Easy Thai Shrimp Curry
This is my husband Michael’s favorite Thai dish. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with lemongrass, ginger, hot green chilies and fresh herbs. It sounds exotic but it’s super easy to make. In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. Serve with jasmine rice, and be sure to put the rice on first so that everything is ready at the same time.
Before we get to the recipe, a few words about the ingredients. First, you’ll need Thai green curry paste, which is made from a blend of lemongrass, galangal (a cousin of ginger), cumin, coriander root, Kaffir lime and hot green chilies, to name just a few. I like the Thai Kitchen brand, which is readily available at most large supermarkets. If you don’t see it, ask — the bottles are very small and sometimes hard to spot. Second, you’ll need coconut milk; any brand will do, as long as it’s not low fat. And, finally, you’ll need fish sauce, which is a dark, pungent liquid used in Southeast Asian cooking. Contrary to what you might expect, it doesn’t have a “fishy” taste, but rather a salty, savory flavor. If possible, buy a brand imported from Thailand or Vietnam (I use Tiparos), and don’t worry about buying a large bottle — it keeps forever.
Begin by stir-frying the onions until soft, about 3 minutes.
Add the scallions, garlic and green curry paste.
Stir-fry a few minutes more.
Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil.
Add the shrimp.
Cook until the shrimp are pink and just cooked through.
Stir in the chopped cilantro.
Spoon into shallow bowls and serve with jasmine rice and lime wedges. Fresh sliced pineapple makes a delicious and refreshing dessert.
Thai Shrimp Curry
Ingredients
- 1 tablespoon vegetable oil
- 1 cup thinly sliced onions, from one small onion
- 1/3 cup chopped scallions, white and green parts, from 4-5 scallions
- 2 garlic cloves, minced
- 2-1/2 tablespoons Thai green curry paste
- 1 (14-ounce) can coconut milk
- 1/4 cup water
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 pounds large, extra large or jumbo shrimp, peeled and deveined (see note)
- 1/4 cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)
- Lime wedges, for serving
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges.
- Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.
Nutrition Information
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- Per serving (6 servings)
- Calories: 299
- Fat: 18 g
- Saturated fat: 13 g
- Carbohydrates: 10 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 23 g
- Sodium: 1372 mg
- Cholesterol: 191 mg
Reviews & Comments
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My husband does not care too much for Shrimp but likes it the Thai way. I go for the red curry paste since my family likes a bit of spice. I add lemongrass since I have a tree and it gives an extra depth of flavor. Thanks for all the wonderful recipes. Carmalita
This is one of my favourite versatile curry recipes! I’ve made it with shrimp (obviously) but also tofu or even sliced chicken thighs. I also often add some mushrooms (or red peppers) and usually leave out the brown sugar (diabetic family members). I know all the changes make it seem like a different recipe but I think these are the best recipes where you can start from an idea and then make it work with slightly different variations over and over.
Made this again last night and, again, it was a HIT! My hubby and 2 daughters devoured their servings and wondered why I didn’t make more 🙂
Just some minor mods because of what I had on hand…swapped out red curry paste for green, and added red & orange bell peppers and thinly sliced carrots (peeled w/ potato peeler). I timed myself this time, and indeed everything was done in under 25 min. Thanks again!
Hi there, recipe looks delicious although I haven’t tried yet. If I cook on a Sunday is it possible to freeze and eat later in the week? Or even a few weeks later?
I don’t recommend freezing this dish, Sally-ann — sorry!
I felt like this was a dish from an excellent restaurant!!! So freakin’ good!!! I used sesame oil, but followed everything else, and it was fabulous! Can’t wait to try more of your recipes 🙂
Very good. i added a whole bag of frozen Asian style vegetables. All other ingredients were perfect. Thanks again, love your recipes.
Amazing!!! SIMPLY AMAZING!!!!! This is the second recipe I’ve used in one week. I had to write a review. The recipes are so easy to follow and ingredients can be found in ANY supermarket. My son and husband are eating their second helping of Thai Curry Shrimp as I type this review. Thank you so much for sharing your gift Jen. Thank you for the step by step pictures so I know I’m following your instructions correctly.
