Thai Coconut Shrimp Curry

I have always been a big fan of flavor. This dish perfectly exemplifies that. I am always craving spicy Thai food, the spicier the better. While this curry isn’t the spiciest in the world it certainly does the trick, and all without having to buy a thousand different spices. It also took only about 30 minutes to make. The trick: preparation in advance. Chop all of your vegetables before you heat the stove. Be super organized and a food nerd like me and put every ingredient in a separate little bowl to be poured in at exactly the right time I felt like I was hosting a show on the Food Channel. (Hey, fake it til ya make it, right?). I have served this curry so many ways: on top of rice, pasta, quinoa, even by itself like a stew. It’s easy, fast to make, and tastes impressively good. So next time you’re picking up the takeout Thai restaurant menu, pick up this recipe instead. You’ll thank me later.

Thai Coconut Shrimp Curry (makes about 5 servings)


  • 15 frozen shrimp, defrosted
  • 1 can coconut milk
  • 2-3 Tablespoons Thai Red Curry pasta (change this based on spice preference)
  • 2 Tablespoons minced ginger (or shredded fresh ginger)
  • 1/2 cup broccoli
  • 1/2 onion, coarsely chopped
  • 1/2 cup mushrooms, thickly sliced
  • 1 1/2 cups kale, rinsed and coarsely chopped
  • 1/4 cup scallions, rinsed and chopped
  • 3 cloves garlic, minced
  • 3 Tablespoons olive oil
  • Salt and Pepper, to taste


In a large saucepan, heat oil over medium heat. Add onion and stir together for a couple minutes. In a separate bowl, whisk together coconut milk and red curry paste. Tasta and adjust spicy factor to your preference. Add chopped broccoli, mushroom, kale, garlic, and ginger to the saucepan. Stir well and let the vegetables wilt for about a minute or two. Add the coconut milk/curry mixture into the saucepan, along with the shrimp. Season with salt and pepper to preference and add scallions. Turn the heat on low and let the curry simmer for 5 minutes, or until all the ingredients are warmed through. Serve over grain of choice.

Optional ideas: use chicken instead of shrimp, add different vegetables (sliced potato, red bell peppers).


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