Thai Shrimp Curry

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Nelli

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This Thai Shrimp Curry is coconut flavored with peanut butter which makes a classic Thai inspired creamy sauce with bell peppers and sauteed shrimps.

This dish is perfect for weeknights when you want something special, or for entertaining when you want big flavor with minimal stress.

My husband and I have travelled to Thailand twice in our lives and we loved the food there. We would often eat Thai Shrimp Curry on a daily basis as we stayed there for over 2 months at a time. I often told myself that today I will order something else other than Thai Shrimp Curry but you guessed it I always went back to it. I love this dish so much as it tastes so refreshing and light. It’s creamy and packed full of flavor.

I will show you have to make this incredible easy recipe. You can create a dish that feels comforting, vibrant, and deeply satisfying. Whether you’re new to Thai cooking or already a fan, this curry is one you’ll come back to again and again. My lovely sister-in-law made this delicious dish one time when we came over for supper and I fell immediately in love. It brought me back to so many nice memories from Thailand.

Why You’ll Love This Thai Shrimp Curry

  • Ready under 30 minutes
  • Creamy, aromatic, and custamizable
  • Naturally gluten-free
  • Pairs beautifully with rice or noodles
  • Restaurant-quality flavor at home

Ingredients of Thai Shrimp Curry

  • Jumbo shrimps
  • Olive oil
  • Garlic
  • Salt & pepper
  • Curry powder
  • Smoked paprika
  • Onions
  • Bell peppers red, orange, yellow
  • Green onions
  • Coconut cream
  • Brown sugar
  • Fish sauce
  • Peanut butter

How to Make Thai Shrimp Curry

  1. Peel and devein shrimps. Place the shrimps in a bowl with 1 Tbsp of olive oil, 2 minced garlic cloves, salt, pepper, smoked paprika and curry powder. Toss to coat and let marinate for 10 minutes.
  2. Heat a 12 inch skillet over medium high heat with 1 Tbsp of olive oil. Add the chopped onions and bell peppers cook until softened about 5 minutes. Transfer vegetables to a bowl.
  3. Add 1 Tbsp of olive oil to the skillet and sautee the shrimps for 2 minutes each side. Transfer the shrimps to a plate.
  1. In another bowl mix the coconut cream, fish oil, peanut butter, brown sugar, curry powder, salt, pepper and smoked paprika and stir well.
  2. Transfer the cooked onions and bell peppers back into the skillet and pour the coconut cream mixture over the vegetables.
  3. Bring to a boil then reduce to simmer and cook until slightly reduced about 5 minutes.
  4. Add the cooked shrimps to the skillet and toss to coat.
  5. Garnish with chopped green onions. Serve over rice or noodles.

Tips for Perfect Shrimp Curry

  • Use raw shrimp, not pre-cooked
  • Gently simmer the curry
  • Taste as you go and adjust sweetness, salt, and acidity if added lime.
  • If the curry is too spicy, add more coconut cream
  • If it’s too rich, a splash of lime juice fixes it instantly

What to Serve with Thai Shrimp Curry

  • Steamed rice
  • Coconut rice
  • Rice noodles
  • Quinoa or cauliflower rice for a lighter option

Storage & Reheating

  • Store leftovers in an airtight container for up to 2 days
  • Reheat gently on the stove (avoid microwaving shrimp too long)
  • Best enjoyed fresh, as shrimp can toughen when reheated

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Thai Shrimp Curry

This Thai Shrimp Curry is coconut flavored with peanut butter which makes a classic Thai inspired creamy sauce with bell peppers and sauteed shrimps.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 4 people
Course: Dinner
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Jumbo shrimp peeled and deveined
  • 3 tbsp Olive oil divided2
  • 2 cloves Garlic minced or pressed
  • 1 Onion chopped
  • 1 Yellow bell pepper seeded and chopped in cubes
  • 1 Orange bell pepper seeded and chopped in cubes
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Curry powder
For the Curry Cream:
  • 1 can Coconut cream
  • 1 tbsp Fish oil
  • 2 tbsp Peanut butter
  • 2 tbsp Brown sugar
  • 1/4 tsp Curry powder
  • 1/4 tsp Smoked paprika
  • 1 bunch Green onions chopped for garnish

Equipment

  • 1 Skillet

Method
 

  1. Peel and devein shrimps. Place the shrimps in a bowl with 1 Tbsp of olive oil, 2 minced garlic cloves, salt, pepper, smoked paprika and curry powder. Toss to coat and let marinate for 10 minutes.
  2. Heat a 12 inch skillet over medium high heat with 1 Tbsp of olive oil. Add the chopped onions and bell peppers cook until softened about 5 minutes. Transfer vegetables to a bowl.
  3. Add 1 Tbsp of olive oil to the skillet and sautee the shrimps for 2 minutes each side. Transfer the shrimps to a plate.
For the Curry cream:
  1. In another bowl mix the coconut cream, fish oil, peanut butter, brown sugar, curry powder, salt, pepper and smoked paprika and stir well.
  2. Transfer the cooked onions and bell peppers back into the skillet and pour the coconut cream mixture over the vegetables.
  3. Bring to a boil then reduce to simmer and cook until slightly reduced about 5 minutes.
  4. Add the cooked shrimps to the skillet and toss to coat.
  5. Add the cooked shrimps to the skillet and toss to coat.

Notes

  • Use raw shrimp, not pre-cooked, for the best texture and flavor. Shrimp cook quickly and can become rubbery if overcooked
  • Simmer gently to prevent the coconut cream from separating
  • Balance flavors with fish sauce (salty), brown sugar (sweet), lime juice (acidic)
  • If the curry is too spicy, add a splash of extra coconut cream

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