Thai Shrimp Curry Recipe…

Thai Shrimp Curry is my go-to rich curry sauce whenever I’ve got guests. It’s an Asian recipe but it’s hugely popular in the Caribbean. Thai Shrimp Curry is basically King prawns or medium size prawns cooked in a rich and fragrant coconut sauce infused with fish sauce, red chilies and fresh herbs. It sounds exotic but it’s really easy to make. It takes less than 20 minutes to cook.
If you’re not a fan of shrimps or are allergic, you can just use Chicken and it’ll come out just right, only it won’t be shrimp curry then, would it?

I prefer to cook shrimps with the shells on, the shell helps to preserve the flavour and it turns out much more flavourful than without. I’m using both today, only cos I couldn’t get a shelled pack to add to the little I had already.

I’ve got  a recipe for Coconut Chicken Curry, please Click HERE for the recipe….

This Thai Shrimp Curry recipe serves two, let’s begin….

12 king/15 medium size prawns
300ml Coconut milk
2 tablespoons olive oil
1/2 medium size onion sliced thinly
1 teaspoon minced garlic
1 tablespoon fish sauce
2 tablespoons fresh Coriander(cilantro)
1/2 cup chopped spring onions
1/2 scotch bonnet sliced thinly
11/2 tablespoon curry powder
1/2 teaspoon thyme
1 Knorr chicken cube( optional) It’s not part of the recipe but I do love the flavour of Knorr cube in marinades.


Clean and de-vein the shrimps if they haven’t already been de-veined.Thai shrimp curry prep
Season the shrimp with the thyme, Knorr cube, salt, black pepper. Also add the sliced scotch bonnet and half of the spring onions. Mix and let it marinate for half an hour.Thai shrimp curry prep
Heat the oil in a large non stick frying pan or skillet over medium heat. Add the onions, for a minute, add the garlic and sauté for a minute imagethen add the curry powder, stir occasionally. This releases the curry flavour, stir till the curry browns….imagethen add the shrimps with the marinade imagestir and cook till the shrimps are almost done, say three quarters of the way…image. Now, take out the shrimps and continue to stir the curry.Thai shrimp curry prepThe shrimps are taken out because we don’t want to overcook them otherwise they’ll go rubbery.
Now add the coconut milk Thai shrimp currystir thoroughly, let it cook for 5 minutes, then add fish sauce. Continue to stir Thai shrimp currySwitch off the heat and allow the residual heat finish the cooking. Add the prawns back into the pan. Add the rest of the spring onionsThai shrimp curry then add the coriander Thai shrimp currystir for a minute and it’s done. See, easy peasy…..Thai shrimp curry

And in case you’re wondering what fish sauce is or looks like, here’s a photo…..Thai shrimp curry
Serve this with cooked rice.Thai shrimp curry

44 thoughts on “Thai Shrimp Curry Recipe…

  1. I tried this recipe last night. MY GOODNESS! It was AMAZING! So easy to make. I kept looking at the recipe like i was missing something.

    My boyfriend loved it. He kept going on and on about it even till the next day. lol

    Just had to come and share. hehe

    trying another recipe of yours tonight 🙂

    kudos to you!

    • Yay! Thanks for this amazing feedback, I’m glad you enjoyed it. Thai shrimp curry is my go to oriental cuisine plus it’s really easy to whip up. Thanks so much for taking the time to leave a feedback, much appreciated. God bless you ….X

    • Wow! Not sure how I missed this comment, I’m so so sorry. Know this is coming 4 months late but yes, you can use fish. I’ve got a recipe for fish curry as well on the blog.

  2. Enter your comment here…l am yet to practicalise d recipe but l already know it will be great. thanks for sharing knowledge.

    • Coriander has no Nigerian name, it’s available at Shoprite though, you can skip it if you have problems sourcing it….

  3. Thanks Sisi Jemimah…Just made the Thai Curry. My Four years old daughter tasted it and said it was so nice. She said “Mummy I never knew you could cook like this”. So thanks for vindicating me before my little one. Also what other menu can we use the fish sauce in. Well done !!!

    • Hi Joyce, glad your daughter loved the curry, she sounds so adorable…bless her. you can use fish sauce for almost all curries, have you seen my coconut chicken curry yet? You can use the fish sauce for that as well…. Thanks for the wonderful feedback, really do appreciate.

      • Many thanks Sisi Jemimah for the prompt reply. We love your recipes and you are as gorgeous as your lovely recipes. Regards

    • I’m so sorry, I’ve just realised this, looking into it now, please check back in half an hour, trying to resolve the issue…

      • I’ve just updated the post, its a little bit haphazard but I’m still working on it, you should be able to grasp it as it is for now, thanks for alerting me about it, I do appreciate.

  4. Pls ma, the coconut milk is the liquid extract from coconut fruit or the canned process one; also which taste better in the sauce. Thx ma

    • Hi Modupe, For this recipe, I’ll say to use the canned one. The homemade one might be too potent and may overpower the taste of the shrimps. If you are very big on coconut flavour then you can use the fresh one, if not, the canned one will do.

  5. Welldone. This is really good. Please do work on making videos on a youtube channel for some people like us. Reading through all this writeup ehn…chai! I jus get carried away.

    The meal lools AMAZING in between. Welldone

    • Chichi, if you can’t find fish sauce, you can do without really. First couple of times I made it, I didn’t use it and it turned out just as good. The Jamaican recipe doesn’t call for it so you’re good.

  6. hmm, interesting. would def try this too. and love that you put the picture of the fish sauce cos I was actually wondering what it was…lol

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