This is that coconutty, spicy-but-not-scorched kind of weeknight dinner that somehow feels like takeout but tastes like you cooked it with love (and a spoonful of stubbornness). Delish Red Curry Shrimp with Coconut Milk is silky and bright—lush coconut, a pop of lime, a little heat that warms your face, and tender shrimp that soak it all up. It’s fast, flexible, and totally a “what’s in the fridge?” hero.

My husband calls this “sauce night” because he unapologetically drowns his rice. The kiddo steals shrimp straight from the pan and leaves me with half the batch and zero regrets. One time we were out of limes and used a dusty lemon from the back of the drawer—still great, but we did, in fact, have a moment of silence for the lime we deserved.

Why You’ll Love This Delish Red Curry Shrimp with Coconut Milk

– It’s a saucy, cozy 20-minute dinner without the drive-thru. You’ll feel wildly efficient.
– Coconut milk and red curry paste were meant to be. Creamy meets sassy.
– Shrimp cook fast, so you’re basically a dinner magician.
– It’s endlessly riffable: add veggies, swap proteins, play with the heat.
– Leftovers taste even better the next day. Sauce over eggs? Don’t judge me.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🧡

MORE OF OUR FAVORITE…

Kitchen Talk

I’ve learned red curry pastes are not all playing the same sport. One brand felt like a gentle hug, another straight-up yelled at me. Start small, taste, then push it.

Coconut milk: I shake the can like I’m making a cocktail. If it’s separated, no biggie—just whisk it smooth in the pan. Once, I cranked the heat and the sauce split. Still tasted great, looked a little… rustic. Keep it to a lively simmer and you’re golden.

Shrimp love a pat-dry and a quick sear. I tried tossing them in early and got sad, rubbery little commas. Now they go in near the end so they stay snappy.

Fish sauce smells like trouble but it’s the deepest kind of magic in this. If the idea scares you, start with a splash and whisper “trust the process.”

Palm sugar melts like a dream, but I’ve used brown sugar and honey in a pinch and no one complained. Okay, my husband noticed, but he still mopped the plate clean with rice.

Shopping Tips

– Seafood: Grab peeled, deveined shrimp for sanity. Medium to large size works best so they don’t overcook in a blink.
– Canned Goods: Full-fat coconut milk gives that silky, restaurant-style sauce. Avoid “lite” if you want lush; shake the can to check for clumps.
– Specialty Item: Thai red curry paste varies in heat—Mae Ploy is punchier; Thai Kitchen is milder. Start with less and build.
– Fresh Herbs: Cilantro or Thai basil makes the whole dish pop. If your store only has regular basil, it still does the job.
– Citrus: Fresh limes are non-negotiable for brightness. If they’re rock-hard, they’re dry—pick ones with a little give.
– Fats & Oils: Use a neutral oil (avocado, canola). Save olive oil for salad; its flavor can fight the curry.

Prep Ahead Ideas

– Clean and dry the shrimp, then store covered in the coldest part of your fridge. Don’t salt until cooking time.
– Slice onions/peppers, mince garlic/ginger, and stash them in a lidded container so you’re dumping and sizzling later.
– Stir curry paste with a little coconut milk, fish sauce, and sweetener in a jar; label it “sauce starter” and keep chilled.
– Make rice ahead and reheat with a splash of water—fluffy in minutes.
– Morning move: put the sauce starter on the top shelf, pan on the stove, rice in the fridge. Evening you will thank morning you.

✔Time-Saving Tricks

– Use frozen, pre-peeled shrimp—thaw in a colander under cold water while you chop.
– Bagged pre-cut veggies are not cheating. They’re “delegating.”
– One-pan magic: briefly sear shrimp, pull them out, build the sauce in the same pan, then slide shrimp back in.
– Microwave the coconut milk can for a few seconds if it’s super separated; it blends faster.
– Don’t rush the final simmer—let the sauce thicken a touch so it hugs the shrimp and rice.

✔Common Mistakes

– Overcooking shrimp. If they curl into tight little O’s, they went too far. Aim for gentle C’s; pull them early and let carryover heat finish.
– Boiling the sauce hard. I did this once and the coconut split. Lower the heat, whisk, and add a splash more coconut milk to bring it back.
– Adding all the fish sauce at once. Brands vary in saltiness. Sneak it in, taste, then adjust with lime and a pinch of sugar if it tips too salty.
– Watery sauce. Let it simmer a bit uncovered, or stir in a knob of coconut cream from the can to thicken.
– Starting with a cold pan. You’ll miss that quick sizzle that keeps shrimp tender. Hot pan, quick sear, done.

What to Serve It With

– Steamy jasmine or basmati rice to catch every drip of sauce.
– Rice noodles tossed with a little oil and a squeeze of lime.
– Quick cucumber salad with rice vinegar and a pinch of sugar.
– Roasted or stir-fried green beans, broccoli, or snap peas for crunch.

✔Tips & Mistakes

– Heat level lives in the paste—start small, build slowly.
– Use a wide skillet so the sauce reduces evenly, not a deep pot that steams everything.
– Salt late. Fish sauce + curry paste already bring salt.
– If it’s flat, add acid (lime). If it’s sharp, add fat (more coconut) or a pinch of sweetener.
– Forgot herbs? Thinly sliced green onion steps in like a champ.

✔Storage Tips

Leftovers go in an airtight container and chill happily for a couple days. Reheat gently on the stove or in the microwave at medium power so the shrimp don’t toughen. Eating it cold out of the fridge is a personality trait I fully support—especially over leftover rice. Breakfast hack: warm sauce + a jammy egg + toast. Don’t knock it.

✔Variations and Substitutions

– Protein swap: Chicken thighs work (cook them through before saucing). For meatless, do tofu + mushrooms—crispy tofu first, then sauce.
– Veg it up: Bell peppers, zucchini, snap peas, spinach, or baby corn—toss in what you’ve got. Sturdier veg go in earlier; leafy things at the end.
– Curry color: Red is classic here, but green curry paste slaps too. It’ll be brighter and herbier.
– Coconut choices: Full-fat = silky. Light works if you want it leaner; reduce a bit more to keep it lush.
– Gluten-free: Use tamari or coconut aminos if your paste or fish sauce has sneaky gluten. Most don’t, but labels are tricksters.
– Sweetness: Palm sugar is dreamy, but brown sugar, honey, or maple all play nicely.

Frequently Asked Questions

Can I use frozen shrimp straight from the freezer?

Thaw them first under cold running water. Five-ish minutes and you’re good. Cooking from frozen waters down the sauce and cooks unevenly.

Light coconut milk or full-fat—does it matter?

Full-fat gives you that velvety restaurant vibe. Light works in a pinch, but reduce it a little longer and maybe add a splash more to keep it creamy, not thin-soupy.

Too spicy for kids—how do I tone it down?

Start with less curry paste and add more at the end. A little extra coconut milk and a squeeze of lime smooth the edges. Serve chili flakes on the side for heat lovers. Win-win dinner table peace treaty achieved.

I don’t have fish sauce. Can I skip it?

Yep. Add soy sauce or tamari for that savory backbone. It’s a different vibe but still delicious. A tiny anchovy paste smear also works if you have it hiding in the door of your fridge.

What veggies go best in this?

Bell peppers, snap peas, broccoli, or spinach are my go-tos. Toss sturdy veg in earlier so they soften; leafy stuff at the very end so it stays bright and fresh.