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To make a tasty creamy Thai shrimp curry, you need a few key items: - 1 lb (450g) shrimp, peeled and deveined - 2 tablespoons coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 2 tablespoons brown sugar - 1 red bell pepper, sliced - 1 cup snap peas - Juice of 1 lime - Fresh cilantro for garnish - Jasmine rice, for serving Each ingredient adds a unique flavor. The shrimp gives protein, while coconut milk adds creaminess. Red curry paste brings heat and depth, making the dish vibrant and exciting. Feel free to play around with the recipe. Here are some optional ingredients you might add: - Sliced carrots for sweetness - Spinach or kale for extra greens - Chopped chili for more heat Adding these ingredients can change the taste and texture. You can make it your own while keeping its core flavor. This recipe is flexible for different diets. Here are some substitutions: - Use tofu instead of shrimp for a vegetarian option. - Swap coconut milk with almond milk for a lighter version. - Replace fish sauce with tamari for a gluten-free option. These swaps allow you to enjoy the dish without giving up on your dietary needs. You can make tasty adjustments while staying true to the essence of creamy Thai shrimp curry. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 1 lb (450g) shrimp, peeled and deveined - 2 tablespoons coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 tablespoon fish sauce - 2 tablespoons brown sugar - 1 red bell pepper, sliced - 1 cup snap peas - Juice of 1 lime - Fresh cilantro for garnish - Jasmine rice for serving Heat the coconut oil in a large pot or skillet over medium heat. Add the chopped onion. Sauté for about 3-4 minutes or until the onion softens. Next, stir in the minced garlic and grated ginger. Cook for 1-2 minutes until you smell that nice aroma. Now, add the red curry paste. Mix it well with the onion, garlic, and ginger. Cook this for another minute to get all the flavors together. It’s time to add the liquids. Pour in the coconut milk and vegetable broth. Stir everything well to combine. Now, add the fish sauce and brown sugar. Mix again and let it simmer for about 5 minutes. Next, add the shrimp to the pot. Cook them for 3-5 minutes until they turn pink and opaque. This is when the shrimp become tender. Now, toss in the sliced red bell pepper and snap peas. Cook for an additional 2-3 minutes. You want the veggies to stay crisp and colorful. Squeeze the lime juice into the curry. Stir well and taste. If it needs more flavor, adjust with extra fish sauce or brown sugar. Serve your creamy Thai shrimp curry over warm jasmine rice. Top it with fresh cilantro for a pop of color and flavor. Enjoy your delicious meal! To make the best creamy Thai shrimp curry, you need a good balance of flavors. Start with the right mix of spicy and sweet. The red curry paste gives heat, while brown sugar adds sweetness. Taste as you cook. Adjust with more fish sauce for saltiness or sugar for sweetness. This way, you create a dish that sings. Cooking shrimp can be tricky. Overcook them, and they turn tough. Undercook them, and they can be unsafe. To cook shrimp just right, add them to the pot last. Cook them for 3 to 5 minutes, until they become pink and opaque. This method ensures they stay tender and juicy. Fresh herbs can elevate your curry. Cilantro is a great choice for topping. It adds a burst of freshness. You can also try Thai basil for a different flavor. Add the herbs at the end to keep their taste bright. This simple step makes your dish even more enjoyable. Pro Tips Fresh Shrimp is Best: Use fresh or high-quality frozen shrimp for the best flavor and texture. Avoid overcooking them to maintain tenderness. Adjust Spice Level: Modify the amount of red curry paste to suit your taste. Start with less if you're sensitive to heat and add more as needed. Perfect Coconut Cream: For a richer curry, refrigerate the can of coconut milk overnight and use the thick cream at the top, mixing it in at the end for an extra creamy texture. Garnish for Freshness: Always garnish with fresh cilantro and lime juice just before serving to enhance the flavors and add a burst of freshness. {{image_2}} You can easily make this dish vegetarian or vegan. Instead of shrimp, use tofu or tempeh. Firm tofu works best as it holds its shape during cooking. You can also add chickpeas for extra protein. For the fish sauce, swap it with soy sauce or tamari. This keeps the flavor while making it plant-based. Want more heat? Add sliced fresh chilies or a dash of chili flakes. Adjust the red curry paste amount to your liking. Start with a small amount, then taste as you cook. If you want less heat, use less red curry paste. You can also add coconut sugar to balance the spice. Feel free to add more veggies for color and crunch. Broccoli, carrots, or zucchini are great choices. Just chop them small so they cook quickly. For extra protein, consider adding cooked chicken or fish. Adjust the cooking time based on the protein you choose. Enjoy experimenting with flavors and textures in this creamy Thai shrimp curry! To store your creamy Thai shrimp curry, let it cool down first. Then, place it in an airtight container. You can store it in the fridge for up to three days. The flavors will get better as it sits. Make sure to keep it away from strong-smelling foods. When you’re ready to eat your leftovers, heat them gently. You can use a pot on the stove or a microwave. If using the stove, warm it over low heat. Stir often to keep it from sticking. For the microwave, place it in a bowl and cover it. Heat for one to two minutes, checking often. If you want to keep the curry longer, freezing is a great option. Pour the cooled curry into a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. To use it, thaw in the fridge overnight before reheating. The best shrimp for Thai curry are large and fresh. Look for shrimp that are labeled as "wild-caught" or "fresh." The size helps them cook evenly. You can also use frozen shrimp if fresh is not available. Just make sure they are peeled and deveined before cooking. Yes, you can make this curry ahead of time. Cook the curry and let it cool. Store it in an airtight container in the fridge. It will stay fresh for up to three days. Just reheat it on the stove or in the microwave. Add a splash of coconut milk if it thickens. To make the curry less spicy, reduce the amount of red curry paste. Start with one teaspoon and taste it. You can also add more coconut milk. This will tone down the heat. Adding a bit of brown sugar can also help balance the spice. Enjoy the flavors without the burn! In this blog post, I covered the key ingredients for creamy Thai shrimp curry and how to customize it to fit your needs. I shared step-by-step instructions, tips for perfecting flavors, and variations for different diets. Storing leftovers and reheating tips ensure your meal stays tasty. Remember, you can adjust the spice and add extra veggies. With these insights, make a delightful dish that suits your taste. Enjoy your cooking journey and share your curry success with friends!

Creamy Thai Shrimp Curry

A rich and flavorful shrimp curry with coconut milk and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons coconut oil
  • 1 unit onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 2 tablespoons brown sugar
  • 1 unit red bell pepper, sliced
  • 1 cup snap peas
  • 1 unit Juice of 1 lime
  • 1 unit Fresh cilantro for garnish
  • 1 unit Jasmine rice, for serving

Instructions
 

  • In a large pot or skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the red curry paste, stirring to combine with the onion mixture until evenly coated. Cook for another minute to enhance the flavors.
  • Pour in the coconut milk and vegetable broth; stir well to integrate.
  • Add the fish sauce and brown sugar, mixing everything together. Allow the mixture to simmer for about 5 minutes.
  • Add the shrimp to the pot and cook for 3-5 minutes until they turn pink and opaque.
  • Incorporate the sliced red bell pepper and snap peas, cooking for an additional 2-3 minutes until the vegetables are tender yet crisp.
  • Squeeze the lime juice into the curry, stir well, and taste for seasoning. Adjust with more fish sauce or brown sugar if necessary.
  • Serve the creamy Thai shrimp curry over warm jasmine rice, garnished with fresh cilantro.

Notes

Serve with jasmine rice for a complete meal.
Keyword coconut milk, curry, shrimp, Thai cuisine