Spicy Southern Thai Coconut Curry with Shrimp
A fragrant coconut curry featuring bold Southern Thai spices and tender shrimp, delivering a perfect balance of heat and creaminess. This thai-inspired curry ready in about 35 minutes pairs shrimp, peeled and deveined, (14 oz) 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 leaves 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
Instructions
- 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.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until the oil separates and spices bloom.
- 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.
- 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.
- Step 5: Remove lemongrass and lime leaves. Stir in 1 tbsp fresh lime juice and 1/4 cup fresh basil leaves until wilted.
- Step 6: Serve hot with steamed jasmine rice or rice noodles, garnishing with extra basil or chilies if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Southern Thai Coconut Curry with Shrimp take to make?
Total time is about 35 minutes (15 min prep + 20 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 Spicy Southern Thai Coconut Curry with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Spicy Southern Thai Coconut Curry with Shrimp?
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 Spicy Southern Thai Coconut Curry with Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Southern Thai Coconut Curry with Shrimp?
Thai curry 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.
