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
Awesome recipe but ditch the half can of water, add another tbsp of curry.
Glad you liked it, Noyb! Thank you!!
Made the recipe as written except I added fresh baby spinach at the end. We thought the flavor was too mild. I added a tablespoon chili crisp and another tablespoon of red curry paste. It was better but will not make it again.
Thank you so much for the feedback, Elouise. Adding more red curry paste and chili crisp sounds like a great solution. You are always welcome to add more seasoning to my recipes to suit your taste preferences!
Delicious!!! Had this at dinner the other night and wanted to create it. Excellent recipe… Loved it!!!
Yay!! Aww, so glad you enjoyed it! Thank you!
I grow Thai basil just so I can add to this dish (although cilantro is also very good). I prefer to leave out the water. I often add snap or snow peas. Highly recommend this recipe!
Wow, love that!! Thanks for sharing, Lucille. So happy you like the recipe!!
I crave Thai curry on the regular. We skipped takeout and I gave this a go last night. It was so amazing! Leftovers were even better. We added some pineapple chunks too, which we love in red curry. The only thing I missed was the authentic lemongrass taste- what would you suggest for adding this here? Thanks so much for sharing!! Definitely will be making regularly!
Yum, I love the addition of pineapple! So happy you liked the recipe, Chelsea! You can add whole stalks or pieces of lemongrass to the pot while the curry is simmering on the stovetop. Sounds delicious—enjoy!!
As many have said this is a good base recipe. I also use fish sauce instead of salt and I add diced Thai hot chilis as well as a couple of kaffir lime leaves for depth.
Love those swaps and additions—yum!! Thank you for sharing!
A very tasty and versatile recipe! We had some broccoli and spinach to add in and served it over Thai rice noodles. So good! Plan to try it with tofu and maybe chicken as suggested. Thank you!
So happy you liked it, Jeanne! Love the addition of broccoli and spinach! I hope you like the recipe with tofu and chicken too. Thank you!
This is a good base…but this recipe is pretty bland. Some fish sauce fixed it for me
Thanks for the feedback, Char. I’m so happy you were able to adjust the flavor with some added fish sauce.
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