I’m grateful for your children for without them, you would still be a chef in a 5star restaurant. Now we have the chef in our home.
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This recipe was very simple to make! I added about a tbsp of rice wine vinegar and substituted white sugar because that’s all I had on hand. Not sure if it was my brand of fish sauce I used, but 2 tbsp was a bit overpowering. Next time I’ll add the fish sauce a teaspoon at a time for taste.
Great recipe; really easy with great flavors. I find fish sauce a little strong so only 1 Tbsp for us, otherwise followed the recipe to a T.
This is my go-to recipe for Thai Shrimp Curry. Sometimes I up the vegetables by adding a bag of those steam-in-the-bag stir fry vegetables just before serving. I personally omit the sugar… still delicious.
Could I add some fresh ginger to this recipe?
Hi Barbara Jean, the Thai green curry paste already contains ginger, so I don’t really think it’s necessary; that said, if you want to add a little, feel free.
Excellent. I love that this has easy to find ingredients, too. We will be making this again. Works well with shrimp, of course, also works well with a seafood mix or with chicken.
This recipe was so good!!! I added some red and orange bell peppers to it. I will definitely be making this again 🙂
I absolutely loved the ease and deliciousness of this recipe. I just wish it were healthier.
This recipe is easy, quick and absolutely delicious! I did cut back on the fish sauce a bit for personal taste – I’d suggest using 1 tablespoon and tasting before adding more. All in all, an excellent recipe.
We LOVE this recipe and have made it many times. My husband wants me to try it and substitute thinly sliced flat iron steak for shrimp. Could I do this? Just put it in raw when I would have put in the raw shrimp?
Hi Grey, I think that would work as if it’s very thinly sliced, it will cook quickly. I’d love to hear how it turns out!
WOW! I made this Thursday night (I used chicken, instead of shrimp), but it was delicious! Better than my favorite take out place! This one is a keeper for sure!!!! Thank you so much for this wonderful dish!
I have red curry paste in the fridge. Can I substitute for the green? When should red curry paste be used?
Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. Enjoy!
Hi Jenn,
If I were to make this for a progressive dinner party, could I make it at home and reheat on stovetop at the host’s home.
Thanks for the awesome recipes!
Sure, Kelly. You might just undercook it a bit so that the shrimp don’t overcook when you reheat it. Hope everyone enjoys it!
Your recipe looks delicious! I love Thai coconut curry anything! My husband and I are trying to keep our carbs down, so have you ever tried it over zucchini noodles? If not, I wonder if anyone else has and if it would be good.
Personally, I haven’t tried this over zucchini noodles. I’d love to hear how it turns out if you use them here!
To keep carbs down, try over riced cauliflower. Yum!
This recipe is SO incredibly easy and absolutely delicious! I’ve made it three times so far. The only things I change is the amount of shrimp…there are only three of us so I use a little over a pound and sometimes I serve it over rice noodles. I also found out the Thai Kitchen brand is so far my favorite curry paste to use. Make this dish…it does not disappoint!
This recipe is absolutely delicious just as written! It is quick and easy to make and smells wonderful while cooking. The only thing I do differently is to double the sauce, it is just that good.
Thanks for another great recipe which is an easy prep meal! I have made this a couple of times and my whole family loved it, including two preschoolers.
Do you think chicken could work instead of shrimp?
Hi Ponyo, Glad your family likes this recipe! Chicken would work, but I’d go about it a bit differently. First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. Set the chicken pieces aside and proceed with the onions and rest of recipe. When you add the chicken to the sauce, it should only need 1 – 2 minutes to cook through. Enjoy!
One of our go-to weeknight dinners. Such an easy and delicious meal. Sometimes I make coconut jasmine rice to go with it.
This is my family’s favorite dish!! I make it exactly as written except that I add 1/2 yellow pepper, sliced with the onion slices! Super easy and perfect every time!
This is OUTSTANDING!!! Loved it. Will be making this again and often.
