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Ridiculously Easy Thai Coconut Curry Shrimp (Ready In 30 Minutes!) Recipe

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4.4 from 55 reviews

A deliciously simple and quick Thai Coconut Curry Shrimp recipe ready in just 30 minutes. Juicy shrimp are broiled to perfection and simmered in a fragrant coconut curry sauce enhanced with red curry paste, garlic, ginger, and fresh aromatics. Served with fragrant basmati or jasmine rice and garnished with fresh herbs, cucumber, peanuts, and lime wedges for a vibrant, flavorful meal.

Ingredients

Shrimp

  • 1 ½ pounds large or jumbo shrimp (peeled and deveined, tails removed)
  • 1 teaspoon garlic salt
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Sauce

  • 2 tablespoons butter
  • 3 cloves garlic (finely minced)
  • 1 tablespoon fresh ginger (finely grated)
  • 1 medium shallot (finely chopped)
  • 1 tablespoon red curry paste (more to taste)
  • 1 13.5 ounces can full-fat or light coconut milk
  • 1 tablespoon soy sauce
  • 1-2 tablespoons honey
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

To Serve & Garnish

  • Cooked basmati or jasmine rice
  • Mini cucumbers (sliced on a diagonal)
  • Roasted peanuts
  • Fresh mint, basil, and/or cilantro
  • Lime wedges

Instructions

  1. Preheat the broiler: Position an oven rack about 6 inches from the heat source to prepare for broiling the shrimp.
  2. Season the shrimp: In a broiler-safe braiser or ovenproof skillet, mix garlic salt, ground coriander, curry powder, black pepper, and olive oil. Add the shrimp and toss to coat evenly, then spread in a single layer.
  3. Broil the shrimp: Broil for 5-8 minutes until shrimp are pink, opaque, and slightly charred, turning time depending on size. Remove from oven and keep warm, lightly covered.
  4. Prepare the sauce base: Place the same pan on stovetop over medium heat. Melt butter until it begins to sizzle.
  5. Sauté aromatics and curry paste: Add garlic, ginger, shallots, and red curry paste to the melted butter. Stir frequently and cook for 2–3 minutes until fragrant and softened.
  6. Add liquids and simmer: Pour in coconut milk, soy sauce, and 1 tablespoon honey. Stir well and bring to a gentle simmer.
  7. Thicken the sauce: Whisk cornstarch with cold water to make a slurry. Slowly incorporate the slurry into the sauce, cooking for 2–3 minutes until slightly thickened.
  8. Adjust flavors: Taste the sauce and add salt, additional honey, or more red curry paste to suit your preference.
  9. Combine shrimp with sauce: Return shrimp to the pan and heat over low for 1-2 minutes to meld flavors.
  10. Serve and garnish: Plate the shrimp curry with basmati or jasmine rice, and garnish with sliced mini cucumbers, roasted peanuts, fresh herbs like mint, basil, or cilantro, and lime wedges for a fresh finish.

Notes

  • Use jumbo shrimp if preferred; broiling time will be slightly longer.
  • Adjust red curry paste amount to control spice level.
  • Light coconut milk can be used for a lighter dish without sacrificing flavor.
  • Serve immediately for best texture and freshness.
  • Can be paired with Asian noodles instead of rice.
  • Fresh herbs and lime wedges add brightness and balance to the rich curry.

Find it online: https://justsosavory.com/ridiculously-easy-thai-coconut-curry-shrimp-ready-in-30-minutes-recipe/