If you're a fan of spicy and flavorful curries, then you're going to love this easy and delicious Shrimp Curry recipe! Made with fragrant Thai red curry paste and creamy coconut milk, this Shrimp Curry comes together in just 20 minutes, making it the perfect weeknight meal.
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I finally did it! I nailed the red curry flavor. You won't believe how long I've tried to recreate my favorite Thai dish so that it tastes just like it did in Bangkok - but here it is. This Shrimp Curry has all the flavors in just the right places.
Why you will love this recipe
- It's quick and all done in 20 minutes or less
- It's easy with just a few simple steps
- Packed with flavor and aromas from ginger, garlic & red curry
- Creamy and delicious with a nice spicy kick
- A healthy choice with lots of veggies
What is the secret to a good curry?
The secret to a good curry lies in the ingredients you use. It's easy to think that a curry paste or spice mix is all you need - but that's not the case. For a Thai curry, like this Shrimp Curry is, the fresh ingredients are just as important as the curry paste.
This means adding fresh ginger, onion and garlic is vital to achieving the right flavor. Using enough of these aromatics is what brings a red curry from just OK - to plate-licking good. This Shrimp Curry is the latter.
What you need to make it
Ingredient notes & substitutions
- Lime: fresh lime juice is best, but bottled will work in a pinch
- Red curry paste: these can vary in strength and quality. I like the Mae Ploy* brand. Adjust the amount to suit your taste - use less if you're sensitive to spice.
- Olive oil can be swapped for butter or a neutral cooking oil
- Ginger: fresh makes all the difference, but if you don't have it, you can use ground ginger
- Brown sugar can be swapped for palm sugar or white sugar
- Shallots can be swapped for red or yellow onion
- Shrimp: use raw shrimp for best results, and make sure they are cleaned, peeled and deveined before adding to the curry. You can also use pre-cooked shrimp, but then just let them cook 1 minute instead of 3.
- Make a Thai Salmon Curry by swapping shrimp for salmon
How to make it
- Sauté garlic, onion and ginger in olive oil, then add red curry paste
- Cook the curry paste 1 minute
- Add coconut milk, mix, and simmer 2 minutes
- Add zucchini and simmer 2 minutes more
- Add shrimp and cherry tomatoes and simmer 3 minutes
- Simmer until shrimp is cooked through - when the flesh is white and opaque
- Season with lime juice, fish sauce and sugar
- Mix and taste test, then serve your Shrimp Curry with a side of rice!
Tips & tricks
- Use fresh ingredients where you can - it makes a big difference
- Adjust the amount of curry paste to make it more or less spicy
- To make it even spicier you can add bird's eye chilies or red pepper flakes
- Don't overcook the shrimp - cook until just white and opaque
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers for up to 4 months. Freeze the curry separate from the rice.
- Reheat leftoves in the microwave in 30 second increments, or in a pot stove top, until heated through
Recipe FAQ
Cooking shrimp is quick! They are done in just 2-3 minutes. It's easy to overcook them, so make sure you cook them until just done.
The shrimp are done when the flesh is white and opaque.
More quick & easy Thai food recipes
Looking for more quick & easy recipes for homemade Thai food, like this Shrimp Curry?
- Authentic Massaman Chicken Curry (Gaeng Massaman Gai)
- Larb Gai (Spicy Thai Minced Chicken Salad)
- Thai Curry Fried Rice
- Fried Spaghetti with Chicken & Green Curry
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Shrimp Curry
Print RateIngredients
- 2 tablespoon olive oil or neutral cooking oil or butter
- ½ cup chopped shallots or red / yellow onion
- 2 teaspoon chopped garlic
- 2 tablespoon chopped fresh ginger or ground ginger
- ¼ cup red curry paste or less for less spice
- 1 (14 oz) can coconut milk
- 1 zucchini sliced in half-moons, ¼ inch (0.5 cm) thick
- 2 cups cherry tomatoes halved
- 1 lb frozen raw shrimp thawed, peeled and deveined
- 2 tablespoon fresh lime juice
- 2 teaspoon brown sugar or palm sugar or white sugar
- 2 teaspoon fish sauce
To serve
- 4 servings jasmine rice
Instructions
- Heat olive oil in alarge skillet or wok over medium heat, then add chopped shallots, garlic and ginger. Sauté 2 minutes until fragrant and softened.2 tablespoon olive oil, ½ cup chopped shallots, 2 teaspoon chopped garlic, 2 tablespoon chopped fresh ginger
- Add curry paste and cook 1 minute while mixing it in with the shallots, garlic and ginger.¼ cup red curry paste
- Add coconut milk, mix, and simmer 2 minutes. Stir occasionally.1 (14 oz) can coconut milk
- Add zuchini, mix, and cook 2 minutes.1 zucchini
- Add cherry tomatoes and shrimp and cook 3 minutes, until shrimp is cooked through and flesh is white and opaque.1 lb frozen raw shrimp, 2 cups cherry tomatoes
- Turn off the heat and mix in lime juice, brown sugar and fish sauce. Taste test and add more seasonings if needed.2 tablespoon fresh lime juice, 2 teaspoon brown sugar, 2 teaspoon fish sauce
- Serve with a side of rice.4 servings jasmine rice
Equipment (may contain affiliate links)
- Skillet, wok or frying pan
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Lime: fresh lime juice is best, but bottled will work in a pinch
- Red curry paste: these can vary in strength and quality. I like the Mae Ploy* brand. Adjust the amount to suit your taste - use less if you're sensitive to spice.
- Shrimp: use raw shrimp for best results, and make sure they are cleaned, peeled and deveined before adding to the curry. You can also use pre-cooked shrimp, but then just let them cook 1 minute instead of 3.
Tips & tricks
- Use fresh ingredients where you can - it makes a big difference
- Adjust the amount of curry paste to make it more or less spicy
- To make it even spicier you can add bird's eye chilies
- Don't overcook the shrimp - cook until just white and opaque
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers for up to 4 months. Freeze the curry separate from the rice.
- Reheat leftoves in the microwave in 30 second increments, or in a pot stove top, until heated through
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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