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!
Thai Coconut Shrimp Curry
- 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.