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Homemade Easy Thai Shrimp Curry photo

Easy Thai Shrimp Curry

This Easy Thai Shrimp Curry is a flavor-packed dish that comes together in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 1 pound uncooked shrimp (31-40/pound size, thawed and peeled)
  • 1/2 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 3 heaped tablespoons Thai red curry paste
  • 1 cup chicken broth
  • 1/2 tablespoon fish sauce
  • 1 can full-fat coconut milk (13.5 ounces)
  • 1/2 red bell pepper (chopped)
  • Lime juice (to taste)
  • Salt & pepper (to taste)
  • 1 handful fresh cilantro (chopped)
  • 1 handful fresh basil (chopped or torn)
  • Scallions (chopped, to taste)

Equipment

  • Large skillet or wok
  • Cutting board and knife
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

Cooking Steps:
  1. Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
  2. Stir in the Thai red curry paste and cook it with the onions and garlic for about 2 minutes.
  3. Pour in the chicken broth and the full-fat coconut milk. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
  4. Once the sauce is simmering, add the thawed shrimp and chopped red bell pepper to the skillet. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
  5. Add the fish sauce, lime juice, salt, and pepper to taste. Stir in the fresh cilantro and basil just before serving.
  6. Ladle the Easy Thai Shrimp Curry into bowls and top with chopped scallions. Serve it over steamed rice or enjoy it as is.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
  • Reheat gently over low heat to avoid toughening the shrimp.
  • You can freeze the curry without the shrimp, then add fresh shrimp when ready to serve.