One-Pot Thai Coconut Curry Shrimp

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant, creamy curry with succulent shrimp, coconut milk, and bell peppers, ready in 35 minutes for an authentic Thai-inspired weeknight feast. This Thai-inspired one-pot recipe, ready in about 35 minutes, pairs shrimp, coconut milk, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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 oz shrimp
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper
• 1 medium carrots
• 2 tbsp curry paste
• 1 lime
• 1 tsp fish sauce

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat a large skillet over medium-high heat and add 1 tbsp oil. Pat 12 oz shrimp dry, then cook for 2 minutes per side until pink and opaque; remove and set aside.
2. Step 2: Add 2 tbsp curry paste to the skillet and stir for 1 minute until fragrant, then pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
3. Step 3: Dice 1 red bell pepper and 1 medium carrot into 1/2-inch pieces, then add to the skillet with 1 tsp fish sauce. Simmer for 8 minutes until vegetables are tender but still crisp.
4. Step 4: Return shrimp to the skillet, stirring to coat, and simmer for 3 minutes until heated through and flavors meld.
5. Step 5: Squeeze juice from 1 lime over the curry, then taste and adjust seasoning with more fish sauce if needed. Serve immediately with rice.