One Pot Coconut Curry Shrimp
on Jun 03, 2024
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This Thai coconut curry shrimp is made in one pot, filled with tons of flavors like red curry paste, ginger, and fish sauce! Looking for more Thai recipes? Be sure to pair this with our Thai-Inspired Tomato Salad, or Thai Steak Salad.
What ingredients do you need for this one pot coconut curry shrimp recipe?
Oil: Use neutral oil to cook the shrimp, bell pepper, and ginger.
Shrimp: Jumbo shrimp that are peeled and deveined are the base of this recipe. We left the tails on, but you could remove them before you cook them.
Bell Peppers and Ginger: The bell peppers and ginger add depth of flavors, and some crunchy, to the curry. Ginger paste works as a substitute for fresh ginger.
Red Curry Paste: Use store-bought red curry paste to build on the flavors of this curry! You can also make homemade red curry paste as well!
Spinach: Fresh baby spinach adds a hint of sweetness to the curry. If you want to add more vegetables, some mushrooms and carrots will pair perfectly as well.
Tomatoes: Roma tomatoes have the best amount of flavor and juice to create the base of the broth. Alternatively, any type of tomato on hand can be swapped.
Coconut Milk and Fish Sauce: Add full-fat coconut milk and fish sauce to make the curry creamy and give it deeper umami.
Fresh Cilantro and Lime: Save this for the garnish.
Shrimp Curry Recipe Instructions
Cook the shrimp: In a large deep skillet or Dutch oven with a lid, heat a drizzle of neutral oil over medium heat, until glistening. Add in your shrimp, in a clockwise motion, searing on each side, for 1 to 2 minutes. Transfer to a plate.
Saute the bell peppers, ginger, and red curry paste: To the same skillet on medium heat, add your bell peppers, ginger, and red curry paste. Give it a big stir, and allow your peppers to soften just a tad, about 1 to 2 minutes.
Add spinach and tomatoes: Add in your spinach, and season with white pepper. Give everything a big toss until your spinach has wilted, then add in your tomatoes, tossing to combine.
Add coconut milk and let it simmer: Finish by adding in your coconut milk, stirring everything together. Cover on medium-low heat, for about 10 to 15 minutes.
Cook shrimp with everything: Add back in your shrimp to finish poaching for another minute, cooking and warming through.
Serve: Finish with fish sauce. Pour in bowls, and top with cilantro and freshly squeezed lime juice.
Tips, Tricks and Substitutions
The coconut curry sauce will taste delicious on top of rice or cauliflower rice, brown rice, or jasmine and basmati rice.
Keep leftovers in an airtight container and store them in the refrigerator for up to three days. Then, reheat the shrimp curry on the stove or in the microwave.
Yes! Just make sure you are taking some time to thaw out the shrimp before poaching it into your curry base.
Check out more of our favorite soups and stew recipes!
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Dinner
Brothy Beans and Greens
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French Onion Soup
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Lemon White Bean Chicken Soup
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One Pot Coconut Curry Shrimp
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 pound shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 thumb ginger, minced
- 1 tablespoon red curry paste
- 1 cup baby spinach
- White pepper
- 2 Roma tomatoes, quartered
- 1 can full-fat coconut milk
- 1 teaspoon fish sauce, plus more to taste
- Serve with finely chopped cilantro and a lime squeeze
Instructions
- In a large deep skillet or Dutch oven with a lid, heat a drizzle of neutral oil over medium heat, until glistening. Add in your shrimp, in a clockwise motion, searing on each side, for 1 to 2 minutes. Transfer to a plate.
- To the same skillet on medium heat, add your bell peppers, ginger, and red curry paste. Give it a big stir, and allow your peppers to soften just a tad, about 1 to 2 minutes.
- Add in your spinach, and season with white pepper. Give everything a big toss until your spinach has wilted, then add in your tomatoes, tossing to combine.
- Finish by adding in your coconut milk, stirring everything together. Cover on medium-low heat, for about 10 to 15 minutes.
- Add back in your shrimp to finish poaching for another minute, cooking and warming through. Finish with fish sauce. Pour in bowls, and top with cilantro and freshly squeezed lime juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There’s no curry in this recipe?
Thanks for pointing that out! It’s red curry paste and not red chili paste. 🙂 We just updated it!
This looks amazing!!! Can’t wait to try it. Just a question though.. What is Tessamae’s Lemon Garlic and what is the purpose?
Tessemae’s is the brand, and they have an amazing Lemon Garlic that I love to use to mix in soups, and saute with instead of using oil somtimes! If you can’t get your hands on it, it’s fine to just sub with fresh lemon/lime juice in this case.
Delicious!! 10/10 and we used rice ramen by lotus foods instead of the rice because that’s all we had and figured it would be good still. Well, we were right! I highly recommend you try this dish.
So happy to hear it, Olivia!!