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Thai Coconut Shrimp Curry

Ingredients Shrimp

  • 1 pound/450 g shrimp, peeled and deveined

  • 1 tsp low sodium soy sauce

  • ½ tsp red pepper flakes + turmeric

  • 1 tsp garlic powder

  • ¼ tsp white pepper

Coconut Curry

  • 1 tbsp vegetable oil

  • 1 tbsp unsalted butter

  • 1 bell pepper, sliced

  • 4 garlic cloves, grated

  • 1 tbsp freshly grated ginger

  • 1 shallot, finely chopped

  • ½ cup/120 ml chicken or vegetable broth

  • 3 tbsp mild red curry paste

  • 2 tsp brown sugar

  • ½ tsp turmeric, ground cumin, ground coriander

  • ¼ tsp white pepper

  • 2 tbsp low sodium soy sauce

  • 1 tbsp fish sauce

  • 1 can (14 oz/400 m) coconut milk, full fat

  • juice from ½ lime

  • 1 tsp sriracha, optional

  • handful of torn thai basil

  • topping: scallions, cilantro, fried onions, chili pepper


  1. Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

  2. Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.

  3. Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

  4. In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.

  5. Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.

  6. Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

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