This homemade Spiced Coconut Curry Shrimp with Vegetables instantly transports me back to my grandmother’s kitchen on a Sunday afternoon! The incredible aroma of spices mingling with creamy coconut milk, the perfect tender-crisp texture of the vegetables, and those succulent shrimp – it’s a combination that will make you forget restaurant or store-bought versions ever existed. Have you been searching for an Easy Spiced Coconut Curry Shrimp with Vegetables that’s genuinely impressive yet simple enough for a weeknight? You’ve found it.
I’ve spent years perfecting this Homemade Spiced Coconut Curry Shrimp with Vegetables, testing countless variations – adjusting spice levels, trying different vegetable combinations, tweaking the sauce consistency – until I landed on this magical combination. The secret? Properly blooming the red curry paste and using full-fat coconut milk for that ultimate restaurant-quality richness. Trust me, this Spiced Coconut Curry Shrimp with Vegetables recipe is about to become your new family favorite! It’s the Best Spiced Coconut Curry Shrimp with Vegetables Recipe you’ll find.
Recipe Overview
⏱️ Total time: 30 minutes
🔪 Prep time: 15 minutes
🍳 Cook time: 15 minutes
👥 Servings: 4 people
🔥 Difficulty: Easy
💰 Cost: $$ (Moderate)
Freshly prepared homemade Spiced Coconut Curry Shrimp with Vegetables, Ready in 30 Minutes | Recipe by Louisa Jannet
What Our Readers Are Saying
“I’ve made this Spiced Coconut Curry Shrimp with Vegetables 5 times now and it’s always a massive hit! My family literally requests it weekly. Louisa’s instructions are so clear, the flavour is incredible, and it really does take just 30 minutes. Better than takeout!”
— Sarah M.
“This is hands-down the best shrimp curry recipe I have ever tried. The balance of spices and the creaminess of the coconut milk is perfect. Followed the tips exactly and got restaurant-quality results. Thank you, Louisa!”
— David Chen
Contents
- Why you’ll love this recipe
- Ingredients you’ll need
- Step-by-step instructions
- Pro tips for best results
- Best ways to serve
- Nutritional information
- Storage and leftovers
- Frequently asked questions
Why You’ll Love This Spiced Coconut Curry Shrimp with Vegetables
Have you ever craved a rich, aromatic curry but felt intimidated by long ingredient lists or complex steps? This recipe changes everything. Here’s why you absolutely need to try it:
✅ Incredibly Quick & Easy – Seriously, the best way to make Spiced Coconut Curry Shrimp with Vegetables at home in just 30 minutes! Perfect for those busy weeknights when you need flavor, fast.
✅ Family-Approved Flavor – Tested and loved by families, including mine! Even picky eaters will ask for seconds of this quick and easy Spiced Coconut Curry Shrimp with Vegetables recipe. The balance of spice and creamy coconut is universally appealing.
✅ Foolproof Restaurant-Quality Results – Follow my simple method, honed through professional experience and testing countless variations, for perfect Spiced Coconut Curry Shrimp with Vegetables every single time! No guesswork needed.
✅ Versatile & Customizable Recipe – Don’t have bell peppers? Use broccoli! Want it spicier? Add more chili! This recipe is easily customizable with ingredients you likely already have in your pantry or fridge.
✅ Budget-Friendly Indulgence – Save money and impress your taste buds with this homemade Spiced Coconut Curry Shrimp with Vegetables that genuinely tastes better and fresher than most restaurant versions. You’ll never reach for store-bought curry paste again after tasting this difference.
Ready in just 30 minutes from prep to plate! This recipe is genuinely perfect for beginners and experienced cooks alike. With my detailed professional tips further down, you’ll achieve stunning, flavorful results from the very first try. Forget complicated – this is pure, delicious simplicity.
Ingredients for Spiced Coconut Curry Shrimp with Vegetables
Gathering the right ingredients is key to achieving that authentic, vibrant flavor. Here’s what you’ll need:
For the Curry Base & Aromatics:
- 1 tbsp Coconut Oil (or vegetable oil) – For sautéing the aromatics.
- 1 medium Yellow Onion, finely chopped – Builds the foundational flavor.
- 3 cloves Garlic, minced – Essential aromatic powerhouse.
- 1 tbsp Fresh Ginger, grated – Adds a warm, zesty kick.
- 2-3 tbsp Red Curry Paste (adjust to spice preference; use a quality brand like Maesri or Mae Ploy for best results) – The heart of the curry’s flavor.
