Thai Shrimp In Curried Coconut Sauce Recipe

Award-winning Thai Shrimp Curry recipe! This San Francisco Chronicle runner-up (2000) from Tim Hanni is a quick and easy 25-minute meal. Indulge in succulent shrimp swimming in a rich, creamy coconut curry sauce with vibrant mango and cilantro. A perfect weeknight dinner!

Prep Time 10 mins
Cook Time 25 mins
Calories 479.3 kcal
Protein 35g
Rating 4.0 (5 Reviews)
Thai Shrimp In Curried Coconut Sauce 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Shrimp In Curried Coconut Sauce

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How to Make Thai Shrimp In Curried Coconut Sauce

  1. In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons Thai red curry paste, 2 cloves garlic (minced), 1 inch ginger (minced), 2 tablespoons fish sauce (nam pla), and the juice of 1 lime.
  2. Cook over medium heat for 5 minutes, stirring occasionally, until fragrant and slightly thickened.
  3. Add 1 pound shrimp (peeled and deveined) and simmer for 5-7 minutes, or until pink and cooked through. Do not overcook.
  4. Stir in 1 ripe mango (diced) and 1/4 cup chopped fresh cilantro.
  5. Add 1 tablespoon fish sauce (nam pla), the juice of 1 lime, and 1 tablespoon rice vinegar. Stir to combine.
  6. Taste and adjust seasoning as needed. Serve hot over steamed jasmine rice. Garnish with extra cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

72 g

Sugar

232g

Fat

78g

Carbs

21g