Thai Coconut Shrimp Curry

Creamy, flavorful and delicious, this Thai Coconut Shrimp Curry recipe comes together in under 20 minutes and is infused with both yellow curry powder and red curry paste, coconut milk, tender veggies, and perfectly seasoned shrimp. 

It’s like a perfect Asian take-out meal that you make at home with mostly pantry staples. 

Pick up Waterfront BISTRO Shrimp on sale at Safeway to make this delicious Thai Coconut Shrimp Curry for dinner this week. 

Ingredients

• 1 lb. extra jumbo shrimp, peeled and deveined – Tender, sweet shrimp that cook quickly and soak up the rich curry sauce.

• Olive oil – Adds a smooth base for sautéing aromatics and enhancing flavor.

• Salt and pepper – Simple seasoning to bring out the natural flavors of the shrimp and vegetables.

• O Organics yellow curry powder (2 tsp, divided) – Warm, earthy spice blend infuses the dish with golden color and mild heat.

• Onion, diced – Adds sweetness and depth as it caramelizes in the pan.

• Garlic, minced – Provides bold, savory flavor and aromatic richness.

• Fresh ginger (1-inch knob, grated) – Brings a zesty, slightly spicy brightness to the curry.

• Red bell pepper, sliced – Adds crisp texture and a pop of sweetness and color.

• Red curry paste – Concentrated mix of chili, lemongrass, and spices for bold, authentic Thai-style heat.

• Coconut milk (O Organics) – Creamy, slightly sweet base that creates a rich and velvety sauce.

• Vegetable broth (1/2 cup) – Lightens the curry and helps balance the richness of the coconut milk.

• Spinach, roughly chopped (2 cups) – Adds fresh greens that wilt beautifully into the sauce.

• Lime – Squeezed at the end for a tangy, refreshing contrast to the creamy curry.

• Green onion, for garnish – Offers a mild, fresh bite and color.

• Fresh basil, for garnish – Adds aromatic herbal notes that complement the curry spices.

• Rice or cauliflower rice, for serving – A soft, absorbent base to soak up all the delicious sauce.

How to Make Thai Coconut Shrimp Curry

Thaw and peel the shrimp.  You can leave the tails on or remove them – this is your choice.  

Place the shrimp in a small bowl and drizzle with 1 tablespoon olive oil.  Toss the shrimp with 1 teaspoon yellow curry powder, salt, and pepper until coated. 

Heat a large skillet over medium-high heat.  Add the shrimp and oil from the bowl and cook the shrimp for 2 minutes on each side until pink and cooked through.  Remove the shrimp to a plate.  Add 1 tablespoon olive oil to the skillet, followed by the diced onions.  

Cook the onions for 3-4 minutes until translucent.  Add the ginger and garlic and cook until fragrant, about one minute.  Add the red bell pepper and cook for 2-3 minutes until softened.  

Stir in 1 teaspoon yellow curry powder and the red curry paste.  Add the coconut milk and vegetable broth and stir until combined.  Add the shrimp back to the pan and remove it from the heat.   

Garnish with fresh chopped green onions, lime wedges, jalapeno slices, and cilantro if desired.  Serve with rice or cauliflower rice for a low-carb meal. 

Note – this is not spicy, but if you are at all sensitive to heat, you can add 1 tablespoon brown sugar at the same time as the red curry paste.  The sugar mellows out the heat of the paste and gives you a milder curry.  

Thai Coconut Curry Shrimp

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Course: Main Course

Cuisine: Asian

Keyword: Coconut Curry Shrimp, Thai Coconut Curry Shrimp, Thai Shrimp Curry

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories:

Author: Eva Fry

Ingredients

• 1 lb. extra jumbo shrimp peeled and deveined
• olive oil
• salt and pepper to taste
• 2 teaspoons O Organics yellow curry powder divided
• 1 onion diced
• 2 garlic cloves minced
• 1- inch ginger nob grated
• 1 red bell pepper sliced
• 3 tablespoons red curry paste
• 1 can O Organics coconut milk
• 1/2 cup vegetable broth
• 2 cups spinach roughly chopped
• lime
• green onion for garnish
• cilantro for garnish optional
• rice or cauliflower rice for serving

Instructions

• Thaw and peel the shrimp.  You can leave the tails on or remove them - this is your choice.
• Place the shrimp in a small bowl and drizzle with 1 tablespoon olive oil.  Toss the shrimp with 1 teaspoon yellow curry powder, salt, and pepper until coated.
• Heat a large skillet over medium-high heat.  Add the shrimp and oil from the bowl and cook the shrimp for 2 minutes on each side until pink and cooked through.  Remove the shrimp to a plate.  Add 1 tablespoon olive oil to the skillet, followed by the diced onions.
• Cook the onions for 3-4 minutes until translucent.  Add the ginger and garlic and cook until fragrant, about one minute.  Add the red bell pepper and cook for 2-3 minutes until softened.
• Stir in 1 teaspoon yellow curry powder and the red curry paste.  Add the coconut milk and vegetable broth and stir until combined.  Add the shrimp back to the pan and remove it from the heat.
• Garnish with fresh chopped green onions, lime wedges, jalapeno slices and cilantro if desired.  Serve with rice or cauliflower rice for a low carb meal

Notes

Note - this is not spicy, but if you are at all sensitive to heat, you can add 1 tablespoon brown sugar at the same time as the red curry paste.  The sugar mellows out the heat of the paste and gives you a milder curry.  

I love serving this coconut curry shrimp over rice (Jasmine or Basmati) with a squeeze of fresh lime juice. It reheats beautifully, which makes it 100% meal prep-friendly. Basically, there is very little NOT to love about this dish, and it can become a regular on the meal rotation. 

You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!

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