full fat coconut milk is a must to get the rich and creamy consistency of the curry. The creaminess of the coconut milk helps to cool the spiciness of the green curry paste.

Fish sauce is another vital ingredients. Don't worry, it doesn't taste fishy, it just gives the dish a deep, savory pungent flavor. The best brand is Red Boat 40 fish sauce and is what I always use as the flavor is exceptional and it is all natural. However, you can substitute another brand if you need to. Many store carry it now in the Asian section of the grocery store.

1 pound shrimp peeled and deveined
1 tablespoon coconut oil
2 garlic cloves minced
1 red bell pepper sliced
3 tablespoons green onions (whites parts, coarsely chopped)
4 ounces green curry paste
1 tablespoon fish sauce
2 tablespoons coconut sugar
1-15 ounce can coconut milk
10 fresh basil leaves torn in pieces
salt to taste
1 lime optional for garnish

👉 Scroll down to the recipe card for a printable version of ingredients and instructions.

Key Ingredients

Green Curry Paste - Green curry paste provides the spicy herbal backbone of the curry.
Coconut Milk - Coconut milk balances the heat and creates a silky sauce.
Fish Sauce - Fish sauce adds salty umami depth typical of authentic Thai cooking.
Basil - Fresh basil adds brightness and freshness at the end

Step By Step Instructions

Step1: Heat the coconut oil in a large skillet over medium heat and add the garlic. Sauté for 1-2 minutes, or until it just starts to brown.

green onions and red pepper cooking in a skillet

Step2: Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.

red peppers and green curry paste in a skillet

Step3: Add the curry paste and fry, while stirring constantly, for about 30 seconds.

coconut milk in a skillet with red peppers and green onions

Step4: Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.

shrimp in a green creamy sauce in a skillet

Step5: Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through. Poaching the shrimp like this helps it to stay juicy.

green curry with fresh basil leaves, shrimp and red peppers in a bowl

Step6: Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor.

a bowl of green shrimp curry with peppers and fresh basil

How to Get the Best Curry Texture

Simmer the coconut milk gently, not rapidly.
Use full-fat coconut milk for the creamiest sauce.
Do not overcook the shrimp.
Add basil at the end to preserve freshness.

Common Mistakes to Avoid

Boiling the curry aggressively
Overcooking shrimp
Using too little curry paste
Forgetting the lime juice finish
Adding basil too early

Variations

Add Thai eggplant or bamboo shoots.
Use chicken instead of shrimp.
Add extra vegetables like zucchini or snap peas.
Make it spicier with Thai chilies.
You could also make this with massaman curry paste or panang curry paste!

What to Serve With Thai Shrimp Curry

Serve with steamed Coconut Jasmine Rice or the Thai Sticky Rice from this recipe. Serving it with rice helps to counteract the heat from the curry.

It's also great alongside a stir fried noodles dish like this pad woon sen or Thai Basil Pork.

Having a flavor packed Thai style dinner on the table in under 30 minutes is definitely a crowd pleaser for all involved. This curry is just packed with all the yummy, spicy flavors of Thailand, kinda like this pumpkin curry or pineapple chicken curry we love too!

Expert Tips

If the curry is too thin, add 1 tablespoon of cornstarch to 1 tablespoon of water in a small bowl and mix well to make a cornstarch slurry. Add the slurry, just a little at a time while stirring until the desired consistency has been reached.
You can also fry your shrimp in a separate pan while your curry cooks and stir it in in the end. Fry just until the shrimp turns pink. This will save you about 10 minutes if you're in a hurry (though I prefer poaching them for the best results).
Full fat coconut milk or coconut cream is a must to ensure the curry doesn't come out watery.
You can also use red curry paste or yellow curry paste in this recipes if you prefer.
Add other vegetables such as green beans, cauliflower, chunks of cooked sweet potato, onions, or broccoli. You can really use any vegetable you'd like!
Taste the curry before serving and adjust salt if needed.
Fresh lime juice dramatically improves flavor.
Use raw shrimp for the best texture.

Frequently Asked Questions

Is Thai shrimp curry spicy?

Yes, green curry is moderately spicy, but you can reduce the curry paste amount.

Can I use frozen shrimp?

Yes, thaw completely before cooking.

Can I make this ahead?

This curry is incredible the first day, but honestly, it's even better the next day. You could even make it in advance, and serve the whole dish leftover for the best flavor! Just store it in a covered container for up to 3 days in the fridge.

a bowl of curry shrimp and vegetables with a spoon

Storage + Reheating + Make Ahead

Store leftovers in the fridge for up to 3 days. I don't really recommend freezing it as the coconut milk and shrimp don't freeze well.
Reheat gently over low heat to avoid overcooking the shrimp.
You can prepare the sauce ahead and add shrimp right before serving.

Shrimp Green Curry Closing

This Thai curry shrimp is creamy, spicy, and full of authentic Thai flavor. With coconut milk, fresh basil, and tender shrimp, it’s an easy restaurant-quality dinner perfect for busy weeknights.

Did you make this thai coconut curry shrimp? Leave me a comment below and let me know how it turned out!