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Thai Curry with Shrimp & Coconut

 Thai Curry with Shrimp & Coconut
Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. —Ninette Holbrook, Orlando, Florida
4 ServingsPrep: 30 min. Cook: 15 min.


  • 3/4 cup coconut milk
  • 3/4 cup cream of coconut
  • 1/4 cup creamy peanut butter
  • 2 tablespoons red curry paste
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil, divided
  • 1 medium onion, cut into 1/2-in. pieces
  • 1 medium sweet red pepper, cut into 1/2-in. pieces
  • 3 garlic cloves, thinly sliced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice
  • 3/4 cup salted peanuts
  • 1/3 cup flaked coconut, toasted


  • In a small saucepan, whisk the first six ingredients until blended.
  • Bring to a boil over medium heat, stirring occasionally; remove from
  • heat.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add
  • onion and red pepper; cook and stir 4-5 minutes or until onion is

2 of 2

Thai Curry with Shrimp & Coconut (continued)

Directions (continued)

  • golden brown. Add garlic; cook 1 minute longer. Remove from pan.
  • In the same skillet, heat remaining oil over medium-high heat. Add
  • shrimp; stir-fry 3-4 minutes or until shrimp turn pink.
  • Sprinkle with salt and pepper. Add onion and sauce mixtures; heat
  • through, stirring occasionally. Serve with rice; sprinkle with
  • peanuts and coconut. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.