This Spicy Thai Coconut Curry Shrimp recipe is a quick and flavorful dish that combines tender shrimp with a creamy, spicy coconut curry sauce. Perfect for a weeknight dinner, it’s made with just five main ingredients and comes together in no time. Serve it over jasmine rice for a complete and satisfying meal.
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Cook jasmine rice according to package directions.
Season shrimp with salt, garlic powder, onion powder, and black pepper.
In a hot pan, sear shrimp in oil until just cooked, about 2 minutes per side, then remove from the pan.
In the same pan, add coconut milk and red curry paste. Stir and simmer for 2–3 minutes to blend the flavors.
Squeeze in lime juice and add lime zest. Pour the curry sauce over the shrimp and rice to serve. Optionally, garnish with cilantro.
For extra flavor, marinate the shrimp in the seasoning for 10–15 minutes before cooking.
Adjust the spice level by adding more or less red curry paste to suit your taste.
Use fresh lime juice for the best flavor.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
What can I substitute for jasmine rice?
You can use basmati rice, brown rice, or even cauliflower rice as a substitute for jasmine rice.
Can I make this dish less spicy?
Yes, reduce the amount of red curry paste to make the dish less spicy.
Can I add vegetables to this recipe?
Absolutely! Bell peppers, snap peas, or baby spinach would be great additions to this dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Chicago-based food content creator making simple, bold recipes that make everyday cooking more exciting.
