Dig into a restaurant-style spicy Thai red curry shrimp coconut bowls that you can rapidly and effortlessly prepare in your own kitchen with easy-to-find ingredients that pack a great fiery flavor it’s a 1 pot recipe so no need to use tons of pots and pans! You’ll be quite impressed at how fast this spicy Thai coconut curry shrimp soup comes together!
And as a special bonus, I’ve included a fast cilantro dressing for a salad I suggest as a side dish to this spicy Thai coconut curry shrimp dish and the dressing is the perfect compliment to the overall entree and side, while taking just seconds to make!
With inflation at all-time high eating in is the new going out and this meal consisting of fresh veggies, seafood, and a fabulous coconut base spicy red curry broth is a great alternative to going out for spicy Thai coconut curry shrimp becuase you can easily make it at home for a fraction of the price!
Best Spicy Thai Coconut Curry Shrimp
This is the meal you have been missing and never knew existed, but once you learn how to make it you will be a super fan of Thai Red Curry as a base and you’ll find that you can easily exchange the shrimp for pork and beef and chicken or any other meat you prefer.
Why You’ll Love This Thai Red Curry Shrimp Coconut Bowls
- Prep time is just 10 minutes
- Cooking time is under 20 minutes
- The ingredients for this spicy coconut Thai curried shrimp are easy to find
- Easy Thai red curry shrimp is a one-pot outstanding meal
- You’ll be able to prep your ingredients ahead for most of the red curry coconut shrimp bowl to make dinner time happen faster and you should
What Kitchen Essentials Do I Need To Prepare The Thai Coconut Red Curry Shrimp Bowls?
As far as cooking skill level, the spicy THAI coconut curry shrimp is super easy to make!
- a frying pan,
- a knife,
- a spoon,
- and a cutting board
Simplicity is best and if you have all the kitchen essentials listed you’ve got what you need in order to prepare this easy any-day meal!
What Ingredients Do I Need To Make Red Curry Thai Shrimp Coconut Bowls?
Again, there are no hard-to-find ingredients in this recipe and there are many items you can opt to sub in and out of the recipe per your personal preferences.
- shrimp is the one mainstay of the coconut red curry bowl so use the shrimp that you prefer (more details in the recipe)
- veggies ranging from fresh pepper strips to carrots
- red curry (you can sub green for the red curry but the spicy Thai coconut curry shrimp won’t be quite as spicy!
- spinach and cilantro will round out the flavor
- and you’ll have your choice of using rice or soba noodles for the starch which is all truly preference but it will alter your cooking times
Our Favorite Shrimp To Use In Red Curry Thai Shrimp Coconut Bowls are:
- medium shrimp, tail-off, peeled and deveined, as they are perfectly easy to work with and a fair size as well as being super fast to heat up.
- cooked shrimp use any kind however, keeping the tail on is a bit more difficult for consumption but can be worked around
- to decrease the amount of cooked, tail-off and deveined shrimp, use colossal shrimp, and if you have to purchase tail on, just chop it off before you cook them shrimp to make it easier to consume.
How To Make A Red Curry Thai Shrimp Coconut Bowl
You can print the ingredients and more detailed instructions at the bottom of this post so that you can read exactly what you’ll be doing, this is just a light overview because you’ll want to know ahead of time if this is really what you want to make!
Step 1: Shrimp Prep Before Seasoning and Skillet Frying
Before you cook your shrimp you will want to make sure they are defrosted, drained, and then pat them dry.
If there are tails on your shrimp you will want to take those tails off of the shrimp as mentioned above.
Step 2: Prep the 1 Pan You Will Use To Prepare All Of The Ingredients of The Red Curry Thai Shrimp Meal
You’ll place the shrimp atop the preheated pan, dusting the shrimp with salt and pepper and once they are cooked you’ll transfer them to a separate plate.
Using the same skillet add in the veggies and again season them with salt and pepper and stir in both the ginger and garlic, until softened and then you’ll remove those from the pan and set them aside.
Step 3: Prepare The Red Curry Paste
Now you’ll work with the curry portion by adding in the curry paste, coconut milk, and broth, bringing them to a boil, and eventually simmering.
