Experience the rich flavors of Coconut Thai shrimp curry, a delightful dish that marries the sweetness of coconut milk with the warmth of aromatic spices. This easy shrimp curry recipe features tender shrimp and hearty chickpeas, creating a satisfying one-pot shrimp dinner that’s perfect for any occasion. Whether you’re looking for quick and healthy dinner ideas or a flavorful shrimp dish to impress guests, this creamy coconut curry will surely become a favorite. The combination of fresh ingredients and bold flavors makes this dish not only delicious but also visually appealing, showcasing a vibrant array of colors from the vegetables.

Ingredients

• For the curry:
  • 1 lb (450g) large shrimp, peeled and deveined. Opt for fresh shrimp if available, as they will provide the best flavor and texture.
  • 1 can (13.5 oz) coconut milk, preferably full-fat for a richer flavor. Light coconut milk can be used for a lower calorie option but may alter the creaminess.
  • 1 cup chickpeas, drained and rinsed to reduce sodium content and improve texture.
  • 1 tablespoon red curry paste, adjust according to your desired spice level. Look for brands that use natural ingredients without preservatives for the best taste.
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option), which adds a salty, umami flavor that complements the sweetness of the coconut.
  • 1 tablespoon brown sugar, which balances the flavors. You can also use palm sugar for a more authentic taste.
  • 2 cloves garlic, minced, for an aromatic base that enhances the overall flavor.
  • 1 inch fresh ginger, grated, which will add a warm and spicy note to the dish.
  • 1 red bell pepper, sliced, provides sweetness and crunch to the curry.
  • 1 cup fresh spinach (optional), which adds a nutritional boost and a pop of color.
  • 2 tablespoons vegetable oil, for sautéing the aromatics; you can use coconut oil for added flavor.
  • Juice of 1 lime, which brightens the dish and adds a refreshing acidity.
  • Fresh cilantro for garnish, adding freshness and a burst of flavor to the presentation.
• For the rice:
  • 1 cup jasmine rice, known for its fragrant aroma and fluffy texture when cooked.
  • 2 cups water or broth, using broth can enhance the flavor of the rice.
  • 1 tablespoon coconut oil or butter (optional), for an extra layer of richness and flavor.

Steps / Instructions

1. Prepare the rice: In a medium saucepan, combine the jasmine rice and water or broth. Add coconut oil or butter for extra flavor, if desired. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes to allow the rice to steam and become fluffy.
2. Sauté the aromatics: In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant, being careful not to burn them. This step is crucial for developing the foundational flavors of your Coconut Thai shrimp curry.
3. Add vegetables: Stir in the sliced red bell pepper and cook for another 2-3 minutes, until slightly softened. The bell pepper will add both sweetness and color, enhancing the dish’s visual appeal.
4. Incorporate the curry base: Add in the red curry paste, fish sauce, and brown sugar. Mix well and cook for another minute to allow the flavors to meld together. This will create a rich, aromatic base that will infuse the shrimp and vegetables.
5. Cook the shrimp: Pour in the coconut milk and bring the mixture to a gentle simmer. Add the shrimp and chickpeas, cooking for 5-7 minutes until the shrimp are pink and opaque, stirring occasionally to ensure even cooking. The shrimp are done when they curl slightly and lose their translucent appearance.
6. Add spinach: If using, add the fresh spinach during the last minute of cooking, allowing it to wilt. The spinach will brighten the dish and add nutritional value.
7. Finish the dish: Remove from heat and stir in lime juice for a fresh, zesty touch. Season with additional salt or fish sauce if needed, tasting and adjusting as necessary to achieve the perfect balance of flavors.
8. Serve: Fluff the jasmine rice with a fork and serve the Coconut Thai shrimp curry over it. Garnish with fresh cilantro for a burst of color and flavor, making the dish visually enticing and aromatic.

Tips & Tricks

• Storage: This Coconut Thai shrimp curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, ensuring it’s heated through without overcooking the shrimp.
• Make-ahead option: You can prepare the curry base in advance and add the shrimp and spinach just before serving to keep the shrimp from overcooking. This is a great option for meal prepping or hosting gatherings.
• Common mistakes: Avoid overcooking the shrimp; they should be just opaque and tender. Also, be careful with the saltiness of the fish sauce; taste before adding more. Remember that the flavors will concentrate as the dish simmers.
• Pro technique: For a thicker curry, simmer the coconut milk uncovered for a few minutes to reduce it slightly. This will enhance the creaminess and depth of flavor in your Coconut Thai shrimp curry.

Variations

For those with dietary restrictions or preferences, this Coconut Thai shrimp curry recipe can be easily adapted. Substitute shrimp with tofu or chicken for a non-seafood option. For a vegan twist, skip the fish sauce and replace the shrimp with extra chickpeas or vegetables. You can also experiment with different vegetables like zucchini, snap peas, or carrots to diversify the dish. You can learn more about this topic.

Additionally, feel free to play around with the spices by adding turmeric, cumin, or coriander for a unique flavor profile. Adjust the level of heat by increasing or decreasing the amount of red curry paste to suit your taste. Check out our related guide for more tips.

Serving Suggestions

Present your Coconut Thai shrimp curry in deep bowls over a generous serving of jasmine rice for a comforting meal. Pair it with a side of fresh cucumber salad or mango salsa to enhance the tropical flavors. A chilled glass of Thai iced tea or coconut water complements the curry beautifully, making for a refreshing experience. Consider adding a few lime wedges on the side for an extra zing, allowing guests to customize their flavor experience. This not only enhances the dish visually but also brightens the flavors with a fresh squeeze of citrus.

Print

Coconut Thai Shrimp Curry With Chickpeas and Rice

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Thai Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

Experience the rich flavors of Coconut Thai shrimp curry, a delightful dish that marries the sweetness of coconut milk with the warmth of aromatic spices. This easy shrimp curry recipe features tender shrimp and hearty chickpeas, creating a satisfying one-pot shrimp dinner that’s perfect for any occasion. Whether you’re looking for quick and healthy dinner ideas or a flavorful shrimp dish to impress guests, this creamy coconut curry will surely become a favorite.

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Ingredients

US Metric

• 1 lb (450g) large shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk, preferably full-fat
• 1 cup chickpeas, drained and rinsed
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce (or soy sauce for vegetarian option)
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup fresh spinach (optional)
• 2 tablespoons vegetable oil
• Juice of 1 lime
• Fresh cilantro for garnish
• 1 cup jasmine rice
• 2 cups water or broth
• 1 tablespoon coconut oil or butter (optional)

Directions

1.

In a medium saucepan, combine the jasmine rice and water or broth. Add coconut oil or butter if desired. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

2.

In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

3.

Stir in the sliced red bell pepper and cook for another 2-3 minutes until slightly softened.

4.

Add in the red curry paste, fish sauce, and brown sugar. Mix well and cook for another minute.

5.

Pour in the coconut milk and bring the mixture to a gentle simmer. Add the shrimp and chickpeas, cooking for 5-7 minutes until the shrimp are pink and opaque.

6.

If using, add the fresh spinach during the last minute of cooking, allowing it to wilt.

7.

Remove from heat and stir in lime juice. Season with additional salt or fish sauce if needed.

8.

Fluff the jasmine rice with a fork and serve the Coconut Thai shrimp curry over it. Garnish with fresh cilantro.