True-Spiced Coconut Curry Shrimp
A vibrant, authentic-tasting Thai-inspired curry with succulent shrimp, fragrant coconut milk, and a perfect balance of heat and sweetness. This thai-inspired seafood ready in about 27 minutes pairs peeled and deveined 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 398 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 oz, peeled and deveined large shrimp
- 1 cup coconut milk
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1.5 tbsp brown sugar
- 4, torn kaffir lime leaves
- 1/4 cup, chopped Thai basil
- 1, sliced into thin strips bell peppers
- 1/2 cup, julienned carrots
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 tbsp red curry paste and stir for 1 minute until fragrant and oil separates.
- Step 2: Add 1 cup coconut milk and bring to a gentle simmer, stirring constantly to prevent curdling. Stir in 1 tbsp fish sauce and 1.5 tbsp brown sugar until dissolved.
- Step 3: Add 12 oz peeled shrimp and 1/2 cup julienned carrots, simmering for 3 minutes until shrimp turn pink. Add 1 sliced bell pepper and 4 torn kaffir lime leaves, cooking for another 2 minutes.
- Step 4: Remove from heat and stir in 1/4 cup chopped Thai basil. Serve immediately over steamed jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does True-Spiced Coconut Curry Shrimp take to make?
Total time is about 27 minutes (15 min prep + 12 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 True-Spiced Coconut Curry Shrimp?
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 coconut milk from drying out.
Can I substitute ingredients in True-Spiced Coconut Curry Shrimp?
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 True-Spiced Coconut Curry Shrimp 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 True-Spiced Coconut Curry Shrimp?
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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