LOVED this. 🙂
Amazing and super easy!
Hi Jenn,
This recipe and all the meals I have tried so far are just fantastic! So happy I found your site. I love to cook and am always looking to change our food routine. Thank you for making this UK household VERY happy!
Maddi 🙂
I made this last night and my family loved it!! Just a few minor mods because of what I had on hand (used red curry paste instead of green, dark brown sugar instead of light, and added mushrooms, thinly sliced red peppers and carrots, and served over basmati rice). The aroma was so lovely that my husband and daughters crowded around the stove to see what smelled so good (and begged for a taste before it was done).
Even my 2 year old cleaned her plate, then subsequently ate out of mine and her fathers!
Thanks so much for a great recipe! This is the second I’ve tried from your site and they’ve both been wonderful!
That is really funny and cute
My boyfriend couldn’t stop saying how great it was – AND I was called a good cook. I did use the low fat coconut milk and it was still great
This was so good and so easy to prepare! My picky husband loved it!
Is unsweetened coconut milk okay, or do you suggest sweetened?
Thank you!!
Hi Joy, Definitely use unsweetened. Enjoy!
Deeeeelicious! Another 10 star winner – Thanks Jenn! Family asked me to make again and said next day would be ok! 🙂
I want to try this with veggies and tofu. Any suggestions for that? The sauce is amazing. I noticed some people wrote about too much heat in the curry paste. I used Thai Green Curry paste and there was no heat. I’d actually like a little so may try another brand unless you have a better idea?
Hi Janet, glad you enjoyed it! I think you could definitely make this with tofu instead of shrimp, and if you’d like to add a little more heat, you could add a little cayenne pepper when preparing the sauce or serve it with a little sriracha at the table.
Can you swap chicken in for the shrimp?
Yes Gretchen, chicken would be nice here but I’d go about it a bit differently. Start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. Then set the chicken pieces aside and proceed with the onions and rest of recipe. When you add the chicken to the sauce, it should only need a minute or two to cook through. Enjoy!
Made this for dinner a few nights ago and it was a hit all around. I suspect leftovers would have heated up nicely, but we’ll never know since every last bit was eaten for dinner.
Mmmmm. So good! Used Red curry paste over green as a personal preference but so good.
I LOVE this dish, and make it all the time! I have also used chicken in place of the shrimp and always double the sauce and also add pinapple chunks and red and green peppers.
This was a very good and easy recipe. I’ve been wanting to make Thai food for awhile, but am always overwhelmed by the new ingredients I will need. This recipe seemed do-able and easy. And it was!
I made the following changes. I reduced the shrimp to 1 pound and added mushrooms and Napa cabbage to onions. It was really good this way and there were still plenty of shrimp to go around. I also squeezed a lot of lime directly into the dish instead of serving it with lime wedges. Next time I will add carrots and a smidge less fish sauce. I can’t wait to try this with chicken as well. Great recipe!
Really delicious! I am trying to change up our meal routine and these recipes are just the trick! Tasty curry flavour without being overwhelmingly hot. Can’t wait to try more of you your recipes, Jenn!
Made this at a friends house for dinner as they love shrimp and curry. It was a big hit. Next time I would double the sauce as everyone wanted more for leftovers to eat with the leftover rice. I would also chop the onions vs leaving them in long pieces next time. I used Thai Basil for the garnish which I liked better than the cilantro I used in previous times. It’s not always easy to find though. A definite favorite recipe in my goto list.
Hi Jenn, can I use oyster sauce instead if fish sauce?
Hi Masuda, Unfortunately, that won’t work with this recipe. Sorry!
My daughter in law has a milk allergy, could I make this recipe with chicken broth?
We have had your original version many times and love it so I would like them too try it. Love your recipes, thank you
Hi Belva, Is it a coconut milk allergy or a regular milk allergy? Unfortunately, the recipe won’t work well with chicken broth. Sorry!
