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
Scale
- 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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