Shrimp Curry With Coconut

Yumna Jawad

Updated Aug 11, 2025

4.95 from 307 votes

Thai-inspired shrimp curry with coconut milk, red curry paste, fresh cilantro & lime. Ready in 30 minutes, just serve with rice.

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Prep Time 10 minutes
Servings 4 servings
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Red Coconut Shrimp Curry.
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Red Curry Shrimp With Coconut is so good!

Red shrimp curry is one of my favorite dishes to order at Thai restaurants, so I was really happy when I found a way to recreate it at home. This is my take on a Thai-inspired shrimp curry with coconut milk. I found that by using red curry paste, coconut milk, ginger, and garlic, I could mimic the similar flavors and textures of red curries I’ve tasted in restaurants. 

Happy Cooking!
– Yumna

Shrimp Curry With Coconut Ingredients

Ingredients for recipe before prepped: red curry paste, whole red pepper, salt and pepper, cleaned and deveined uncooked shrimp, coconut milk, ginger root, whole onion, oil, fresh cilantro, and 2 garlic cloves.
  • Shrimp: I like to use large shrimp for this recipe, but you can use any size. Just keep in mind that cook-time will shorten with smaller shrimp.
  • Red curry paste: This is the key to giving your red curry shrimp its unique flavor, so don’t skimp on it! You can also use green curry for this recipe if that’s what you have on hand.
  • Coconut milk: Any canned or bottled brand of full-fat coconut milk will work!
  • Veggies: I use thinly sliced onion and red peppers for texture and flavor here, but feel free to adjust the quantities of both to your liking.
  • Lime: Go for fresh fresh lime (bottled lime juice just doesn’t have the same flavor profile).
  • Herbs: Fresh cilantro, ginger, and garlic lend so much flavor here. Try to avoid using dried alternatives!
  • Salt and pepper: To taste.

How to Make Shrimp Curry With Coconut

Large skillet with golden brown sauteed onions, garlic and ginger added, not mixed.
Step 1: Add olive oil to a large, heavy-bottomed pot and heat. Add onion and cook until the onions are softened and golden brown. Add ginger and garlic and cook until very fragrant. Season with salt and pepper.
Red curry paste coating the onion mix with red peppers added before mixed.
Step 2: Add the red curry paste, stirring with a wooden spoon, to coat all of the aromatics with curry paste. Add the red pepper and saute until softened.
Stirring in coconut milk into spiced veggies.
Step 3: Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
Shrimp on cutting board with seasoning.
Step 4: While the coconut milk simmers, season the shrimp with the remaining salt and pepper.
Shrimp added to sauce before cooked.
Step 5: Add the shrimp to the simmering sauce, then cover and cook until the shrimp is cooked through.
Curry after cooked.
Step 6: Remove from heat and stir in lime juice and cilantro before serving with steamed rice.
Red curry shrimp with coconut cream recipe.

Shrimp Coconut Curry Recipe

Author: Yumna Jawad
4.95 from 307 votes
This Thai-inspired shrimp curry has coconut milk, red curry paste, fresh cilantro & lime. It comes together in just 30 minutes!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4 servings

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Ingredients
 
 

  • 2 tablespoons olive oil
  • 1 onion thinly sliced
  • 1 tablespoon ginger minced
  • 2 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons red curry paste
  • 1 red bell pepper thinly sliced
  • 1 (14.5 ounce) can coconut milk
  • 1 pound large shrimp cleaned and deveined
  • 1 tablespoon fresh lime juice
  • ¼ cup cilantro chopped
  • Steamed white rice for serving

Instructions

  • Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper
  • Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
  • While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.
  • Remove from heat and stir in lime juice and cilantro before serving with steamed rice.

Equipment

Notes

My Top Tip: Don’t overcook your shrimp! Remove your curry from the heat as soon as they turn opaque and serve immediately. You don’t want them to get rubbery.
Storage: Store any leftover shrimp curry in an airtight container in the fridge for up to 3 days. To reheat, just add a splash of water or stock and simmer on the stove until warmed through. Just be careful when reheating as you won’t want the shrimp to overcook and become rubbery!
Freezing: Let your curry cool completely, then transfer it to a freezer-safe zip-lock bag or airtight container and store it in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove over medium heat until warmed through.

Nutrition

Calories: 379kcal, Carbohydrates: 9g, Protein: 26g, Fat: 29g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 442mg, Potassium: 639mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2184IU, Vitamin C: 44mg, Calcium: 114mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Serving Ideas

FAQs

How do I store and reheat my shrimp curry with coconut?

Store any leftover shrimp curry in an airtight container in the fridge for up to 3 days.
To reheat, just add a splash of water or stock and simmer on the stove until warmed through. Just be careful when reheating as you won’t want the shrimp to overcook and become rubbery!

Can I freeze my shrimp curry?

Yes! To freeze your shrimp curry, just let it cool completely, then transfer it to a freezer-safe zip-lock bag or airtight container and store it in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove over medium heat until warmed through.

Bowl with white rice with curry served over and garnished with cilantro and lime wedges.

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4.95 from 307 votes (256 ratings without comment)

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Comments

  1. Spencer says:

    This turned out super well! I’ve never commented on a recipe before but felt compelled to. We used double the amount of curry paste and also added some bok choy and carrots. For anyone saying theirs turned out bland, add more curry paste so that yours looks like the same colour as the pictures!

    Reply
    1. Yumna J. says:

      I’m honored you enjoyed the dish so much that you wanted to share! It means a lot to me! So happy you enjoyed the recipe. Thank you!

      Reply
  2. Genevieve says:

    This was so so so so so good. Restaurant quality. The only thing I did differently was follow another commenter’s advice and add a drizzle of fish oil and a sprinkle of brown sugar to really push the flavors and balance. Also added some jalapenos for heat. Incredible.

    Reply
    1. Yumna J. says:

      That sounds SO good. Love that another commenter inspired you to try a variation and make the dish even more flavorful! Thank you for sharing!

      Reply
  3. AMS says:

    This is a yummy recipe. I don’t usually cook Asian flavors but this was totally do-able. It has given me the confidence to experiment with other Asian flavors.

    Reply
    1. Yumna J. says:

      That’s awesome! Love that you tried it and liked it!

      Reply

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