I made this last night with Jasmine rice and fresh peas, it was easy and very good, but very, very hot! I only used 2 tbsp. of curry paste and it was still burning our lips. Are there different types green curry pastes, maybe some hotter than others? Next time I will half the paste, but will definitely make this again.
Hi Mary, What brand did you use?
Delicious recipe. It was perfect with the Thai Basil Pesto I made recently.
Hi Jenn, I love all of your recipes! I am going to make this Thai Shrimp tonight. At the grocery store I could only find red curry paste, not the green paste. Will that make a big difference? Thanks, Kara
It will be fine, Kara. I’ve made it with both — both delicious 🙂
Went to the market to buy the ingredients and all I found was Thai red curry paste. They did not have the “green” one. I purchased it but wanted to ask you first if the “red” is ok to use? Thanks!
Abbie, The red curry paste will be delicious — either will work, they just have a little different flavor.
Hello, I enjoyed this curry so much,planning on cooking this for my friends and use chicken,but they can’t eat shrimp or fish,so what can I replace the fish sauce with,Thanks
Hi Betty, Glad you enjoyed! There is no great substitute for fish sauce — it has a very distinct flavor — but soy sauce might work. The flavor will be different but still good.
This is a wonderfully delicious recipe! Thank you for providing your talented recipies online for us.
I’m wondering if it is also good with sliced chicken breast when I am out of shrimp?
I suspect it is?
Thank you,
Laurie
Hi Laurie, Yes, I’m sure that would be delicious as well. If you try it, please come back and let me know how it turns out 🙂
Hi Jenn,
It turned out delicious in your curry sauce, but your shrimp is even tastier!
Thank you for your reply,
You’re the very best!
Fantastic recipe! Just a good as authentic Thai restaurant curry.
My husband doesn’t like coconut, does this have a coconut flavor, or could I substitute something else. The big problem is I Love coconut! ! Help
Hi Karen, Unfortunately for your husband, this one is full of coconut flavor, and there’s no good substitute. You’ll enjoy it though 🙂
I’m planning on trying this but I have 1 question. You mention the frozen shrimp in stores as being split and deveined. My local store sells them this way however there appears to be a second vein on the shrimp. They are cut on the outside and deveined there but there is a second dark “vein” on the inside of the shrimp. Shouldn’t that be removed also?
Hi Jim, It’s optional — I remove it if the shrimp are very large and the vein is really noticeable.
OMG! This was awesome. So easy, so tasty. I used to make a Thai curry soup that had me running all over town looking for galangla and those ever-elusive kaffir lime leaves. No more! Thanks for another amazing recipe!
This is my second review in less than a week, previously I made your Thai Quinoa Salad with Fresh Herbs and Lime and I left a rave review……I was HOOKED!! I also made the Baja Fish Tacos last night and today I picked up the ingredients for this Thai Shrimp Curry. I must admit it was my first time dealing with coconut milk and green curry paste etc…..your pictures and simple instructions made my meal so flawless. Ive been taking pictures of my results and my family and friends are so envious! I have two young girls and Im always on the hunt for simplicity but elegant and healthy meals….the Thai Shrimp Curry blew us away….the look on my husbands face was PRICELESS! THANK YOU!!! Also….again….ANOTHER recipe I never felt needed altering!! Wow!
This dish has become a family favorite thank you
Could I substitute green curry paste with something else? I can’t get my tongue around it.
Hi Mary, If you like red curry paste, that will work well.
What is the difference from red and green? The store I went to only carried the red. Thanks!
Hi Abbie, Sorry for the late reply! The main difference is red vs green chiles.
I do not like spicy food. Is this recipe spicy? Can it be made less spicy?
Hi Nancy, The dish isn’t spicy. The heat comes from the curry paste, but it’s muted by the richness of the coconut milk.
So good! This is the fourth recipe I have tried from your blog and they have all been excellent. Thought I had 2 pounds of shrimp in the freezer but sadly I didn’t so went with 1 pound of shrimp and lots of diced sweet red pepper. Definitely a hit. I may add a few mushrooms next time.
