Shrimp Curry With Coconut
Updated Aug 11, 2025
Thai-inspired shrimp curry with coconut milk, red curry paste, fresh cilantro & lime. Ready in 30 minutes, just serve with rice.
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Red Curry Shrimp With Coconut is so good!
Red shrimp curry is one of my favorite dishes to order at Thai restaurants, so I was really happy when I found a way to recreate it at home. This is my take on a Thai-inspired shrimp curry with coconut milk. I found that by using red curry paste, coconut milk, ginger, and garlic, I could mimic the similar flavors and textures of red curries I’ve tasted in restaurants.
Happy Cooking!
– Yumna
Shrimp Curry With Coconut Ingredients
- Shrimp: I like to use large shrimp for this recipe, but you can use any size. Just keep in mind that cook-time will shorten with smaller shrimp.
- Red curry paste: This is the key to giving your red curry shrimp its unique flavor, so don’t skimp on it! You can also use green curry for this recipe if that’s what you have on hand.
- Coconut milk: Any canned or bottled brand of full-fat coconut milk will work!
- Veggies: I use thinly sliced onion and red peppers for texture and flavor here, but feel free to adjust the quantities of both to your liking.
- Lime: Go for fresh fresh lime (bottled lime juice just doesn’t have the same flavor profile).
- Herbs: Fresh cilantro, ginger, and garlic lend so much flavor here. Try to avoid using dried alternatives!
- Salt and pepper: To taste.
How to Make Shrimp Curry With Coconut
Shrimp Coconut Curry Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 1 onion thinly sliced
- 1 tablespoon ginger minced
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons red curry paste
- 1 red bell pepper thinly sliced
- 1 (14.5 ounce) can coconut milk
- 1 pound large shrimp cleaned and deveined
- 1 tablespoon fresh lime juice
- ¼ cup cilantro chopped
- Steamed white rice for serving
Instructions
- Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper
- Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
- While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.
- Remove from heat and stir in lime juice and cilantro before serving with steamed rice.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Serving Ideas
- Serve with rice. I always make rice to pair with this curry! My favorites are classic white rice, brown rice, or Basmati rice. For a lower-carb option, you can also try cauliflower rice or even quinoa!
FAQs
Store any leftover shrimp curry in an airtight container in the fridge for up to 3 days.
To reheat, just add a splash of water or stock and simmer on the stove until warmed through. Just be careful when reheating as you won’t want the shrimp to overcook and become rubbery!
Yes! To freeze your shrimp curry, just let it cool completely, then transfer it to a freezer-safe zip-lock bag or airtight container and store it in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove over medium heat until warmed through.
Comments
Delicious 😋
Thank you yumna
I feel like making it with eggplants, fried in an airfryer, instead of shrimps. What do you think?
So glad you enjoyed it! I think air-fried eggplant would be delicious in this curry. I would cut 1 large eggplant into 1-inch cubes, toss with a little olive oil and salt, and air fry at 400°F for about 12–15 minutes, shaking the basket halfway through, until browned and tender. Then stir the cooked eggplant into the simmering curry sauce for the last 2–3 minutes, just to warm it through and let it absorb some of the flavor. Let me know how it turns out if you try it!
Can I make the curry in advance and then when serving reheat and cook shrimp?
Yes! You can make the curry sauce in advance, let it cool, and store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat the sauce until simmering, then add the raw seasoned shrimp and cook for 3–4 minutes, or until cooked through. I would wait to add the lime juice and cilantro until the end for the freshest flavor. Enjoy!
Great recipe! Will be my go to curry recipe. I did add about 2 tablespoons of Thai chiles when I added the red pepper for more heat. I
I’m so glad you enjoyed it and will make it again! Thank you so much for taking the time to leave a review!
This turned out super well! I’ve never commented on a recipe before but felt compelled to. We used double the amount of curry paste and also added some bok choy and carrots. For anyone saying theirs turned out bland, add more curry paste so that yours looks like the same colour as the pictures!
I’m honored you enjoyed the dish so much that you wanted to share! It means a lot to me! So happy you enjoyed the recipe. Thank you!
This was so so so so so good. Restaurant quality. The only thing I did differently was follow another commenter’s advice and add a drizzle of fish oil and a sprinkle of brown sugar to really push the flavors and balance. Also added some jalapenos for heat. Incredible.
That sounds SO good. Love that another commenter inspired you to try a variation and make the dish even more flavorful! Thank you for sharing!
This is a yummy recipe. I don’t usually cook Asian flavors but this was totally do-able. It has given me the confidence to experiment with other Asian flavors.
That’s awesome! Love that you tried it and liked it!
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