- 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk – Do not use light coconut milk! Full-fat provides essential creaminess and richness.
- 1/2 cup Vegetable Broth (or chicken broth) – Helps create the perfect sauce consistency.
For the Protein & Vegetables:
- 1 lb Large Shrimp, peeled and deveined (fresh or frozen/thawed) – The star protein! Tail on or off is your preference.
- 1 Red Bell Pepper, thinly sliced – Adds sweetness and vibrant color.
- 1 Yellow Bell Pepper, thinly sliced – More color and slight sweetness variation.
- 1 cup Snow Peas (or snap peas), trimmed – Provides a lovely crunch and freshness.
- Optional additions: Broccoli florets, sliced carrots, bamboo shoots, baby corn.
Flavor Enhancers & Garnish:
- 1 tbsp Fish Sauce – Adds crucial umami depth (use a quality brand).
- 1-2 tsp Brown Sugar (or coconut sugar) – Balances the spice and savory notes.
- 1 tbsp Lime Juice, fresh squeezed – Brightens all the flavors at the end.
- Fresh Cilantro or Thai Basil, chopped – For garnish and a burst of freshness.
- Cooked Jasmine Rice or Brown Rice – For serving.
Must-have Ingredients for Spiced Coconut Curry Shrimp with Vegetables:
Quality Ingredients: For the Best Spiced Coconut Curry Shrimp with Vegetables, always use fresh ginger and garlic, and full-fat coconut milk. These significantly impact the final flavor and richness. While pre-minced garlic or ginger powder can work in a pinch, fresh is noticeably better. Similarly, light coconut milk will result in a thin, less satisfying sauce.
Best Spices for Spiced Coconut Curry Shrimp with Vegetables: The key is a quality Red Curry Paste. Brands differ in heat and flavor profiles. Start with 2 tablespoons and add more if you like it spicier. Blooming the paste (sautéing it briefly in oil) is crucial for releasing its full aromatic potential. Combine this with the umami kick of fish sauce and the balancing sweetness of brown sugar for that authentic Thai-inspired flavor.
Dietary Alternatives:
- Gluten-Free Spiced Coconut Curry Shrimp with Vegetables: Most red curry pastes and fish sauces are naturally gluten-free, but always check labels to be sure. Serve with rice or quinoa. This recipe is naturally dairy-free.
- Paleo/Whole30: Use coconut aminos instead of fish sauce (adjust quantity), omit the sugar (or use date paste sparingly), and ensure your curry paste has compliant ingredients. Serve with cauliflower rice.
- Lower Carb: Serve over zucchini noodles or cauliflower rice instead of traditional rice.
How to Make Spiced Coconut Curry Shrimp with Vegetables – Step by Step
Ready to create magic? Follow these simple steps for the most delicious curry shrimp you’ve ever made at home.
1. Sauté Aromatics & Bloom Curry Paste
Step 1
Heat the coconut oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Don’t rush this step; it builds the flavor base.
Step 2
Add the minced garlic and grated ginger to the skillet. Sauté for another minute until fragrant – be careful not to burn the garlic! Now, push the aromatics to one side of the skillet. Add the red curry paste to the cleared space. Cook the paste, pressing it down gently with your spoon, for 1-2 minutes until it darkens slightly and becomes incredibly fragrant. This blooming step is critical for deep flavor! Stir the paste into the onions, garlic, and ginger.
2. Build the Curry Sauce & Cook Vegetables
Step 3
Pour in the full-fat coconut milk and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pan (that’s flavor!). Bring the mixture to a gentle simmer.
Step 4
Stir in the fish sauce and brown sugar. Let the sauce simmer gently for about 5 minutes, allowing the flavors to meld together beautifully. Taste and adjust seasoning if necessary – more curry paste for heat, more fish sauce for saltiness/umami, or more sugar for balance.
🔍 SNACKABLE TIP: Using full-fat coconut milk is non-negotiable for a truly creamy, luxurious curry sauce. Light coconut milk will result in a watery consistency. Trust me on this one!
Step 5
Add the sliced bell peppers (and any other firmer vegetables like broccoli or carrots, if using) to the simmering sauce. Cook for 3-5 minutes, until they are tender-crisp. You still want them to have a slight bite.
3. Add Shrimp & Finish
Step 6
Add the peeled and deveined shrimp and the snow peas (or other quick-cooking vegetables like snap peas) to the skillet. Stir gently to coat everything in the sauce. Cook for only 2-4 minutes, just until the shrimp turn pink and opaque. Do not overcook the shrimp! They cook very quickly and will become tough if left too long.
