Coconut Curry Shrimp (Thai-Inspired, 20 Minutes)
Creamy coconut curry with plump shrimp, bell peppers, and fresh basil. 28g protein, 380 kcal. A Thai-inspired dinner that feels like a treat.
Coconut Curry Shrimp (Thai-Inspired, 20 Minutes)
Creamy coconut curry with plump shrimp, bell peppers, and fresh basil. 28g protein, 380 kcal. A Thai-inspired dinner that feels like a treat.
Nutrition Per Serving
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Ingredients
- 250g Large shrimp (peeled)
- 200ml Coconut milk
- 2 tbsp Red curry paste
- 1 large Bell pepper
- 1 tbsp Fish sauce
- ½ Lime
- 1 handful Fresh basil
- 2 cloves Garlic
- 1 tbsp Coconut oil
Instructions
-
1
Bloom the curry paste
Heat coconut oil in a pan over medium heat. Add curry paste and minced garlic, stir 1-2 minutes until very fragrant and the paste darkens slightly.
-
2
Build the curry
Pour in coconut milk, stir to combine with the paste. Add sliced bell pepper and fish sauce. Simmer 5 minutes until peppers soften.
-
3
Cook shrimp
Add shrimp to the simmering curry. Cook 3-4 minutes until pink and curled. Don't overcook — shrimp go rubbery fast.
-
4
Finish and serve
Remove from heat, squeeze lime juice, tear in fresh basil leaves. Serve over jasmine rice or eat as a soup with crusty bread.
Quick Thai Coconut Curry Shrimp
This coconut curry shrimp is everything you want in a weeknight dinner: fast, aromatic, deeply flavored, and surprisingly healthy. The rich coconut milk base tempered with red curry paste creates a sauce that's creamy, slightly spicy, and incredibly fragrant — the kind of dish that fills your kitchen with the most amazing smell.
At 28g protein and 380 calories, it's one of those rare indulgent-tasting meals that actually fits into a calorie-controlled diet. Serve it over rice for a complete meal, or eat it as a soup for an even lighter option.
Frequently Asked Questions
How spicy is red curry paste?
Store-bought red curry paste is moderately spicy — the coconut milk tames it significantly. For a milder version, use 1 tablespoon instead of 2. For more heat, add a chopped Thai chili.
Can I use light coconut milk?
Yes, it will save about 80 calories per serving. The curry will be thinner and less rich — you can simmer it a few extra minutes to reduce and thicken.
What can I substitute for fish sauce?
Soy sauce is the closest substitute — use the same amount. It won't have the same funky depth, but it provides the salty umami backbone. For a more authentic swap, try a mix of soy sauce and a tiny splash of Worcestershire.
Can I add vegetables to this curry?
Absolutely. Snap peas, baby corn, spinach, or Thai eggplant all work beautifully. Add firmer vegetables with the bell pepper, and delicate greens like spinach at the very end so they just wilt.
How do I store leftover curry?
Refrigerate in an airtight container for up to 2 days. The shrimp can become slightly rubbery when reheated, so warm gently over low heat. The flavors actually deepen overnight, making leftovers taste even better.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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