Easy Thai Shrimp Curry

A quick and easy way to make the most delicious Thai Shrimp Curry. Spicy scrumptiousness guaranteed!

It seems forever since I made a homemade curry! We are a little spoiled here in New Haven as there are many good curry houses both Thai and Indian so I have been a little lazy in making one at home. I made curry more often when we were in west Michigan as, honestly, there weren’t really any good authentic curry there so I had to make them at home a lot of times. But, it turned out well for us as I learned to make really good curry dishes so I am thankful for that opportunity and no regrets! You can check the search box and find 10 different curry versions on this blog – yes, that’s how much we love curry!

However, I haven’t made any curry featuring shrimps yet and when I saw some shrimps on sale at the grocery, I grabbed a big pack with the intent of making it one day. I thought of making my own curry paste for this as I actually learned how to make an authentic paste when I attended a cooking class in Thailand last year but I’ll leave that for another post as this one is meant to be a quick and painless way to make curry. I say painless because I remember how my strict instructor made me do the red curry paste using a mortar and pestle and a lot of elbow grease (no electrical equipment allowed!) and she wouldn’t approve it until it was totally smooth and vibrantly red. With a lot of pounding and grinding I managed to make a delicious curry paste but it took much longer than I thought. So, I will spare you that for now. LOL.

Since only hubby and I ate this curry as my kids are not shrimp fans yet, we had some left-over. The next day, I decided to add some frozen peas and butternut squash to the mix and we were even more delighted. I add this option to the recipe below but feel free to leave it out if you don’t like it. With regards to the curry paste, every brand is different and the heat level varies so feel free to adjust the amount to your liking. I used a brand recommended by a Thai blogger – Maesri (found in Asian stores) but this is super spicy so I only need 1 tablespoon but if you use other brands you may have to add more than that to achieve more flavor. At any rate, this is a really quick and simple way to enjoy your favorite curry whether with chicken or shrimp! Don’t forget the Jasmine rice!

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Easy Thai Shrimp Curry

By: Manila Spoon

June 4, 2015

A quick and easy way to make a delicious Thai Shrimp curry. Spicy scrumptiousness guaranteed!


  • 2 Tablespoons Olive Oil
  • 1 Onion, chopped
  • 3 Garlic cloves, peeled and crushed
  • 1 lb raw Jumbo Shrimps, shells removed and deveined but with tails on
  • 1-2 Tablespoons Thai red Curry paste or to taste (I used Maesri curry paste and 1 Tbps is enough as it’s very hot and spicy but if using Thai Kitchen 4-5 Tbsp should be used as it’s so mild.)
  • 2 Tablespoons Fish sauce
  • 2-3 teaspoons brown sugar or to taste
  • 1 can Coconut Milk (or Coconut Cream diluted with water)
  • 1 cup cubed fresh or frozen Butternut Squash (optional)
  • 1/2 cup frozen Peas (optional)
  • A few drops of freshly squeezed lime or lemon juice (optional)
  • Cilantro leaves, chopped for garnish


  1. In a deep pan or large skillet, heat the oil to medium. Sauté the chopped onions and garlic until tender about 2-3 minutes. Add the curry paste, stir and cook until fragrant about a minute or less.
  2. Pour in the coconut milk, fish sauce and brown sugar. If using coconut cream, use only half and then add about 8 oz water (or 1 glass) in the pan to help dilute the cream. Bring to a boil.
  3. Lower the heat to a simmer. If using butternut squash add them at this point. Simmer until the squash is tender but not mushy. Add the shrimp (and the peas, if using) and cook for 2-3 minutes until the shrimps are nicely pink and cooked through and the peas are tender.
  4. Adjust the seasoning if necessary by adding a bit more salt, sugar or fish sauce. If you think the sauce needs a little bit of a lift, a few drops of freshly squeezed lemon or lime juice may help.
  5. Garnish with some chopped cilantro and some cut-up lemons or limes. Serve with Jasmine rice.

Yield: 4 Servings
Prep Time: 15 Minutes
Cooking Time: 10-15 Minutes
Total Time: 30 Minutes

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  1. June 5, 2015 / 2:12 am

    I have everything but the coconut milk to make this! Adding it to my list of recipes to make.

  2. June 5, 2015 / 4:22 am

    Sounds like a fun class you took in Thailand–I've made my own curry paste before but I didn't grind my spices with a mortar and pestle. I bet the flavors were so vibrant! Love the ease and simplicity of this dish, though. Who doesn't love a delish meal in a hurry? 🙂

    • June 7, 2015 / 12:26 am

      It was quite an experience Jean but I really enjoyed it! Thanks for stopping by.

  3. June 5, 2015 / 4:41 am

    I can see the depth of flavor in this dish – it looks amazing Abby!

  4. June 5, 2015 / 7:11 am

    I know Abigail everytime I came back will find something new and delicious! Love all the flavors, bet the addition of coconut milk makes this extra creamy and flavorful as well.

    • June 7, 2015 / 12:27 am

      You are right – the coconut milk makes this so creamy-licious! Thanks Florian!

  5. June 5, 2015 / 10:46 am

    Thai red curries are my favorite!

  6. June 5, 2015 / 3:39 pm

    I am a curry fanatic of all cuisines. Thai curry may be my favorite and this looks delicious.

  7. June 5, 2015 / 3:55 pm

    I love Thai food and your shrimp look scrumptious, making me drool!!

  8. June 5, 2015 / 8:13 pm

    The color of the curry is fantastic! I know you all enjoyed it.

  9. June 5, 2015 / 9:02 pm

    Big bowl of happy spicy love there! YUM!!!

  10. June 6, 2015 / 1:15 am

    This is such a beautiful recipe. Look at that lovely red color of the curry. Love the combination of flavors in this curry.

  11. June 6, 2015 / 4:26 am

    I love how easy this looks to make and this is now on my list to do! Pinned and shared! Thank you!

  12. June 6, 2015 / 8:08 am

    I love shrimps and this curry is right up my alley!

  13. January 26, 2016 / 12:47 am

    I made this recipe today. I never have made curry homemade before. It's delicious. Since I wanted to experiment with heat level, I didn't want to use a whole pound of shrimp in case I messed it up. I used 1/2 pound of large prawns, plus added fresh sliced shiitake mushrooms (I had them) to add more stuff to the dish. I did add peas, but not squash. Also, because I was playing around with flavors, I overcooked the shrimp. Still, it was awesome and will definitely make this again and master it!

  14. Anonymous
    April 26, 2016 / 4:56 pm

    Made this last night. It was easy and DELICIOUS!! Thank you!

  15. October 23, 2016 / 10:49 pm

    Read the recipe last night and couldn't get it out of my head so I had to make it today. Another outstanding dish that will become one of my go-to recipes from now on. I added some leftover frozen firm tofu cut into cubes when I was sauteing the onions and garlic and I took your optional suggestion and added some frozen cubed squash. DELICIOUS! And I even found the Maesri brand of red curry paste at a local Asian grocery right here on our little Atlantic Canadian Island! Thanks for helping to make the world a smaller well-fed place.

  16. Renae
    October 10, 2019 / 7:30 pm

    This is awesome. So good. Used 2 T red curry paste. The kick is perfect. I❤️ This.

    • abigail
      October 10, 2019 / 10:46 pm

      Thank you for letting us know. So glad you enjoyed this.

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