Stovetop Thai Coconut Curry Shrimp

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent shrimp simmered in a fragrant coconut curry sauce with fresh lime and basil for vibrant Southeast Asian flavors. This Thai-inspired seafood recipe (gluten free, dairy free), ready in about 25 minutes, pairs large shrimp, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp fresh lime juice
1 tbsp vegetable oil
2 cloves, minced garlic cloves
1/4 cup, chopped fresh basil leaves
1 medium, thinly sliced red bell pepper
1/2 tsp salt

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas. Pour in 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar, stirring to combine. Bring to a gentle simmer.
Step 3: Add 1 medium thinly sliced red bell pepper and cook for 3 minutes until slightly softened. Then add 1 lb peeled and deveined large shrimp, cooking for 4-5 minutes until shrimp are pink and opaque.
Step 4: Remove from heat and stir in 1 tbsp fresh lime juice, 1/4 cup chopped fresh basil leaves, and 1/2 tsp salt. Serve immediately over steamed rice or noodles.