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Creamy Coconut Shrimp Curry with Thai Basil

creamy coconut shrimp curry with Thai basil - featured image
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A quick and easy authentic Thai shrimp curry featuring creamy coconut milk and fresh Thai basil, perfect for a flavorful weeknight dinner.

Ingredients

Scale
  • 1 tablespoon vegetable oil (or coconut oil for extra flavor)
  • 2 tablespoons red curry paste (Mae Ploy brand recommended)
  • 1 can (14 oz / 400 ml) full-fat coconut milk (shake well before opening)
  • 1 tablespoon fish sauce (use soy sauce for vegetarian option)
  • 1 teaspoon brown sugar
  • 1 lb (450 g) raw shrimp, peeled and deveined (medium size works best)
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 1 small red chili, sliced thin (optional)
  • 1 cup fresh Thai basil leaves (loosely packed)
  • Juice of 1 lime
  • Chopped cilantro or scallions (optional, for garnish)
  • Steamed jasmine rice or sticky rice (to serve)

Instructions

  1. Rinse shrimp under cold water and pat dry with paper towels. Set aside.
  2. Place your skillet or wok over medium heat and add the vegetable oil. Once shimmering, add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant but not browned.
  3. Add the red curry paste to the pan and stir continuously for about 1 to 2 minutes to release the paste’s flavors.
  4. Slowly pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly, about 3 to 5 minutes.
  5. Stir in fish sauce, brown sugar, and sliced chili. Taste and adjust seasoning.
  6. Add the shrimp to the simmering sauce, stirring gently to coat. Cook for 3 to 5 minutes until shrimp turn pink and opaque. Avoid overcooking.
  7. Tear the basil leaves and stir into the curry just before removing from heat.
  8. Squeeze fresh lime juice over the curry and give one last gentle stir.
  9. Ladle curry over steamed jasmine rice, garnish with cilantro or scallions if desired, and serve immediately.

Notes

Toast the curry paste in oil to enhance flavor. Avoid overcooking shrimp to keep them tender. Add fresh Thai basil at the end to preserve aroma. Adjust spice level by modifying chili and curry paste amounts. If curry is too thick, add water or broth to loosen. Leftovers keep well refrigerated for up to 3 days and freeze for up to 1 month.

Nutrition

Keywords: shrimp curry, coconut curry, Thai basil, quick dinner, easy Thai recipe, creamy curry, weeknight meal

Find it online: https://tomyumy.com/creamy-coconut-shrimp-curry-with-thai-basil-easy-authentic-recipe-for-dinner/