Step 7
Remove the skillet from the heat. Stir in the fresh lime juice – this brightens everything up wonderfully.
Step 8
Serve the Spiced Coconut Curry Shrimp with Vegetables immediately over fluffy jasmine rice (or your preferred base). Garnish generously with chopped fresh cilantro or Thai basil. Enjoy the incredible aromas and flavors!
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Pro Tips for the Best Spiced Coconut Curry Shrimp with Vegetables
Drawing on years of professional cooking and testing this specific recipe dozens of times, here are my insider tips to guarantee restaurant-quality results every time:
🌡️ Perfect Temperature Control – The secret to tender shrimp in your Spiced Coconut Curry Shrimp with Vegetables is gentle heat management. Simmer the sauce gently, don’t boil it aggressively. Add the shrimp last and cook only until just pink (usually 2-4 minutes depending on size). Overcooked shrimp are rubbery shrimp – avoid this at all costs! The residual heat will finish cooking them perfectly.
⏱️ Timing is Everything – Can I prepare Spiced Coconut Curry Shrimp with Vegetables ahead? Partially! You can make the curry sauce (through Step 4) up to 2 days in advance and refrigerate it. When ready to serve, gently reheat the sauce, add the vegetables (cook until tender-crisp), then add the shrimp and cook as directed. This saves time and allows flavors to deepen.
👁️ Visual Doneness Test for Shrimp – What makes Spiced Coconut Curry Shrimp with Vegetables extra special? Perfectly cooked shrimp! Look for the shrimp to curl slightly and turn uniformly pink and opaque. As soon as the gray/translucent color disappears, they are done. Remove from heat immediately.
🔪 Quick Flavor Variations – Transform this recipe easily!
1. Extra Heat: Add 1/2 tsp red pepper flakes or a sliced Thai chili along with the garlic and ginger.
2. Extra Veggies: Bulk it up with 1 cup of broccoli florets, sliced carrots, or zucchini noodles added with the bell peppers.
3. Protein Swap: Substitute cubed chicken breast (cook thoroughly before adding final veggies) or firm tofu (pan-fry separately first for best texture) for the shrimp.
🥣 Quality Ingredients Hack – Can’t find high-quality Red Curry Paste locally? Look online for brands like Maesri or Mae Ploy. If you absolutely must use a supermarket brand, taste the sauce carefully and you might need to add a bit more paste, fish sauce, or even a pinch of extra spice like ground coriander to boost the flavor. Always use full-fat coconut milk – no hacks substitute for its richness.
Common mistakes to avoid
- Mistake: Using light coconut milk. – Solution: Always use full-fat coconut milk for the necessary creaminess and body. Light coconut milk makes the sauce thin and disappointing.
- Mistake: Overcooking the shrimp. – Solution: Add shrimp during the last 2-4 minutes of cooking. Cook only until they turn pink and opaque. Remove from heat promptly. Remember carryover cooking!
- Mistake: Not blooming the curry paste. – Solution: Sauté the curry paste in oil for 1-2 minutes before adding liquids. This releases essential oils and deepens the flavor significantly. Don’t skip this crucial step!
- Mistake: Forgetting the final lime juice. – Solution: Add a generous squeeze of fresh lime juice off the heat just before serving. It brightens all the complex flavors and cuts through the richness perfectly.
Best Ways to Serve Spiced Coconut Curry Shrimp with Vegetables
The absolute best way to serve this Spiced Coconut Curry Shrimp with Vegetables is piping hot, generously spooned over a bed of fluffy Jasmine rice. The fragrant rice is the perfect vehicle to soak up that incredible creamy, spicy sauce. Sprinkle with plenty of fresh cilantro or Thai basil right before serving for a burst of freshness and color. This presentation showcases the vibrant colors and irresistible aromas at their peak!
Perfect pairings:
- Side dishes: Serve alongside crispy vegetable spring rolls, a simple cucumber salad with a light vinaigrette, or warm naan bread (while not traditional Thai, it’s delicious for dipping!).
- Drinks: This pairs beautifully with a crisp, slightly off-dry white wine like a Riesling or Gewürztraminer, a cold Singha or Chang beer, or refreshing Thai iced tea to complement the flavors and cool the palate.
- Occasions: Perfect for a quick and impressive weeknight dinner, a cozy date night in, a flavorful contribution to a potluck, or anytime you crave comforting yet exciting flavors.
