A quick and easy way to make the most delicious Thai shrimp curry. Spicy, savory, and satisfying.
It had been a while since I made curry at home. Living in New Haven, we’re fortunate to have several excellent Thai and Indian restaurants, which made me a bit lazy about cooking curry from scratch. Back when we lived in West Michigan, authentic curry was harder to find, so I cooked it at home more often. That practice taught me how to make consistently tasty curry dishes, and I’m grateful for the experience.
I hadn’t made a shrimp curry yet, so when I spotted jumbo shrimp on sale I picked up a large pack with the plan to turn them into a quick weeknight curry. While I did learn to make authentic curry paste during a cooking class in Thailand, that method — pounding ingredients with a mortar and pestle until smooth — takes time and elbow grease. For this recipe I chose convenience and speed: a store-bought Thai red curry paste saves a lot of effort and still delivers excellent flavor.
This recipe is flexible. If you prefer, substitute chicken or another protein. I also recommend serving it with fragrant Jasmine rice.
A quick and easy way to make a delicious Thai Shrimp curry. Spicy scrumptiousness guaranteed!
By: Manila Spoon
June 4, 2015
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
Notes on ingredients for Easy Thai Shrimp Curry
- Olive oil or other neutral oil such as peanut or avocado oil.
- Onion, chopped.
- Garlic cloves, peeled and crushed.
- Raw jumbo shrimp (or prawns), shells removed and deveined but tails left on for presentation.
- Thai red curry paste — heat varies by brand. I used Maesri (very spicy), so 1 tbsp was plenty. Milder brands like Thai Kitchen may require 4–5 tbsp. Adjust to taste.
- Fish sauce — adds umami and authenticity. Use if available.
- Brown sugar, to balance heat and acidity.
- Coconut milk (or coconut cream diluted with water).
- Fresh or frozen butternut squash, cubed (optional).
- Fresh or frozen peas (optional).
- A few drops of fresh lime or lemon juice to brighten the sauce (optional).
- Chopped cilantro for garnish.
How to make Easy Thai Shrimp Curry
- Heat oil in a deep pan or large skillet over medium heat. Sauté the chopped onion and crushed garlic for about 2–3 minutes, until softened. Add the curry paste, stirring and cooking until fragrant, about 30 seconds to a minute.
- Stir in the coconut milk, fish sauce, and brown sugar. If using coconut cream, use only half the amount and dilute with about 8 oz (1 cup) of water. Bring the mixture to a gentle boil.
- Reduce heat to a simmer. If using butternut squash, add it now and simmer until the squash is tender but not mushy. Add the shrimp and peas (if using) and cook 2–3 minutes until the shrimp turn pink and are cooked through, and the peas are tender.
- Taste and adjust seasoning with more fish sauce, salt, or sugar as needed. A few drops of fresh lime or lemon juice can brighten the sauce if desired.
- Garnish with chopped cilantro and lime wedges. Serve immediately with Jasmine rice.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: 30 minutes
Tips: Curry paste heat varies by brand. Maesri is very spicy — 1 tablespoon may be enough. Milder brands like Thai Kitchen typically need 4–5 tablespoons to reach the same flavor intensity. Adjust according to your tolerance and preference.
Easy Thai Shrimp Curry
Manila Spoon
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Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, peeled and crushed
- 1 lb Raw jumbo shrimp, shells removed and deveined but tails on
- 1-2 tbsp Thai red curry paste or to taste
- 2 Tablespoons Fish sauce
- 2-3 teaspoons Brown sugar or to taste
- 1 Can coconut milk or coconut cream diluted with water
- 1 cup Cubed butternut squash fresh or frozen, optional
- 1/2 cup Frozen peas optional
- A few drops fresh lime or lemon juice optional
- Cilantro leaves, chopped for garnish
Instructions
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Heat oil over medium in a deep pan or large skillet. Sauté onion and garlic until softened, about 2–3 minutes. Add curry paste and cook until fragrant, about 30 seconds to 1 minute.
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Add coconut milk, fish sauce, and brown sugar. If using coconut cream, dilute with about 8 oz (1 cup) water. Bring to a gentle boil.
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Reduce heat to a simmer. Add butternut squash if using, and simmer until tender but not mushy. Add shrimp and peas (if using) and cook 2–3 minutes until shrimp are pink and cooked through.
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Taste and adjust seasoning with fish sauce, salt, or sugar. A few drops of lime or lemon juice can brighten the sauce.
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Garnish with chopped cilantro and lime or lemon wedges. Serve with Jasmine rice.
Notes
I used Maesri red curry paste; it’s quite hot so 1 tablespoon was enough. If you use a milder brand like Thai Kitchen, you may need 4–5 tablespoons to achieve similar flavor intensity. Always taste and adjust the amount of paste to suit your preferred heat level.