Creamy Spicy Coconut Shrimp Curry Recipe

Experience a vibrant, aromatic Thai-inspired meal with this Coconut Curry Shrimp. The sauce combines full-fat coconut milk and coconut cream with red curry paste, lemongrass, ginger and fish sauce for a rich, balanced curry—creamy, slightly sweet and gently spiced. This recipe is designed for home cooks who want a straightforward weeknight dinner with bold flavors that pair perfectly with jasmine rice. It’s quick to prepare, uses fresh herbs for brightness, and can be adapted to different heat levels and dietary needs.

Ingredients

• 1 ½ pounds large shrimp (16/20 count), peeled and deveined
• 1 tablespoon plus 2 teaspoons red curry paste
• 1 tablespoon yellow curry powder
• Salt and black pepper, to taste
• 2 tablespoons coconut oil (or other high-heat oil)
• 1 large onion, very finely diced
• 4 cloves garlic, minced
• ½ teaspoon minced lemongrass (white part only)
• ½ teaspoon freshly grated ginger
• 2 tablespoons brown sugar
• ½ cup chicken broth
• 1 can (13.6 ounces) organic, unsweetened coconut milk
• ½ cup organic, unsweetened coconut cream
• 1 tablespoon fish sauce
• ¼ cup chopped cilantro (plus more for garnish)
• 1 teaspoon lime juice
• Sliced red chilies (optional for garnish)
• Jasmine rice (optional side)

Instructions

Step 1: Prepare the shrimp
In a medium bowl, toss the shrimp with 1 teaspoon of the red curry paste, 1 teaspoon of yellow curry powder, a pinch of salt and freshly ground black pepper until evenly coated. Set aside while you prepare the sauce.

Step 2: Sear the shrimp
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 2–3 minutes, until they turn pink and just cooked through. Do not overcook. Remove the shrimp from the pan and set aside.

Step 3: Build the flavor base
In the same skillet, add the remaining tablespoon of coconut oil. Add the finely diced onion and a pinch of salt, sautéing until soft and translucent. Stir in the garlic, minced lemongrass, grated ginger, and the remaining red curry paste and yellow curry powder. Cook for about 1 minute until fragrant.

Step 4: Make the curry sauce
Pour in the brown sugar, chicken broth, coconut milk, coconut cream and fish sauce. Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Step 5: Finish and serve
Stir in the lime juice, return the seared shrimp to the skillet, and add the chopped cilantro. Heat briefly until the shrimp are warmed through. Serve the coconut curry shrimp over jasmine rice and garnish with extra cilantro and sliced red chilies if desired.

• Choose full‑fat coconut milk for a silky, rich sauce. Light versions may produce a thinner texture.
• Thaw frozen shrimp fully and pat dry before marinating to ensure even searing.
• Separate cans of coconut milk often solidify; place the can in warm water and shake to make the cream pourable.
• Sear in batches if needed to avoid overcrowding the pan; this helps develop a light golden crust on the shrimp.
• Fish sauce is important for authentic umami—substitute with tamari or reduced-sodium soy sauce if necessary, keeping in mind the flavor will change.