Shrimp Curry (Indian or Thai Style)

Shrimp curry is a flavorful, aromatic dish that combines succulent shrimp with a rich, spiced coconut or tomato-based sauce. Popular in both Indian and Thai cuisines, shrimp curry offers a perfect balance of heat, sweetness, and umami that makes it an irresistible meal. Whether you are cooking a quick weeknight dinner or impressing guests with an exotic dish, this easy-to-follow shrimp curry recipe will deliver restaurant-quality results in your own kitchen.

Using fresh shrimp ensures tender, juicy seafood that soaks up the spices beautifully. Indian-style shrimp curry often includes turmeric, cumin, coriander, and garam masala, whereas Thai-style curry relies on coconut milk, lemongrass, and curry paste for a creamy, aromatic flavor. Served over steaming jasmine rice or with warm naan bread, shrimp curry is a complete meal that pleases the taste buds and satisfies the soul.

This recipe is perfect for both beginners and experienced cooks. With simple ingredients and straightforward steps, you can enjoy a restaurant-quality dish without the stress. Plus, it’s easily adaptable—add vegetables like bell peppers or spinach, or adjust the heat level to suit your preference.

Ingredients

• 500g fresh shrimp, peeled and deveined
• 2 tablespoons vegetable or coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Indian-style spices:
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• OR Thai-style curry paste: 2 tablespoons red or green curry paste
• 1 cup coconut milk
• 1/2 cup water or seafood stock
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sugar
• Salt, to taste
• Fresh cilantro or basil, for garnish
• Steamed rice or naan, for serving

Directions

1. Prepare the Shrimp: Peel and devein 500g of fresh shrimp. Rinse them under cold water and pat dry with a paper towel.
2. Make the Base: In a large pan, heat 2 tablespoons of oil over medium heat. Add 1 chopped onion, 3 cloves of minced garlic, and 1 teaspoon grated ginger. Sauté until golden and fragrant.
3. Add Spices: For Indian-style curry, stir in 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, and 1 teaspoon garam masala. Cook for 1-2 minutes to release the aroma. For Thai-style curry, add 2 tablespoons Thai red or green curry paste.
4. Add Liquids: Pour in 1 cup coconut milk and 1/2 cup water or seafood stock. Bring the mixture to a gentle simmer.
5. Cook Shrimp: Add the shrimp to the simmering sauce. Cook for 5-7 minutes or until shrimp turn pink and opaque.
6. Finish the Curry: Add 1 tablespoon fish sauce (optional), 1 teaspoon sugar, and a handful of chopped cilantro. Taste and adjust seasoning with salt or lime juice.
7. Serve: Serve hot over steamed rice, with naan bread, or alongside sautéed vegetables. Garnish with fresh cilantro or basil leaves for extra freshness.