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Thai Shrimp Curry

Love Asian food? Look no further than this delicious and fragrant Thai Shrimp Curry.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian, Thai
Keyword: Asian, Curry, Dinner, Shrimp
Servings: 4
Calories: 387kcal


  • 4 tablespoons coconut oil
  • ½ onion cut into 6 chunks
  • 2 tablespoons green curry paste
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon yellow curry powder
  • 1 tablespoon peanut butter or almond butter
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 carrot halved and sliced into half-moon shapes
  • 1 cup broccoli florets
  • 1 pound raw shrimp peeled and deveined
  • Juice from half a lime
  • 2 tablespoons chopped cilantro
  • Pinch of Kosher salt optional


  • Melt the coconut oil in a large pot at medium-high heat. Add the onion, break it up a bit with a spoon and cook until soft (about 5 minutes), stirring often.
  • Add the next 5 ingredients and stir together for about 1 minute. Add the coconut milk and vegetable stock. Stir together, bring to a boil and reduce heat to low. Lightly simmer for about 10 minutes.
  • Add the soy sauce, fish sauce, carrots, and broccoli. Increase heat to high and bring to a boil. As it starts to boil, add the shrimp and reduce heat back to low. Stir together and continue cooking until the shrimp turns pink and the vegetables are tender (about 3 minutes).
  • Turn off the heat. Add the lime juice and cilantro. Adjust the seasoning if necessary with a pinch of salt, more lime juice, or more curry paste/powder for additional heat.