Easy Thai Shrimp Curry

a bowl of curry shrimp and vegetables with a spoon

This easy Thai Shrimp Curry is made with juicy succulent shrimp, fresh vegetables and a fresh and spicy Thai green curry sauce. It's quick, easy and packed full of flavor!

Course Main Course

Cuisine Thai

Prep Time 5

Cook Time 15

Total Time 25

Servings servings

Calories 489kcal

Author Danielle Wolter

Ingredients

1 pound shrimp peeled and deveined
1 tablespoon coconut oil
2 garlic cloves minced
1 red 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

Instructions

Heat the coconut oil in a large skillet over medium heat and add the garlic. Saute for 1-2 minutes, or until it just starts to brown.
Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.
Add the curry paste and fry, while stirring constantly, for about 30 seconds.
Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.
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.
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.

Video

Notes

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!

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