Thai Shrimp Curry Recipe

A bowl of white rice topped with shrimp in a yellow, spiced sauce with chopped green herbs and red pepper flakes, served on a blue surface with a green napkin nearby.

5 from 7 votes

This easy Thai shrimp curry recipe is loaded with flavor, made with spicy curry paste, creamy coconut milk and succulent shrimp, great with rice or noodles. It's a perfect weeknight meal.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: American, Thai

Keyword: curry, recipe, shrimp, spicy

Servings:

Calories: 450kcal

Author: Mike Hultquist

Ingredients

FOR THE SHRIMP

1.5 pounds shrimp peeled and deveined
2 tablespoons fish sauce
Salt and pepper to taste

FOR THE CURRY

2 cups coconut milk
5 tablespoons yellow curry paste see my yellow curry paste recipe
2 cups diced tomatoes or use a 14.5 ounce can of diced tomatoes
1 tablespoon fish sauce + more to finish
1 tablespoon palm sugar + more to taste
FOR SERVING: Fresh chopped cilantro or Thai basil, lime juice, spicy chili flakes, cooked jasmine rice

Instructions

Toss the shrimp with the fish sauce and a bit of salt and pepper. Set aside to marinate for 10 minutes, covered. Start the curry while the shrimp is marinating.
For the curry, heat the coconut milk in a large pan over medium heat about 10 minutes. The coconut oil should start to separate from the white creamy portion. (If this does not occur, simply proceed with the recipe).
Add the curry paste and reduce heat to medium low. Simmer for 3-4 minutes, stirring, to cook the paste and thicken up the sauce.
Add the diced tomatoes, fish sauce and palm sugar. Simmer for 5 minutes to let the flavors develop.
Add the shrimp and accumulated marinade and cook 2-3 minutes, or until the shrimp is cooked through.
Taste and adjust with fish sauce and palm sugar to your tastes.
Serve over white rice with a squeeze of lime and garnish with chopped herbs and chili flakes, if desired.

Notes

Calories calculated without rice or noodles for serving.

Nutrition