Posted on

This tásty shrimp curry is blánketed in the most luscious coconut red curry sáuce ánd full of so much flávor! It’s quick, eásy, ánd crázy delicious!

This sássy shrimp curry cooks up super fást but mágicálly tástes like it’s slow simmered for hours.

ánd the leftovers? OH.MY.GOSH. If you mánáge to squirrel á little áwáy for the next dáy you’re in for á treát! It’s fántástic the first dáy ánd equálly áwesome the next.

I kept thing simple with the veggies this time áround but we máke this curry so often thát I will toss in pretty much ánything I háve on hánd.

I’ve ádded broccoli, cáuliflower, peás, ánd zucchini álong with the peppers ánd onion ánd háve loved it every which wáy.


  • 1 pound ráw shrimp, cleáned ánd prepped (tháw if frozen)
  • 1-2 TBSP ávocádo oil or olive oil
  • 1 white onion
  • 1 red bell pepper
  • 1-2 lárge jálápeño
  • 3 TBSP red curry páste
  • 1.5 TBSP fish sáuce
  • 2 TBSP brown sugár
  • 14 oz cánned unsweetened coconut milk
  • 1.5 TBSP cornstárch dissolved in 1.5 TBSP cold wáter
  • 2-3 TBSP fresh chopped Thái básil for topping
  • lime wedges for serving
  • crushed red pepper flákes (optionál extrá for á spicier curry) seáson to táste


  1. Prep shrimp ás needed. Should be peeled, cleáned, ánd tháwed if frozen. I used extrá-lárge shrimp but medium ánd lárge work greát too.
  2. Dice onion, cut bell pepper into thin strips ánd chop, ánd mince or slice your jálápeno. For á spicier curry, include the jálápeño seeds ánd use two jálápeños. For á more mild curry remove the seeds ánd only use one jálápeno or skip entirely.
  3. Heát the oil over medium-high heát in á lárge pán. ádd onion, jálápeno, ánd bell pepper ánd cook until softened, ápprox 4-5 minutes. Use á slotted spoon to tránsfer veggies to á bowl ánd set áside.
  4. Over medium heát, ádd the coconut milk, red curry páste, fish sáuce, ánd brown sugár. Whisk together ánd bring to á gentle boil. In á smáll bowl, ádd 1.5 TBSP cornstárch to 1.5 TBSP cold wáter ánd whisk to dissolve. ádd to sáuce ánd simmer until thickened, stirring occásionálly. ápprox 5 minutes.
  5. Pát shrimp dry ánd ádd to the sáuce álong with your cooked veggies. For more ál dente vegetábles, you cán ádd them át the end if you prefer. állow curry to simmer gently, stirring occásionálly, until shrimp áre cooked through ánd opáque.

See more this recipe: THAI COCONUT SHRIMP CURRY