Thai-Inspired Shrimp Stir-Fry with Coconut Curry
A spicy and aromatic stir-fry combining succulent shrimp, tropical vegetables, and a creamy coconut curry sauce. This thai-inspired seafood ready in about 40 minutes pairs large, peeled and deveined shrimp, red, sliced bell pepper, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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
- 12 large, peeled and deveined shrimp
- 1 red, sliced bell pepper
- 1 cup, trimmed snap peas
- 1 cup coconut milk
- 2 tbsp coconut oil
- 1 tbsp Thai red curry paste
- 1, juiced lime
- 1 tsp brown sugar
- 1/2 tsp chili flakes
- 1 cup, cooked basmati rice
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 1 tbsp Thai red curry paste and sauté for 30 seconds until fragrant.
- Step 2: Add 12 large shrimp and cook for 2-3 minutes until curled and pink. Push shrimp to the side, then add 1 cup snap peas and 1 red bell pepper. Stir-fry for 4 minutes until vegetables are tender-crisp.
- Step 3: Pour in 1 cup coconut milk and 1 tsp brown sugar. Simmer for 5 minutes until sauce thickens. Stir in 1/2 tsp chili flakes and 1 lime juice.
- Step 4: Serve over 1 cup cooked basmati rice, garnished with fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Inspired Shrimp Stir-Fry with Coconut Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Thai-Inspired Shrimp Stir-Fry with 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 red, sliced bell pepper from drying out.
Can I substitute ingredients in Thai-Inspired Shrimp Stir-Fry with 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 Thai-Inspired Shrimp Stir-Fry with Coconut Curry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Thai-Inspired Shrimp Stir-Fry with 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.
What others are saying
- ★★★★★
So much better than takeout. We'll never order thai delivery again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
