Coconut Curry Shrimp

4.95 from 19 votes

This simple coconut curry shrimp with a red curry sauce will have you enjoying a restaurant experience at home on any day of the week.

Prep Time15

Cook Time15

Total Time30

Course: Fish & Seafood

Cuisine: Thai

Servings:

Calories: 405kcal

Author: Sarah

2 tablespoons neutral oil
1 pound large peeled, deveined shrimp (21/25 size)
2 cloves garlic (minced)
2 slices ginger
½ - 1 can Thai red curry paste (to make the recipe milder, use ½ a can; 1 can = 4 ounces/115g)
2 teaspoons brown sugar (or palm sugar)
1 medium onion (cut into small wedges or large diced)
½ red bell pepper (thinly sliced)
13.5 ounces full-fat coconut milk (1 can)
cilantro (optional garnish)
salt (optional, to taste; not needed if using whole can of curry paste)

Heat a wok or large skillet over medium-high heat until. Add 1 tablespoon of oil, and spread it around to coat. Add the shrimp, and allow it to sear for 30 seconds on 1 side. Then stir-fry for 30 seconds, until the shrimp is 75% cooked (it should be mostly opaque). Turn off the heat, remove the shrimp to a bowl, and set aside.
Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Fry for 30 seconds, until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar. Then add the onion and pepper, and fry for 2 minutes.
Add the coconut milk. Bring to a simmer over medium-high heat. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split and have a grainy appearance.) Simmer for 2 minutes to thicken the sauce and cook the onions down.
Stir in the shrimp, and simmer for 1 more minute. Taste and season with additional salt if needed (particularly if you used less curry paste). Garnish with cilantro if desired, and serve!

Nutrition information calculated using 1 entire can of curry paste.