Thai Coconut Shrimp Curry

bowl of shrimp thai curry with a side of white rice and a lime

This Thai coconut shrimp curry will make you think it has been simmering on the stovetop for hours. It is so packed with flavor from the curry paste to the vegetables to the shrimp. Leftovers taste even better but I doubt you will have any because it’s just that good so maybe double the recipe! Serve this Thai coconut shrimp curry alongside some white rice with a squeeze of fresh lemon juice for a complete dish. If you are looking to keep this low-carb and low-calorie then use quinoa or cauliflower rice.

My go-to vegetables in a coconut curry are always peppers, spinach, onions, and garlic but in this variation I also use asparagus! Asparagus cooks at the same time and temperature along with adding great texture, flavor, and nutritional benefits. It really paired nicely in this curry for an overall wholesome flavorful meal.

If you like my Thai Coconut Shrimp curry then try these below:

You may enjoy this slightly different variation to coconut shrimp curry that is milder in heat. Another curry dish you may like is my chicken curry stew which is super comforting! As always I would love to hear what you think! Please leave a comment below after trying and share with me your remakes on Instagram!

close up of Thai shrimp coconut curry in a pot with a wooden spoon holding a shrimp
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5 from 5 votes

Thai Coconut Shrimp Curry

A quick meal packed with amazing flavor! Luscious shrimp coated in a decadent coconut curry sauce with veggies served with white rice.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: dinner
Cuisine: Asian
Keyword: 30 min dinner, 30 minute meals, coconut shrimp curry, easy curry dish, Fufus Kitchen, thai coconut shrimp curry, thai food
Servings: 4
Author: Heifa


  • 1 lb Shrimp, large, deveined, no tail & peeled
  • Salt & Pepper to taste
  • 2 cups Fresh Spinach
  • 1 Red Bell Pepper, thinly sliced
  • 1 Onion, finely chopped
  • 4 Garlic cloves, finely chopped
  • 1/2 lb Asparagus spears, diced
  • 1 Thai Chili, diced Any chili will work (use as much or as little as you want)
  • 2 tbsp Vegetable Oil Avocado Oil works, any neutral oil would
  • 14 oz Coconut Milk, canned & unsweetened
  • 3 tbsp Thai Red Curry Paste
  • 2 tbsp Soy Sauce or Coco Aminos
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 1 Lime's Juice


  • Pat the shrimp dry and season the shrimp with salt and pepper. Set aside.
  • In a skillet, add the oil along with all the vegetables other than the spinach. Season with salt and pepper. Cook until slightly transulescent about 5-10 minutes.
  • Once veggies are cooked through, set them to the side. In the same pan, add the coconut milk, thai red curry paste, soy sauce and cornstarch slurry. To make the slurry, just stir the cornstarch and water together.
  • Let the sauce simmer for about 5 minutes until it starts to slightly thicken then add the spinach to this so it can wilt.
  • Add the rest of the cooked veggies to the coconut sauce as well. Stir it all together. Season with salt and pepper then add the shrimp and let it cook for about 5 minutes in the sauce.
  • Finish the curry with a squeeze of fresh lime juice and serve with white rice.
Thai shrimp coconut curry

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  1. 5 stars
    This curry tastes better than the ones I’ve had at Thai restaurants. It was my first time ever cooking with shrimp and Heifa’s instructions are so easy to follow and my shrimp came out perfectly cooked. The flavor profile of the curry is delicious, loved the coconut milk aspect and the soy sauce offers a depth of flavor, I added a dash or ginger powder as well. I love that this also incorporates veggies. This was delicious with a side of coconut rice.

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