Thai Shrimp and Basil Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Thai-inspired curry with shrimp, basil, and coconut milk for a creamy and aromatic dish. This thai-inspired seafood ready in about 45 minutes pairs shrimp, Thai basil, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.6 (12 ratings) Prep: 20 min Cook: 25 min Serves 2 Thai cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat, then add 2 tbsp red curry paste. Cook for 1 minute, stirring constantly, until the paste becomes fragrant and slightly darkened. Tip: Avoid burning the curry paste — it will make the dish bitter.
  2. Step 2: Pour in 400ml coconut milk, stirring to combine with the curry paste. Add 1 diced potato (cut into 1/2-inch cubes) and bring to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the potato is tender and the sauce thickens slightly. Tip: Use low heat to prevent the coconut milk from curdling.
  3. Step 3: Add 250g shrimp (peeled and deveined) to the skillet, stirring gently to coat in the sauce. Cook for 4-5 minutes, until the shrimp turn pink and opaque. Immediately add 1/2 cup Thai basil leaves, stirring for 1 minute until the leaves wilt and release their aroma.
  4. Step 4: Squeeze the juice of 1 lime (about 1 tbsp) directly into the skillet, stirring to combine. Taste and adjust salt if needed, then serve immediately over steamed rice. Tip: Add the lime juice at the end to preserve its brightness.

Frequently asked questions

How long does Thai Shrimp and Basil Curry with Coconut Milk take to make?

Total time is about 45 minutes (20 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 Shrimp and Basil Curry with Coconut Milk?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Thai Shrimp and Basil Curry with Coconut Milk?

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 Shrimp and Basil Curry with Coconut Milk 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 Shrimp and Basil Curry with Coconut Milk?

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.

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