Thai shrimp coconut curry.

Thai shrimp coconut curry is easy, flavoursome shrimp cooked in Thai red curry paste and coconut milk.

To make this shrimp curry recipe you need only 5 ingredients.

You can serve the shrimp dish in 30 minutes with your favourite side dishes.

What does Thai shrimp coconut curry taste like?

This easy Thai coconut milk shrimp curry is made with store-bought Thai curry paste and coconut milk.

There are no additional ingredients except for some chopped kaffir leaves at the end.

The basic Thai red curry paste includes galangal, lemongrass, coriander roots, kaffir limes, Thai red chillies, shrimp paste, cumin, and coriander.

So you taste all these ingredients in the coconut curry sauce.

Coconut milk is the foundation of this shrimp curry.

First, it is used to thicken the curry paste and then coconut milk is added a second time to make the shrimp curry sauce into which the fresh prawns(shrimp)are cooked in.

The result is an extra creamy, aromatic shrimp coconut curry.

SERVE INDIAN FISH CURRY WITH…

• Stove top Indian naan bread, parathas, coconut roti.or even garlic bread.

• Serve over a bed of rice,
  • ghee rice.
  • Steaming rice cooked over a stove top.
  • Coconut rice.
  • Yellow rice

• Other side dishes to serve with Thai shrimp coconut curry
  • Parsley sambol
  • Spicy green bean and potato stir fry.
  • Green bean curry
  • Garlic butter oyster mushroom.

Frequently asked questions: Thai coconut curry shrimp.

• What else can you add to the Thai shrimp coconut curry?
  • Make a heavier Thai shrimp curry by adding the following ingredients.
  • Add some sliced bell pepper while the Thai coconut curry simmers.
  • Add cauliflower florets, broccoli, and cubed pumpkins.

• Can I make the easy Thai shrimp(prawn)coconut curry ahead of time?
  • Yes, you can definitely make Thai shrimp curry 5-6 ahead of time.

• Can I freeze the Thai shrimp curry?
  • Avoid freezing the shrimp curry, refrigerate and consume within 3 days.

• Can I use frozen shrimp for this shrimp curry recipe?
  • Yes, here’s my guide on how to defrost shrimp the correct way.

• How do I clean and devein shrimp to make this recipe?
  • Here’s my guide on how to devein and clean shrimp.
    You can cook this Indian prawn curry with the head and shell.

• Can I use coconut milk powder instead of coconut milk?
  • You can use powdered coconut milk but the shrimp curry will not have the thickness and creaminess that will result in using liquid coconut milk.

Storage/heating heating tips .

Store in an air-tight container that you don’t mind getting stained or a glass bowl with a lid.

You can refrigerate and consume within 2-3 days.

Once the shrimp curry has reached room temperature, you can warm it over the stovetop or use the microwave.

If using the microwave cover and heat for 2-3 minutes.

More Shrimp(prawn)curry recipes.

shrimp korma red curry

Shrimp Malai curry

Sri Lankan shrimp coconut curry

Shrimp Tikka masala curry.

Indian prawn curry

Ingredients to make Thai shrimp coconut curry.

Shrimp(prawns)cleaned and deveined.

Good quality Thai red curry paste

Coconut milk or cream

Thin coconut milk(use 1/2 a cup of regular thick coconut milk diluted with 1/2 a cup of water)

Green chillies chopped(optional garnish)

Kaffir leaves(chopped, optional garnish)

Fish sauce(use sparingly and not more than the quantity given, very pungent)

Cooking the Thai shrimp coconut curry.

Clean, devein the shrimp and keep it ready.

Place a medium-sized cooking pan over low-medium fire and pour in the thick coconut milk(1/2 a cup).

Let the coconut milk cook over low fire until you notice the milk thickening.

Add the Thai red curry paste(3 tbsp)to the milk.

Cook over low fire. Stir frequently and let the coconut milk mixin with the Thai curry paste.

You will notice the natural oil separating from the coconut milk.

Cook until the colour of the Thai coconut curry sauce changes and thickens.

Immediately pour in the thin coconut milk(1/2 a cup of coconut milk diluted with 1/2 a cup of water).

Add sugar(regular sugar or palm sugar, 1 tbsp).

Season with a bit of salt, and use a little as you will add fish sauce later.

Cook over low-medium heat until the coconut curry changes colour.

Once you have a thick Thai coconut curry sauce, add the fresh shrimp.

Slow simmer for 5-8 minutes.

Add the fish sauce(use cautiously as very pungent 1/2-1 tsp).

Garnish with some chopped red chillies and kaffir leaves(3 leaves).

Serve the easy Thai shrimp curry warm.