Shrimp in Thai Coconut Curry

This Thai coconut curry is a perfectly-balanced flavour bomb, with notes of sweetness, umami and a little spice in every bite. Shrimp get poached directly in the vegetable-packed coconut curry to reduce the number of dishes and help cut down on cook time. Serve it hot with jasmine rice, chopped peanuts and fresh cilantro. 

Equipment

Everything you need to make shrimp in Thai coconut curry at home:

• cutting board
• chef's knife
• large, sauce pan with matching lid, braiser or dutch oven
• grater or zester
• whisk

Get the full ingredients list and instructions below!

Cooking Tips

1. Taste your curry paste before you cook with it! Every curry paste is different, so taste a little bit to gauge spice level and flavour before adding.
2. When buying coconut milk, look for a product with minimal ingredients and a high percentage of coconut. I always reach for the full-fat option for richer flavour and a creamier consistency. 
3. No spinach, no problem! Serve the shrimp in coconut curry with any steam vegetable for added nutrients and fibre.  

Shrimp in Thai Coconut Curry

Servings

2-4

servingsTotal time

35

minutes

Ingredients

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  340g peeled, deveined shrimp 

  
  
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  400mL full-fat coconut milk

  
  
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  2 heaping tablespoon Thai red curry paste

  
  
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  1 inch piece of ginger, grated

  
  
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  1 tablespoon fish sauce 

  
  
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  1 teaspoon brown sugar

  
  
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  1 teaspoon ground turmeric

  
  
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  2 handfuls baby spinach

  
  
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  1 cup jasmine rice (ideally one that's fast cooking and can be ready in 10-15 minutes)

  
  
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  salt (I'm using Diamond Crystal Kosher)

  
  
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  neutral oil (like avocado or canola)

  
  
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  optional: ¼ head red cabbage, 1 lime, cilantro and salted peanuts for garnish

  
  

Directions

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  Heat a large sauce pan or dutch oven on medium-low. Add enough neutral oil to lightly coat the bottom. When the oil is hot, but not smoking, add in 1" piece ginger, grated, 2 heaping tablespoon red Thai curry paste and 1 teaspoon ground turmeric. Mix and let cook until fragrant and slightly toasted, about 2 minutes. 

  
  
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  Add in coconut milk, then fill the can half-way with water and pour that in, too. Whisk until the coconut milk turns golden, then bring to a boil and reduce to a simmer. 

  
  
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  Once at a simmer, stir in 1 tablespoon fish sauce, 1 teaspoon brown sugar and a generous pinch of salt. Continue simmering for 15 minutes while you make your rice and prep the toppings. 

  
  
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  Cook jasmine rice by following package instructions. While that cooks, transfer 340g shrimp to a plate and season with 1 teaspoon salt all over, set aside. Thinly slice ¼ head red cabbage. Chop some salted peanuts and cilantro for garnish. Cut 1 lime into wedges. 

  
  
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  By now the rice should be done. Remove from heat and fluff with a fork. Return the lid and let stand for 5 minutes. 

  
  
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  Meanwhile, add 2 generous handfuls of spinach to the curry and mix until wilted. Once wilted, add seasoned shrimp and cook on low for 5-8 minutes, or until the shrimp turn bright pink. You'll know the shrimp are cooked when the colour changes but they still maintain their size. When the shrimp begin to shrink it means they're overcooked. 

  
  
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  Serve the shrimp in curry on jasmine rice with thinly sliced cabbage, chopped peanuts, cilantro and a squeeze of lime juice. Enjoy!

  
  

Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.

And let me know how the recipe worked for you in the comments below. It's always nice hearing from you!