Spicy Thai-Inspired Shrimp and Coconut Curry
A fragrant and spicy shrimp curry simmered in creamy coconut milk with Thai red curry paste and fresh vegetables. This thai-inspired seafood ready in about 25 minutes pairs peeled and deveined shrimp, coconut oil, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, peeled and deveined shrimp
- 2 tbsp coconut oil
- 2 tbsp red curry paste
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 14 oz can coconut milk
- 1 medium, julienned red bell pepper
- 1 medium, sliced into half-moons zucchini
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp lime juice
- 1/4 cup, chopped fresh basil leaves
- 1/4 cup, chopped fresh cilantro
- to serve cooked jasmine rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant.
- Step 2: Stir in 2 tbsp red curry paste and cook for 2 minutes until aromatic and oil begins to separate.
- Step 3: Pour in 14 oz canned coconut milk and bring to a gentle simmer.
- Step 4: Add 1 medium julienned red bell pepper and 1 medium sliced zucchini, simmer for 5 minutes until vegetables are tender but crisp.
- Step 5: Add 1 lb peeled shrimp to the curry and cook for 3-4 minutes until shrimp turn pink and opaque.
- Step 6: Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 2 tbsp lime juice. Remove from heat and fold in 1/4 cup chopped fresh basil and 1/4 cup chopped fresh cilantro.
- Step 7: Serve immediately over cooked jasmine rice for a flavorful and spicy meal.
Frequently asked questions
How long does Spicy Thai-Inspired Shrimp and Coconut 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 Spicy Thai-Inspired Shrimp and Coconut Curry?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Spicy Thai-Inspired Shrimp and Coconut 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 Spicy Thai-Inspired Shrimp and Coconut Curry 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 Thai-Inspired Shrimp and Coconut 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.
