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Coconut Red Curry Shrimp

  • Author: Meagan


This super simple find is adapted from Cooking Light, and it totally reminds me of Thailand – big bowls of saucy, spicy, coconut curry on rice – definitely throw in some fresh pineapple.  Enjoy!



Coconut Red Curry Shrimp

1 to 2 T. coconut oil

1 white onion, finely chopped AND 2+ T. red curry paste (or more to taste, we like it hot!)

1 T. sugar

~2 lbs. large shrimp, peeled and deveined (I use a 907 g bag)

1 can (400 mL/14 oz) coconut milk AND 1 T. fish sauce

1/2 c. chopped green onions

1/4 c. chopped fresh basil

fresh pineapple cut into bite-sized pieces – optional (but really not optional)


Heat up the oil in a large skillet and add the onion and curry paste.  Saute for a couple of minutes, stirring continually to work in the paste.  Sprinkle in the sugar, give it a good stir and then add in all of the shrimp.

Cook the shrimp for 3 to 5 minutes until they are no longer pink, then stir in the coconut milk and fish sauce and bring the whole thing just to a boil – basically you want everything to be completely heated through.

Remove the skillet from the heat, stir in the green onions and basil (and pineapple if using) and then spoon liberally over a big bowl of rice (or riced cauliflower).  We had broccoli with it, but a prettier suggestion is sauteed snow peas (we also love roasted asparagus in bite-sized pieces).

  • Category: Shrimp, Curry, Thai


From Meagan's Kitchen

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