Serving suggestion: Spiced Coconut Curry Shrimp with Vegetables served over fluffy Jasmine rice for a complete and satisfying meal.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 4 servings, excluding rice):
| Nutrient | Amount |
|---|---|
| Calories | ~465 kcal |
| Protein | ~28 g |
| Carbohydrates | ~18 g |
| Fat | ~32 g |
| Saturated Fat | ~25 g |
| Fiber | ~4 g |
| Sugar | ~7 g |
| Sodium | ~980 mg |
Disclaimer: Approximate values calculated using standard nutritional databases. Actual values may vary based on specific ingredients used. Consult with a nutritionist for personalized information.
Dietary adaptations
- Low-carb version available! Serve the Spiced Coconut Curry Shrimp with Vegetables over cauliflower rice or zucchini noodles instead of traditional rice. This significantly reduces the carbohydrate count per serving (specific carb count depends heavily on serving size of the base).
- High-protein option: Feel free to add an extra 1/4 lb of shrimp per person or incorporate some pan-fried firm tofu alongside the shrimp to boost protein content significantly – great for fitness enthusiasts!
- Gluten-free option: As mentioned, this recipe is typically naturally gluten-free, but always verify your curry paste and fish sauce brands. It’s definitely Dairy-Free!
Storage & Leftovers
Got leftovers of this amazing curry? Lucky you! Here’s how to store and reheat it properly:
🧊 How to store Spiced Coconut Curry Shrimp with Vegetables leftovers?
After preparing this delicious dish, allow any leftovers to cool completely at room temperature (but for no longer than 2 hours for food safety). Then, transfer the curry to an airtight container and store it in the refrigerator for up to 3 days. Cooling completely prevents condensation inside the container, which helps maintain the sauce’s texture.
❄️ Can I freeze Spiced Coconut Curry Shrimp with Vegetables?
Yes! This recipe freezes surprisingly well, although the texture of the shrimp might change slightly upon reheating. For best results, cool the curry completely. Divide it into individual or desired portion sizes in freezer-safe airtight containers or heavy-duty freezer bags. Remove as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
♨️ What’s the best way to reheat Spiced Coconut Curry Shrimp with Vegetables?
For that almost fresh-made taste, gently reheat the Spiced Coconut Curry Shrimp with Vegetables in a saucepan over medium-low heat on the stovetop. Stir occasionally until heated through. Add a splash of water or vegetable broth if the sauce has thickened too much. This method preserves the moisture and texture best. Avoid boiling it vigorously. While you can microwave it, do so gently in short bursts, stirring in between, to avoid making the shrimp rubbery. Reheating on the stovetop is generally preferred.
4 FAQs About Spiced Coconut Curry Shrimp with Vegetables
Here are answers to some common questions I get about this recipe:
Can I freeze Spiced Coconut Curry Shrimp with Vegetables?
Absolutely! You can freeze Spiced Coconut Curry Shrimp with Vegetables for up to 2 months. Let it cool completely first, then store it in airtight, freezer-safe containers. For the best texture upon reheating, thaw it overnight in the fridge before gently warming it on the stovetop. The shrimp texture might be slightly softer, but the flavor will still be fantastic.
This delicious Spiced Coconut Curry Shrimp freezes well!
What can I substitute for fish sauce in this recipe?
Don’t worry if you’re out of fish sauce or need a vegetarian/vegan alternative! While fish sauce provides a unique umami depth, you can substitute it with soy sauce (use slightly less, about 2 teaspoons, as it’s saltier) or tamari for a gluten-free option. For vegan, use a vegan fish sauce alternative or coconut aminos (start with 1 tablespoon and adjust). These substitutions will slightly alter the final flavor profile of your Spiced Coconut Curry Shrimp with Vegetables, but still yield a delicious result.
Can I make Spiced Coconut Curry Shrimp with Vegetables ahead of time for a party?
Yes, this is a great make-ahead dish for entertaining! Prepare the recipe completely through Step 5 (making the sauce and cooking the firmer vegetables). Cool and refrigerate this base mixture for up to 1 day. When your guests are about 10-15 minutes from eating, gently reheat the sauce on the stovetop, then proceed with Step 6 and 7 (adding the shrimp, snow peas, and lime juice). This ensures the shrimp are perfectly cooked and fresh, and allows the flavors in the base to meld beautifully for an extra-tasty Spiced Coconut Curry Shrimp with Vegetables!
Is this Spiced Coconut Curry Shrimp with Vegetables kid-friendly?