Add in the spinach and return all the other ingredients into the pan, squeeze fresh lime and sprinkle with freshly chopped cilantro.
Step 4: Bowl Up The Fiery Red Curry Shrimp and Coconut Bowls
Portion rice or soba noodles in a bowl and place the entire mixture atop. Enjoy!
THAI Shrimp Doneness
Using cooked shrimp you’ll cook each side for 3 minutes for a total of 6 minutes simmering until pink.
Raw shrimp will go from their ugly gray color to a perfect pink in just about the same amount of time (make sure they are defrosted and not frozen before pan frying)
Pro Shrimp Tip
Frozen Shrimp is a staple in our freezer because they can be prepared super fast and provide a good source of protein.
Make sure to stock your freezer with a few bags such as the following so you have variety all set to go for a meal any night of the week.
- Shrimp come in various sizes: mini, medium, large, jumbo, and colossal
- You can purchase cooked or uncooked shrimp
- Shrimp come prepared as tail-off, peeled and deveined
- Conversely, you’ll find frozen shrimp with tail-on, and that needs to be peeled
- Raw shrimp are uncooked and can be found with tail-off, peeled, and deveined
- Cooked shrimp just need to be defrosted (water in a colander works fast!) and in fact, cooked shrimp is what I used in the red curry shrimp recipe above as they are fast and easy to use.
What To Serve With Spicy Thai Coconut Curry Shrimp Bowls?
Since the veggies are already cooked into the coconut curry soup, the starch of rice or soba noodles is in the bowl, and you have a serving of protein in there as well, all that you might want is a shredded slaw with a cilantro dressing to compliment the meal or nothing at all, as it is pretty complete as it is.
- 1 c of cilantro
- 1 garlic clove peeled and chunked
- 1/4 – 1/3 c of Lime Juice (less first then more as needed)
- 1 tsp of honey or agave
- 1/2 tsp each of sea salt and pepper
- 1/4 C Extra Virgin Olive Oil
- 1 small jalapeno, rinsed, seeded, and stem off
Just place all of that in a food processor, mix and drizzle atop your shredded slaw!
Here Are A Few Other Easy Shrimp Recipes You’ll Love
Make Sure To Come Back and Tell Me How Your Thai Red Curry Shrimp Coconut Bowls Turned Out!
I love to hear what you added, deleted, and changed! Give me inspiration~ Dana XO
Here’s The Recipe For Your Red Curry Thai Shrimp Coconut Bowls/Soup
Enjoy cooking your 1 pot recipe that will deliver the heat or not depending on what curry paste you decide to use, red curry paste or green curry paste! ~ Dana XO
- 2 T. coconut oil
- 1 lb. medium shrimp, peeled and deveined
- Sea salt and black pepper, to taste
- 3 large green onions, chopped
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 2-3 garlic cloves, minced
- 2 t. fresh ginger, grated
- 2-3 T. red curry paste
- 1 13.5-oz. can full-fat coconut milk
- 3 c. chicken or vegetable broth, preferably organic
- 3 c. baby spinach, roughly chopped
- 2 T. fresh lime juice
- ¼ c. fresh cilantro, chopped
- RICE FOR SERVING*
- 2 Cups Steamed rice* or 2 Cups Of Soba Noodles
- Heat the coconut oil in a large high-sided skillet over medium heat.
- Add the shrimp and season with salt and black pepper, to taste.
- Cook, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes.
- Remove shrimp from skillet and transfer to a plate. Set aside.
- In the same skillet, add the green onions, carrots, and bell pepper.
- Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes
- Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.
- Add the curry paste, coconut milk, and broth and stir until thoroughly combined.
- Bring to a boil, and then reduce heat to medium-low.
- Simmer, stirring occasionally, for 6-8 minutes, or until heated through.
- Stir in the spinach and simmer until wilted, approximately 2 minutes.
- Return the shrimp to the skillet and add the fresh lime juice and cilantro.
- Season with additional salt and black pepper, to taste, and stir to combine.
- Serve immediately over steamed rice* (or soba noodles)
**Total prep and cook time for this recipe is based on preparing the soup, only.
Please note that certain varieties of rice, such as white basmati or jasmine, can be prepared in under 30 minutes, while others, such as whole-grain brown rice, will take longer.