I made this last night and my husband declared it’s the best curry he has had (and we eat thai food fairly often). I want to try it with some veggies and tofu, that sauce is so good. I buy the Mae Pluy brand of curry pastes, so that is what I had on hand. The green has a very nice heat level to it that we like. I have not tried Thai kitchen curry paste yet. If you are ever in Seattle for a visit check out the Uwajimaya grocery store in the International district. Fantastic selection of products.
I made this last night… my wife and I loved it! The only difference I did was the onions were finely chopped instead of sliced. We’ll definitely have it again!
Jenn, hello just finished the easy Thai shrimp curry, it was fantastic!!!! I love your web site it has become my go to!!! I have not opened another food channel site since. So easy love pictures, and always comes out great. Thank you rhonda
Awesome recipe, super quick and easy! Prepared exactly as directed, left out the brown sugar, still delicious. This is the third dish I’ve made using your recipes, and they’ve all been great. Thank you so much for sharing. I always look forward to your recipes via email.
Tried this recipe for dinner last night and it was a hit with my husband and teenage daughter. So easy to make and so delicious. I was unable to find any basil at the grocery so stuck with cilantro, but I will try again with basil next time as I think the basil would pair so nicely with the coconut milk. Every recipe I have tried from your website is a success. Thanks for sharing.
Five stars! This recipe was awesome – as are most of the ones I have tried from your website. Love your clear directions, photos and cooking hints. My favourite website! Thanks
Hey Jenn,
This is the third recipe I have tried after stumbling onto the blog? (Website) by accident and being so impressed with the step by step directions, pictures, your backstory and the fact that you talk to your mom everyday. I’m a big fan !!! The shrimp was perfect I already shared shared your newsletter with friend,
Thanks much!
Mindy D.
Thanks so much, Mindy! Glad you’re enjoying the recipes 🙂
You mentioned in the description that this meal is infused with lemongrass and ginger but those ingredients are not listed. How much should be added? Or do not use it?
Hi Martie, Those ingredients are in the Thai green curry paste, which makes the recipe very easy 🙂
This Thai shrimp recipe is delicious. I made it exactly as directed. Thanks for sharing this recipe. It was so easy and fast.
Would it be possible to substitute the fish sauce? Perhaps for ouster or soy sauce…I cannot find fish sauce at my supermarket for some reason.
Hi Sara, You can substitute soy sauce. The taste will still be good, just not quite the same — fish sauce has a very distinct flavor. If you like Thai food and want to cook it at home, it’s worth getting. You can order it online here: http://www.amazon.com/Tiparos-Fish-Sauce-Fl-Oz/dp/B002VNTWHQ
I did try it with oyster sauce that evening and it was fabulous. I will be bringing this one back to the table soon, thank you so much for the link!
Why do you specify full fat coconut milk? Is the taste of low fat too watered down?
Hi Suzy, Yes, that’s correct.
i am having a dinner party for 8 – what other dishes could I add
Hi Bernice, All you really need with the shrimp is plain jasmine rice and maybe a simple green vegetable. The sauce has so much flavor, and there’s a lot of it, so you don’t want too many competing dishes. That said, you could serve some fun Thai appetizers (like my Thai Minced Chicken Lettuce Wraps or Chicken Satay w/Peanut Sauce – see Ina’s recipe on Food Network). Or you could start with a Thai-Style salad (I love this one from Food & Wine: http://www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts). For dessert, tropical flavors would be nice…check out my Coconut Dream Pie…and fresh sliced pineapple would also be delicious.
We don’t eat shellfish at our house, unfortunately. Have you tried this with chicken? Would the approach be the same? Many thanks!
Hi Amy, Chicken would be delicious but I’d go about it a little differently. I would start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. Then set the chicken pieces aside and proceed with the onions and rest of recipe. When you add the partially cooked chicken to the sauce, it should only need a minute or two to cook through. Please come back and let me know how it turns out 🙂
This looks delicious! Would red curry paste work instead of green? (Red is what I have on hand)
Hi Ann, Yes, red curry paste will work. Hope you enjoy it!