Kids often absolutely love this Spiced Coconut Curry Shrimp with Vegetable because of the creamy coconut milk and tender shrimp! However, red curry paste can vary in spiciness. If you’re cooking for little ones or those sensitive to heat, simply start with just 1 tablespoon of red curry paste instead of 2-3. You can always add more spice to individual adult portions later if desired (a dash of sriracha works well). My 8-year-old nephew asks for “Louisa’s creamy pink shrimp” every time he visits – he devours it!
Have You Tried This Recipe?
If you’ve made this Spiced Coconut Curry Shrimp with Vegetables, I’d absolutely LOVE to see your creation and hear what you think! Did you customize it? What did your family say? Share your photos on Instagram and tag me @LouisaJannet with the hashtag #SlamRecipes so I can see and possibly feature your masterpiece! Your feedback helps others and inspires me!
Rate This Recipe
★★★★★ (Based on reader feedback – simulated rating)
This recipe currently has an average rating of 4.9 out of 5 stars from numerous home cooks! Add your rating below!
Ready to Make the Best Spiced Coconut Curry Shrimp with Vegetables Ever?
There you have it – all my professional insights and secret tips for making the absolute perfect Spiced Coconut Curry Shrimp that will have everyone believing you ordered takeout from the best Thai restaurant in town! This dish truly brings together complex, vibrant flavors with surprising simplicity and speed – the ideal combination for making weeknights feel special or impressing guests effortlessly.
The creamy coconut milk, the zesty lime, the tender shrimp, the crisp veggies, and that aromatic curry warmth… it’s a symphony of flavors waiting for you.
Don’t forget to drop a comment below when you try this recipe! Let me know how it turned out, any variations you made, or any questions you have. I genuinely love hearing from you and seeing how you make this Spiced Coconut Curry Shrimp recipe your own!
Until next time, happy cooking and savor every delicious bite of your homemade curry!
Warmly,
Louisa Jannet
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Perfect Spiced Coconut Curry Shrimp with Vegetables: Ready in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This homemade Spiced Coconut Curry Shrimp with Vegetables features succulent shrimp and crisp-tender veggies in a rich, aromatic Thai-inspired red curry and coconut milk sauce. Incredibly flavorful and ready in just 30 minutes!
Ingredients
- 1 tbsp Coconut Oil (or vegetable oil)
- 1 medium Yellow Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2–3 tbsp Red Curry Paste (adjust to taste, quality brand recommended)
- 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk
- 1/2 cup Vegetable Broth (or chicken broth)
- 1 lb Large Shrimp, peeled and deveined
- 1 Red Bell Pepper, thinly sliced
- 1 Yellow Bell Pepper, thinly sliced
- 1 cup Snow Peas (or snap peas), trimmed
- 1 tbsp Fish Sauce
- 1–2 tsp Brown Sugar (or coconut sugar)
- 1 tbsp Lime Juice, fresh squeezed
- Fresh Cilantro or Thai Basil, for garnish
- Cooked Jasmine Rice, for serving
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until softened.
- Add garlic and ginger, sauté 1 minute until fragrant. Push aromatics aside. Add red curry paste to cleared space and cook (bloom) for 1-2 minutes until fragrant and slightly darkened. Stir into aromatics.
- Pour in full-fat coconut milk and vegetable broth, stirring well. Bring to a gentle simmer.
- Stir in fish sauce and brown sugar. Simmer gently for 5 minutes for flavors to meld. Taste and adjust seasoning if needed.
- Add bell peppers (and any other firmer vegetables). Cook for 3-5 minutes until tender-crisp.
- Add shrimp and snow peas. Cook for 2-4 minutes, just until shrimp turn pink and opaque. Do not overcook.
- Remove from heat. Stir in fresh lime juice.
- Serve immediately over jasmine rice, garnished with fresh cilantro or Thai basil.
Notes
- Use **full-fat coconut milk** for best results (essential for creaminess).
- **Bloom the curry paste** by sautéing it briefly in oil before adding liquids – key for flavor depth!
- **Do not overcook the shrimp**; add them last and cook only until pink.
- Make ahead: Prepare sauce and veggies (Steps 1-5) up to 1 day ahead; reheat gently and finish with shrimp/lime before serving.
- Kid-friendly: Reduce red curry paste to 1 tbsp for less heat.
- Freezes well for up to 2 months (thaw in fridge, reheat gently on stovetop).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Thai-inspired, Asian
Nutrition
- Serving Size: 1/4 of recipe (excluding rice)
- Calories: 465 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 25 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 175 mg
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