Spicy Southern Thai Coconut Curry with Shrimp

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A fragrant coconut curry featuring bold Southern Thai spices and tender shrimp, delivering a perfect balance of heat and creaminess. This Thai-inspired curry recipe, ready in about 35 minutes, pairs shrimp, peeled and deveined, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 lemongrass stalk, smashed and chopped
• 3 kaffir lime leaves
• 2 thai bird’s eye chilies, sliced
• 3 garlic cloves, minced
• 1 shallot, thinly sliced
• 1/4 cup fresh basil leaves
• 2 tbsp vegetable oil
• 1 tbsp lime juice

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 3 minced garlic cloves, 1 thinly sliced shallot, and 2 sliced bird’s eye chilies; sauté for 2 minutes until fragrant.
2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until the oil separates and spices bloom.
3. Step 3: Pour in 1 can (14 oz) coconut milk, add 1 smashed and chopped lemongrass stalk and 3 kaffir lime leaves; bring to a gentle simmer over medium-low heat for 10 minutes to infuse flavors.
4. Step 4: Add 1 lb peeled and deveined shrimp, 1 tbsp fish sauce, and 1 tsp palm sugar; simmer for 4-5 minutes until shrimp are pink and cooked through.
5. Step 5: Remove lemongrass and lime leaves. Stir in 1 tbsp fresh lime juice and 1/4 cup fresh basil leaves until wilted.
6. Step 6: Serve hot with steamed jasmine rice or rice noodles, garnishing with extra basil or chilies if desired.