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coconut shrimp thai curry recipe

Thai-Style Coconut Shrimp Curry Recipe

This fragrant curry will fill your house with the mouthwatering aromas of Thai--and it sure beats takeout! 

Course Main Course
Cuisine Thai
Diet and Health healthy-ish
Ingredient shrimp
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Created by Annette Tomei


Prepare in advance:

  • 2 cups cooked rice prepared as desired
  • 24 raw jumbo shrimp peeled and deveined – Optional: shells reserved for stock*
  • 1 small head cauliflower separated into florets tossed with coconut oil, salt and pepper, roasted to golden brown, or half a large head
  • 2 in medium-large yams peeled, cut into half moons, and blanchedboiling salted water until just tender

*Optional Shrimp stock:

  • cups sauté the shells from the shrimp in 1 teaspoon coconut oil until they turn pink then add 1 1/2vegetable or chicken stock. Bring to a simmer for 30 minutes then strain.

To prepare the curry:

  • 3 tbsp coconut oil
  • 2 tbsp freshly chopped ginger
  • 2 cloves fresh garlic chopped
  • 1 tbsp chopped tender lemongrass
  • 1/8 cup chopped scallion whites (from 1 bunch greens sliced thin and reserved for garnish)
  • 1 tbsp prepared green curry
  • 1 red bell pepper cut into 1/2-inch strips
  • yams from above
  • cauliflower florets from above
  • 1 can light coconut milk
  • 1 1/2 cups light stock (shrimp stock from above vegetable, or chicken)
  • 1 Thai chile optional
  • 2 kefir lime leaves
  • 1-2 tbsp Thai fish sauce nam pla
  • 1-2 tbsp soy sauce
  • 2 tbsp coconut sugar or to taste, or turbinado sugar
  • shrimp from above
  • zest and juice of 1 lime
  • greens from 1 bunch scallions from above
  • 1 bunch cilantro cleaned and roughly chopped
  • 1/4 cup chopped roasted peanuts optional
  • 1 lime quartered


  1. Heat a wok or large straight-side skillet over medium-high heat. Add the coconut oil and heat for a minute.
  2. Add the ginger, scallion whites, garlic, and lemongrass. Sauté until tender (1-2 minutes).
  3. Add the green curry paste, sauté for 30 seconds.
  4. Add the red bell pepper and sauté for a minute.
  5. Add the yam. Brown slightly.
  6. Add the cauliflower florets. Heat through.
  7. Add the coconut milk, stock, kefir leaves and chile. Bring to a boil, then reduce to a simmer.
  8. Simmer for 15-20 minutes until the liquid reduces by 25%.
  9. Season to taste with fish sauce (the key to authentic flavor), soy, coconut sugar, and lime zest while maintaining a simmer.
  10. Add the shrimp and continue to simmer until the shrimp is cooked through (approximately 3-5 minutes).
  11. Add the lime juice. At the same time, warm the cooked rice (if necessary).
  12. To serve: place 1/2 cup rice in a bowl. Top with 6 shrimp, 1/4 of the vegetables and broth as desired (careful for the chile, if used). Garnish with scallion greens, cilantro, chopped peanuts, and a lime wedge.