Thai Coconut Shrimp Curry

Easy Thai Coconut Shrimp Curry with Vegetables. This creamy shrimp curry is infused with Thai red curry paste, coconut milk, and fresh vegetables—perfect served over jasmine rice.

Ingredients:

  • 1 lb raw shrimp, peeled and deveined

  • 1 tbsp oil

  • 2 tbsp Thai red curry paste

  • 1 can (14 oz) coconut milk

  • 1 bell pepper, sliced

  • 1 zucchini, chopped

  • 1 tbsp fish sauce or soy sauce

  • Juice of ½ lim

  • Fresh basil or cilantro (for garnish)

  • Cooked jasmine rice, for serving

Instructions:

  1. In a skillet, heat oil and sauté red curry paste for 1 minute until fragrant.

  2. Stir in coconut milk and bring to a gentle simmer.

  3. Add bell pepper and zucchini; cook for 5 minutes.

  4. Add shrimp and cook until pink and opaque (3–5 minutes).

  5. Stir in fish sauce and lime juice.

  6. Serve over rice and top with herbs.

Cultural Tip: Thai curry is traditionally balanced with sweet, salty, sour, and spicy notes—feel free to adjust spice to taste.

Tiffany Allegro