Red Thai Coconut Curry Shrimp

If there’s one dish I could eat on repeat without getting bored, it’s this Thai Red Curry with Shrimp and Vegetables. It’s creamy, cozy, packed with flavor, and comes together in a flash — perfect for a lazy weeknight or when you want to impress without stress. And let me tell you, that star anise and cardamom-infused rice? Total game changer. Once you try it, you’ll never go back to plain rice again.

Why This Recipe Is Always in My Dinner Rotation

Curry always feels like comfort food with a twist — warm, bold, and just a little bit exotic without being fussy. And this version? It’s my go-to when I want something that tastes like it simmered for hours but really came together in 30 minutes.

What makes this curry extra special is how it layers flavor without needing complicated techniques. The red curry paste gets bloomed with fresh aromatics, the coconut milk makes everything velvety, and that final hit of lime juice brightens it all up like magic.

Oh, and the shrimp — they cook up in minutes, soak in all that flavor, and turn this curry into a complete showstopper.

Let’s Talk About That Infused Rice

You know how sometimes you eat something and think, “Wait, what’s that delicious background flavor?” That’s what happens when you serve this curry over rice that’s been simmered with star anise and cardamom pods.

I grew up eating plain basmati rice, and it’s lovely on its own. But one evening I decided to toss in a couple of star anise and a few cardamom pods I had lying around, and wow — it was like the rice had gone to culinary school. It adds this gentle warmth and perfume that pairs perfectly with the creamy coconut curry.

Sometimes I switch things up with bay leaves or a sprinkle of toasted coconut, but for this dish, star anise and cardamom are the winners. Just throw them into the pot with your rice and water — nothing fancy.

My Practical Tips for Building More Flavor

If you’ve got 30 minutes, you’ve got time to make curry that tastes like your favorite Thai restaurant. These little tweaks take it from good to “where have you been all my life?” level:

• Bloom your curry paste: I always sauté the red curry paste with minced garlic, fresh ginger, scallions, and shallots. That quick hit of heat wakes everything up and builds a beautiful base.

• Full-fat coconut milk only: Don’t go for the light version — it just doesn’t bring the same richness. I always keep a couple of cans in my pantry for emergency curry cravings.

• Fresh herbs and citrus at the end: Lime juice, lime zest, chopped cilantro, and Thai basil (if I can find it) go in last. It’s that burst of freshness that makes everything sing. And yes, I always serve lime wedges on the side — trust me, people love squeezing in their own.

• Customize your veggies: I go for quick-cooking ones — think thin bell pepper strips, baby broccoli florets, and carrot ribbons (a veggie peeler works great here). Zucchini noodles or snap peas are great swaps too.

Cooking Notes and Shortcuts

This dish works especially well when I’ve got shrimp in the freezer and a crisper drawer with just a few lonely vegetables. The curry broth is so flavorful that even minimal add-ins taste like you planned them.

Shrimp cooks in the curry broth in just a few minutes, soaking up all that goodness without overcooking. If shrimp isn’t your thing, try scallops, chunks of salmon, or even a white fish like cod. Anything that cooks quickly will work beautifully.

I’ve even used tofu a few times for a meatless version — just pan-fry it separately until golden, then toss it into the finished curry.

The Finishing Touch That Makes It Irresistible

The last thing I do before serving is stir in lime zest, fresh lime juice, a splash of soy sauce for depth, and a big handful of cilantro. It ties everything together and makes the whole kitchen smell like something out of a food magazine.

Pair that with a scoop of the infused rice and… well, I usually don’t bother with side dishes. It’s a full, satisfying meal on its own.

Serving Suggestions That Just Work

This curry is so flavorful that it really doesn’t need anything fancy on the side. Here’s how I usually serve it:

• A big bowl of infused rice underneath, soaking up all that coconut curry.

• Extra lime wedges on the side — because more citrus = more joy.

• If I’m feeling extra, I’ll toast some naan or flatbread to dip into the sauce.

Sometimes I serve it family-style in a big pot in the middle of the table, and everyone digs in. That’s my kind of dinner.

Storage and Make-Ahead Tips

Leftovers? Yes, please.

• Fridge: Store the curry and rice separately in airtight containers. The curry keeps well for up to 3 days, and the flavor gets even better overnight.

