Spicy Thai-Inspired Shrimp and Coconut Curry

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A fragrant and spicy shrimp curry simmered in creamy coconut milk with Thai red curry paste and fresh vegetables. This Thai-inspired seafood recipe, ready in about 25 minutes, pairs 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

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

Instructions

1. 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.
2. Step 2: Stir in 2 tbsp red curry paste and cook for 2 minutes until aromatic and oil begins to separate.
3. Step 3: Pour in 14 oz canned coconut milk and bring to a gentle simmer.
4. Step 4: Add 1 medium julienned red bell pepper and 1 medium sliced zucchini, simmer for 5 minutes until vegetables are tender but crisp.
5. Step 5: Add 1 lb peeled shrimp to the curry and cook for 3-4 minutes until shrimp turn pink and opaque.
6. 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.
7. Step 7: Serve immediately over cooked jasmine rice for a flavorful and spicy meal.