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    Home » Recipes » Recipes

    Coconut Shrimp Curry Recipe

    Published: May 30, 2017 · Modified: Apr 14, 2022 · This post may contain affiliate links · 3 Comments

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    Thai Coconut Shrimp Curry

    I don't know how it is where you live, but here in Montreal, it's been raining like crazy. And it's cold. And in a weather like this, we always crave something hearty, flavourful, and substantial that will get us through the rainy days. Something saucy! Hence the making of this delicious, rich Coconut Shrimp Curry!

    There are so many versions of curries out there, but I have to say, Southeast Asian style curry with coconut milk is our favourite! Maybe because we grew up eating this kind of curry and we're totally biased, but they are pretty dang tasty! For us, it's like comfort food. It's rich, it's full of sauce, it's flavourful. And you MUST eat it with some white rice (Jasmine rice, to be more precise). The mixture of texture is unbelievably good.

    Thai Coconut Shrimp Curry

    For this recipe, we used shrimp for our proteins because that's what we have in our fridge at the moment. But the recipe will work great with chicken, beef, or any other type of protein that you find might go well with the curry sauce.

    A tip: We made the sauce separately from the shrimp. This way, we can use a sufficient amount of sauce for one meal and mix in the shrimps, and keep the rest of the sauce in the fridge for use another day. And the next time you'll be craving this curry sauce, you'll have the sauce ready and you can change up the protein if you feel like it! Plus, making the protein separately is always a good idea for us since we can have more control to not overcook the proteins.

    Thai Coconut Shrimp Curry

    The Coconut Shrimp Curry is definitely an easy recipe, and if you have all the ingredients, all you have to do is stir. Coconut milk can be found in most local grocery stores, and Thai red curry paste can be found in Asian supermarkets. You can also check out the links we provided to buy them online. We hope you enjoy this recipe and let us know if you have any questions, and as usual, happy eating!

    Our other Southeast Asian food recipes:

    Chicken Laksa (Coconut Curry Soup) Recipe

    Chicken Laksa (Coconut Curry Soup) Recipe

    Vietnamese Spring Roll with Peanut Dipping Sauce

    Vietnamese Spring Roll with Peanut Dipping Sauce

    Indonesian Fried Rice (Nasi Goreng) Recipe

    Indonesian Fried Rice (Nasi Goreng) Recipe

     

     

     

     

     

    Thai Coconut Shrimp Curry

    Thai Coconut Shrimp Curry Recipe

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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2 people

    Ingredients

    • 18 medium-sized shrimps deshelled, deveined
    • 2 tbsp white onions chopped into small cubes
    • 2 cloves garlic finely chopped
    • ¼ cup water
    • ½ cup coconut milk
    • 1 ½ tbsp unsalted butter
    • 1 tbsp fish sauce
    • 3 ½ tbsp thai red curry paste
    • 3 kaffir lime leaves
    • salt and pepper to taste
    • ½ tsp sugar
    • 1 ½ tbsp lime juice
    • coriander leaves for topping

    Instructions

    • Heat 1/2 tablespoon of butter in a pan over medium high heat. Season the shrimp with salt and pepper and cook over medium high heat for about 30 seconds on each side until thoroughly cooked. Remove from heat and set aside.
    • Melt the rest of the butter on pan over medium high heat. Cook the onions and garlic until soft and fragrant, about 2 minutes. Add the Thai red curry paste and mix well. Add in the water, coconut milk, sugar and kaffir lime leaves. Stir well until well combined. Add the fish sauce and mix well. Let sauce cook over medium to medium high heat until it boils and thickens. Remove from heat and season with salt and pepper.
    • Add the cooked shrimps into the sauce and stir well until all the shrimps are coated with the sauce. Squeeze about 1 1/2 tablespoon of lime juice and mix well. Garnish with coriander leaves and serve with white rice.
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    Comments

    1. Zubia khan

      June 02, 2017 at 5:27 am

      Thai coconut shrimp curry recipe with easy and delicious way of cooking looks so delicious and tasty. I'll must try this. This is a great base recipe to use

      Reply
    2. Danna

      July 12, 2017 at 7:44 pm

      I think maybe some of your amounts are off. The curry I made using this recipe was much more red than yours and was so spicy I had to add an entire can of coconut milk and a cup of yogurt to eat it. Also, you never mention when to use the sugar. Sorry to be picky, but I am a little confused.

      Reply
      • coupleeatsfood

        July 26, 2017 at 6:06 pm

        Hi Danna!

        Maybe the red curry paste we used was a milder than the one you used? When we made it, it was spicy but definitely enjoyable! As for the sugar, sorry about that! You can actually incorporate the sugar anytime while cooking your curry :).

        Hope you have a great day,

        Veronique

        Reply

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    We're Véronique and Alvin, and we share a passion for food. Join us to follow our journey where we share our favorite Asian-inspired recipes, using simple cooking methods and staple ingredients. We're all about eating family-style and comfort food!

    More about me →

    Popular Recipes

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    Picture of Alvin and Veronique from Couple Eats Food

    We're Véronique and Alvin, and we share a passion for food. Join us to follow our journey where we share our favorite Asian-inspired recipes, using simple cooking methods and staple ingredients. We're all about eating family-style and comfort food!

    More about me →

    Popular Recipes

    • Spicy Gochujang Stir-Fried Chicken
    • Easy Spicy & Creamy Miso Instant Ramen
    • Crispy Chicken Teriyaki Recipe
    • Sweet and Sour Crispy Chicken Recipe

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