• Reheat: Warm it gently on the stove or in the microwave with a splash of water or extra coconut milk to loosen the sauce.

• Make-ahead tip: You can prep the aromatics and veggies in advance — chop everything the night before and store it in the fridge. Makes dinnertime even easier.

  Yield: 4

  Red Thai Coconut Curry Shrimp

  

  Print

  This Thai red curry is all about big flavor with little effort—juicy shrimp, tender veggies, and a silky coconut milk broth full of warm spices.

  Prep Time 20 minutes

  Cook Time 20 minutes

  Total Time 40 minutes

  Ingredients

  For the infused rice:

  • 1 cup basmati rice
  • 1 ¾ cups water
  • 3 cardamom pods, lightly crushed
  • 2 star anise pods
  • ½ teaspoon salt

  For the red curry:

  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 shallot, thinly sliced
  • 2 scallions, thinly sliced
  • ¼ cup Thai red curry paste
  • 2 cans (14.5 oz each) full-fat coconut milk
  • 1 yellow bell pepper, very thinly sliced
  • 1 small broccoli crown, broken into small florets
  • 2 large carrots, shaved into ribbons
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • Zest and juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Salt and black pepper to taste

  For serving:

  • Extra cilantro
  • Thai basil (or regular basil)
  • Additional scallions
  • Lime wedges

  Instructions

  1. Start with the rice. In a medium saucepan with a tight-fitting lid, bring the water to a boil. Stir in the basmati rice, cardamom pods, star anise, and salt. Cover, reduce heat to low, and let it cook for 15 to 20 minutes until the water is absorbed and the rice is fluffy. Once done, fluff it gently with a fork and remove the cardamom and star anise before serving.
  2. While the rice is simmering, get the curry going. Heat a large skillet over medium heat and melt the coconut oil. Add the garlic and ginger with a tiny pinch of salt, stirring just until they’re fragrant—about 30 seconds to 1 minute.
  3. Add the scallions and shallots next and let them soften for a couple of minutes. Stir in the red curry paste and cook for another minute or two, stirring constantly to toast the paste without burning it.
  4. Pour in the coconut milk and season with salt and pepper. Raise the heat and bring everything to a gentle boil.
  5. Once bubbling, add the shrimp, bell pepper, broccoli, and carrot ribbons. Simmer just until the shrimp turn pink and the veggies are cooked but still a little crisp—around 2 to 3 minutes.
  6. Remove from heat and finish with the lime zest, juice, soy sauce, and chopped cilantro. Give it a final taste and adjust the seasoning if needed.
  7. Serve the curry hot over the infused rice, and garnish with extra cilantro, Thai basil, scallions, and lime wedges.

  Notes

  • Use full-fat coconut milk for a creamy, rich broth—light versions won’t give you the same result.
    
  • Cardamom and star anise take the rice to another level. If you can't find them, the rice will still be good, but less fragrant.
    
  • Don’t overcook the shrimp—as soon as they curl and turn pink, they’re done.
    
  • Carrot ribbons cook quickly and look beautiful in the curry, but you can also use thin slices or julienned carrots if you prefer.

  Nutrition Information

  Yield

  4

  Serving Size

  1
  Amount Per Serving Calories 511Total Fat 30gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 3gCholesterol 239mgSodium 2097mgCarbohydrates 33gFiber 4gSugar 3gProtein 32g

  Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Common Questions Answered

Can I use frozen shrimp?
Absolutely. Just thaw them under cold water and pat them dry before adding to the curry.

What if I can’t find Thai basil?
Regular basil works in a pinch, or just use extra cilantro and scallions.

Is it spicy?
It has a gentle kick, but it’s not overpowering. You can always reduce the curry paste or add more coconut milk if you’re heat-sensitive.

Can I make this vegan?
Yep! Just swap the shrimp for tofu or tempeh, and use soy sauce or tamari instead of fish sauce (if you’re using any).

Let me know if you give this curry a try — it’s been a regular at our dinner table for years, and I hope it becomes one at yours too.

Try other Shrimp recipes:

• Teriyaki Shrimp Stir Fry
• Spicy Shrimp Soup
• Shrimp Seasoning