Easy Thai Shrimp Curry
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Craving a warm, creamy curry that’s packed with flavor—but short on time? This Thai shrimp curry recipe is a weeknight hero. It’s rich, comforting, and ready in just 25 minutes with pantry-friendly staples like coconut milk, green curry paste, and frozen shrimp.
This is the best Thai shrimp curry—a fast, flavorful dish that brings the taste of your favorite takeout right into your own kitchen. Tender shrimp simmer in a rich, coconut-based green curry sauce that’s loaded with bold flavor from classic Thai ingredients.
There’s plenty of sauce if you want to add vegetables to round out the meal; carrots, bell peppers, or snap peas are all great options (just cook them separately and stir them in at the end). Serve the curry with jasmine rice to soak up all that flavorful sauce—and be sure to start the rice first so everything’s ready at the same time.
If you love the sweet, spicy, and fragrant flavors of Thai food, try my easy pad Thai, chicken satay or pork fried rice next.
“This is a restaurant-quality dish that can be served to company or family. I added carrots and red and green peppers…Delicious!rnrn”
shrimp thai curry ingredients
- Onion, Scallions and Garlic: These aromatics form the flavor foundation for the sauce.
- Thai Green Curry Paste: This common Thai ingredient 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 use the Thai Kitchen brand which is available in most large grocery stores. Note that different brands will have different levels of heat, so you may need more or less depending on the kind you use.
- Coconut Milk: A staple in many curry dishes, it brings a sweet and creamy flavor which balances the spicy flavors of the curry paste. Use full-fat coconut milk for rich texture and taste. You can use any brand, but I’ve found that the milk’s consistency and fat content can vary depending on the brand. I’ve consistently had great results with the Thai Kitchen brand. Don’t worry if the coconut milk looks solidified or separated when you open the can; it can be added to the recipe “broken” and then whisked back together into a creamy emulsion.
- Fish Sauce: This dark, pungent liquid used in Southeast Asia cooking doesn’t have a “fishy” taste, but rather a salty, savory flavor. If possible, buy a brand imported from Thailand or Vietnam, and don’t worry about buying a large bottle it keeps forever.
- Lime Juice: Brightens up the sauce with citrusy freshness.
- Shrimp: Frozen shrimp are a freezer-friendly staple easy to keep on hand for quick meals. Buy them peeled and deveined so all you need to do is thaw them out and they’re ready to cook in all your favorite quick shrimp recipes, like this one.
- Jump to the printable recipe for precise measurements
How to make Thai shrimp curry
Step 1: Cook the onions. Heat your oil in a skillet and add the onions. Cook about three minutes or until slightly soft.
Step 2: Add the other aromatics. Add the scallions, garlic and green curry paste and cook a few minutes more to release the fragrance and aromatics from each ingredient.
Step 3: Finish the sauce. Add the coconut milk, water, fish sauce and brown sugar to the cooked vegetables. Bring to a gentle boil.
Step 4: Add the shrimp. Cook until the shrimp are pink and just cooked through.
Step 5: Finish and serve. Stir in the lime juice and sprinkle with the fresh chopped cilantro. Serve it up over jasmine rice with lime wedges on the side and enjoy!
Jenn’s Pro tips & thai coconut curry shrimp variations
- Adding vegetables. Feel free to add vegetables to the dish for color and to bulk it up. I recommend cooking them separately and adding them right at the end to heat them up. Carrots, green beans, snow peas, and broccoli are some simple options that work well.
- Swap the meat. Chicken, like in this red curry chicken, will work equally well with the flavors of the green curry.
- Adjusting the spiciness. You can add more curry paste or even some sliced fresh green chilies if you want more spice in your curry. For a milder flavor, choose a mild curry paste and use less of it if needed for less heat.
- Thawing shrimp: Thaw them out in the fridge overnight, or if you happen to forget or need them quickly defrosted, place them in a bowl under cool running water. They will thaw out in about 15 minutes.
More best Thai recipes to try
Thai Shrimp Curry
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, thinly sliced
- ⅓ cup thinly sliced scallions, white and green parts, from 4 to 5 scallions
- 2 cloves garlic, minced
- 2½ tablespoons Thai green curry paste
- 1 (14-oz) can coconut milk
- ¼ cup water
- 2 tablespoons fish sauce
- 1 tablespoon (packed) dark or light brown sugar
- 2 lbs large (31/35), extra large (26/30) or jumbo (21/25) shrimp, peeled and deveined (see note), thawed if frozen
- Juice of 1 lime, about 2 tablespoons, plus more lime wedges for serving
- ¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)
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 cook, stirring frequently, for 2 minutes more.
- Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
Notes
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is the most flavorful, yummy recipe. Have made it multiple times. Want to drink the broth after eating the mussels
Thank you
I loved the concept – but I had to tweak quite a few things. 1) more green curry paste 2) coconut cream instead of milk 3) no water 4) add broccoli + red pepper 5) half the amount of fish sauce 6) Thai basil
Hi I want to make this and I was wondering about the cilantro. I was just wondering because most recipes call for Thai basil and you have used cilantro, my question is is there much of a difference in the taste of the finished dish? By the way, I love cilantro – just wondering before I make it. I had this seafood Thai curry in a real Asian restaurant and it was so good I just want to make it and have it taste so good.
Hi Susan, I use cilantro as it goes nicely in the dish and is easier to find in most grocery stores. That said, Thai bail would be great here. Hope you enjoy!
Is it possible to use frozen already cooked shrimp for this? If so- how would the instructions change? Thanks!
Hi Lauren, I’d recommend sticking with raw shrimp for this — sorry!
Thank you!
Amazing! I doubled the amount of sauce ingredients and used 3# shrimp. I served steamed broccoli with the curry. I found Thai basil and mixed it with cilantro for topping. I also found coconut chips at Whole Foods and that was a nice crunch added to the top of each bowl for garnish. My husband and parents loved it, as did I. Restaurant quality meal!
Outstanding!!! I added a bit more of the green curry paste bc we like a kick and added thin red pepper strips. Served with jasmine rice and sautéed book choy. This is definitely a keeper.
Outstanding as usual and was able to do prep over the weekend and put together in about 15 minutes after work. I added sliced peppers and added them with the green onions, but you could add any additional vegetable (thinking broccoli or snow peas next time). I made it with diced chicken breast and poached it in the curry like the shrimp. I’ve made this several times and this time, I had no coconut milk (poor planning on my part despite the weekend prep). The interwebs suggested all sort of substitutes. I landed on half plain Greek yogurt and half milk with a splash of heavy cream. I added an extra 1/2tbsp brown sugar and a little more curry paste to make up it and it was delicious. Certainly better with coconut milk but was happy that it was nearly as good. I highly recommend this one and it’s part of our regular rotation.
This was delicious! I will be making it again. Maybe even better the second night.
Absolutely loved this easy curry recipe! I changed a few things – I almost doubled the amount of curry paste that was called for, and added 2 medium zucchini’s. I put these in a minute or two after adding the shrimp so they still stayed crunchy. This added a yummy green veggie and crunch. Overall 5/5 recipe!
This site has been my recipe book ever since I came across Jenn’s cast iron steak method. This one is another winner, quick, easy and absolutely delish! In Jenn I trust.
I love all of Jen’s recipes, and this one, for sure. However, having made many Thai recipes I have a few comments about brands that should be used for curry paste, coconut milk and fish sauce. Thai kitchen brand is not on my list.The best curry paste is the brand ‘ Maesri” It comes in a small can- yellow, green and red. Next best brand is “Mae Ploy” but their containers are somewhat large, although it lasts forever. Least favorite brand is “Thai Kitchen” which is what is used here. I used Maesri, so, because it is more intense, would half the quantity and then taste at end to see if you want more heat. When using Coconut Milk the best brand is AROY-D ( not low fat) Lastly the only fish sauce to use is Red Boat fish sauce. I would also hold the brown sugar until the end, taste an see if you think you need any.
Definitely agree with you about the Maesri curry paste! Way better flavour than Thai Kitchen and a fraction of the price! I can get it for $1.50 a container, and that’s up here in Canada where everything is more expensive than down south.
I agree!! I am in western Australia and my local Thai restaurant which makes amazing food and is always booked out uses ‘Maesri’. I know this because I was on my way to the loo one evening when we were there and bumped into one of the kitchen staff taking out the garbage/ rubbish and I saw the bin was full of those little cans in all different curry flavours 🙂
I told my Thai friend about it and she said yes most restaurants and even Thai home cooks use the cans to save time. She also said Maesri are the most popular brand in Thailand and are known for being a small family run business that refused to be bought out by a bigger company.
Thanks for this comment, looking forward to trying this recipe tomorrow.