Half-Lime and Coconut Thai Shrimp Curry
A vibrant Thai curry with half the usual lime juice for a subtle citrus note, balanced by rich coconut milk and tender shrimp. This thai-inspired seafood ready in about 25 minutes pairs large shrimp, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 pieces, peeled and deveined large shrimp
- 1 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 1/2 tbsp (half of 3 tbsp typical) lime juice
- 1 tsp brown sugar
- 1/4 cup, roughly chopped fresh basil leaves
- 1/2 cup sliced red bell pepper
- 2 tbsp chopped green onion
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat until hot but not smoking, about 1 minute.
- Step 2: Add 2 tbsp red curry paste and sauté for 1 minute, stirring constantly, until fragrant.
- Step 3: Pour in 1 cup coconut milk, stirring to combine, and bring to a gentle simmer.
- Step 4: Add 12 large peeled and deveined shrimp along with 1/2 cup sliced red bell pepper, cooking for 4-5 minutes until shrimp are pink and cooked through.
- Step 5: Stir in 1 tbsp fish sauce, 1 1/2 tbsp lime juice (half of the typical amount), and 1 tsp brown sugar, simmering for another 2 minutes to let flavors meld.
- Step 6: Remove from heat and fold in 1/4 cup chopped fresh basil leaves and 2 tbsp chopped green onion for fresh herbal notes before serving.
Frequently asked questions
How long does Half-Lime and Coconut Thai Shrimp Curry take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Lime and Coconut Thai Shrimp Curry?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Half-Lime and Coconut Thai Shrimp Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Lime and Coconut Thai Shrimp Curry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Lime and Coconut Thai Shrimp Curry?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
