Thai Coconut Curry Shrimp

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Here’s another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.

A plate of coconut shrimp curry
4.69 from 16 votes
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Red Thai Coconut Curry Shrimp

135 Cals 18.5 Protein 4.7 Carbs 4.4 Fats
Yield: 4 servings
COURSE: Dinner
CUISINE: Chinese, Japanese


  • 1 tsp oil
  • 4 scallions, whites and greens separated, chopped
  • 1 tbsp Thai red curry paste
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 oz light coconut milk
  • 2 tsp fish sauce
  • 1/4 cup fresh cilantro, chopped
  • salt to taste


  • In a large nonstick skillet, heat oil on medium-high.
  • Add scallion whites and red curry paste and sauté one minute.
  • Add shrimp and garlic, season with salt and cook about 2-3 minutes.
  • Add coconut milk, fish sauce and mix well.
  • Simmer about 2-3 minutes, until shrimp is cooked through.
  • Remove from heat, mix in scallion greens and cilantro.
  • Serve over rice and enjoy!


Serving: 1/4th, Calories: 135kcal, Carbohydrates: 4.7g, Protein: 18.5g, Fat: 4.4g, Fiber: 0.9g
WW Points Plus: 3
Keywords: Gluten Free, low carb, Paleo

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  1. Excellent and so fast and simple to put together.  We usually add extra veggies and sometimes serve over rice noodles to switch it up.

  2. This is a family favorite. In fact this is my daughter’s birthday meal choice.