Description
Thai Coconut Shrimp Curry delivers a creamy coconut sauce, bold Thai spices, and juicy shrimp in a quick 30-minute skillet. Sautéed onion and bell peppers mingle with garlic and ginger, then simmer with red curry paste, coconut milk, and broth for a velvety, comforting curry. Finish with lime, cilantro, and gluten-free tamari for bright balance. Perfect for weeknights, gluten-free, and irresistibly cozy in every bite.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can 13.5 oz coconut milk
- ½ cup chicken or vegetable broth
- 1 tbsp gluten free soy sauce or tamari
- 1 tsp honey
- ½ tsp salt
- Juice of ½ lime
- 2 tbsp fresh cilantro, chopped
- Cooked rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook 3–4 minutes until slightly softened.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add red curry paste and stir well, cooking for 1 minute to release flavor.
- Pour in coconut milk and broth. Stir in soy sauce and honey. Bring to a gentle simmer.
- Add shrimp and cook 4–5 minutes until pink and cooked through.
- Stir in salt and fresh lime juice.
- Garnish with chopped cilantro and serve over cooked rice.
Notes
- Gluten-free and dairy-free friendly when using coconut milk and tamari.
- Adjust spice by adding more or less red curry paste.
- Serve with cauliflower rice for a lower-carb option.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (about 1 cup curry with rice)
Keywords: Thai Coconut Shrimp Curry, coconut shrimp curry, Thai curry, gluten-free curry, weeknight dinner, quick shrimp curry, Thai-inspired curry