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Thai Curry with Shrimp & Coconut Recipe

Thai Curry with Shrimp & Coconut Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 15 min. YIELD:4 servings


  • 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 sweetened shredded coconut, toasted


  • 1. In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat.
  • 2. 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 golden brown. Add garlic; cook 1 minute longer. Remove from pan.
  • 3. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink.
  • 4. 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.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutritional Facts

1 cup curry (calculated without rice): 731 calories, 49g fat (21g saturated fat), 138mg cholesterol, 1399mg sodium, 47g carbohydrate (34g sugars, 6g fiber), 32g protein.

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