Delicious Coconut-Curry Shrimp
15-Minute Creamy Red Coconut Curry Shrimp
Prep time: 5 mins | Cook time: 10 mins | Servings: 4
Ingredients
The Base & Aromatics
- 1 tbsp neutral oil (vegetable, canola, or coconut)
- 1 medium red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 2–3 tbsp Thai red curry paste (adjust based on spice preference)
The Sauce & Protein
- 1 can (13.5 oz) full-fat canned coconut milk
- 1 lb raw medium/large shrimp, peeled and deveined
- 1 tbsp fish sauce (or soy sauce if preferred)
- 1 tbsp brown sugar or honey (to balance heat and acidity)
To Finish
- Juice of 1/2 lime
- 1/4 cup fresh cilantro or Thai basil, chopped
- Optional: Fresh chili slices or crushed red pepper for heat
1.Sauté the Aromatics:2 mins.
Heat oil in a large skillet over medium-high heat. Add the red bell pepper, garlic, and ginger. Cook for about 1–2 minutes until fragrant and the peppers start to soften slightly.
2.Bloom the Curry Paste:1 min.
Push the veggies to the side and add the red curry paste directly to the pan. Stir it continuously for 1 minute to "bloom" the spices in the hot oil — this unlocks deep, complex flavor from store-bought paste.
3.Build the Sauce:3-4 mins.
Pour in the full-fat coconut milk, fish sauce (or soy sauce), and sugar. Stir well until the paste fully dissolves into the cream. Bring to a gentle simmer for 3 minutes so it thickens slightly.
4.Poach the Shrimp:3-4 mins.
Add the raw shrimp directly into the simmering sauce in a single layer. Cook for 3 to 4 minutes, flipping once, until they turn pink and opaque. Do not overcook, or they'll get rubbery!
5.Finish & Serve:1 min.
Remove from heat immediately. Stir in the fresh lime juice and top with fresh cilantro or basil. Serve hot over warm jasmine or basmati rice.
Pro-Tip for Value: Always use canned, full-fat coconut milk rather than carton coconut milk (which is too watery). The fat in the canned milk binds with the curry paste, creating a rich restaurant-quality glaze without needing extra heavy cream or butter.