Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers, it makes for an easy dinner!
In This Post
I feel that I’ve led you astray. That I didn’t deliver. That I was just being a big tease.
Actually, there was a plethora of you who said that’s exactly what I was when you e-mailed me in droves asking where the recipe was for the photo of this dish in my Friday Faves because I hadn’t shared the recipe.
You’re right. I owe you this coconut curry shrimp recipe. So I’m delivering it in two different versions: the original from a cereal cooking challenge I was part of and another minus the cereal for those of you looking for a simpler option.
This recipe was my divine inspiration when I was put on the spot for a cooking challenge at General Mills HQ. We were tasked to create recipes using a General Mills cereal, ANY cereal. And that’s a lot of cereals!
I channeled my main man in the kitchen (my husband) and used Reese’s Puffs to create a Thai-flavored dish, grinding Reese’s Puffs and coating shrimp to make a peanut-y crust.
To recreate the recipe, I went to the store to buy the cereal and came home with…Cocoa Puffs, not Reese’s Puffs. So, instead of making yet another trip to the store, I’m giving you the stripped-down version as well, minus the Reese’s Puffs coating.
What’s in This Thai Shrimp Curry?
Here’s what you’ll need to make my take on Thai shrimp curry:
- Jumbo shrimp
- Vegetable oil
- Garlic
- Kosher salt
- Red chili flakes
- Onion
- Bell pepper
- Coconut milk
- Thai red curry paste
- Fish sauce
- Peanut butter
- Lime juice
- Ground ginger
- Brown sugar
- Basil
- Cilantro
- Green onion
How to Make Coconut Curry Shrimp
First up, peel and devein the shrimp (but leave the tails on). Then, toss the shrimp with a little oil, garlic, kosher salt, and red chili flakes. Let the shrimp marinate for 10 minutes.
Cook the onion and peppers in a hot skillet until softened, then transfer them to a bowl. Working in batches, cook the shrimp in the skillet and then place it in a separate bowl.
Next, make the coconut shrimp sauce. The creamy sauce is amped up by combining coconut milk with salty fish sauce and lime juice, plus peanut butter, red curry paste, brown sugar, and ground ginger. Don’t be afraid of fish sauce. It sounds odd but lends a distinctly Thai flavor to the dish. My husband read somewhere Red Boat is a highly-rated fish sauce, and is 100% natural, so it’s the one we buy now.
Add the cooked onion and peppers back into the skillet and pour in the coconut milk mixture. Bring to a boil then reduce to a simmer and cook until reduced by half. Add the shrimp to the skillet with the basil and cilantro and toss to coat.
When serving this coconut curry shrimp, it’s all about the garnish. Cilantro leaves, fresh basil, sliced red jalapeño, chopped green onion, and a squeeze of lime simply enhance this dish in my opinion. And if you’re using the Reese’s Puffs, a few tablespoons of crushed puffs adds a peanut buttery crunch.
Can I Add in Extra Veggies?
Of course! Feel free to swap out one of the bell peppers for another favorite veggie.
What Type of Coconut Milk Should I Use?
You should use canned unsweetened, full-fat coconut milk. If using low-fat coconut milk, the sauce will be thinner and has a tendency to break.
How to Make Coconut Milk Shrimp with Cereal
If you’d like to try the version with the cereal-crusted shrimp, simply grind 1 cup of Reese’s Puffs in a food processor. Marinate the shrimp for 15 minutes, roll in the crushed cereal, and sauté in the skillet.
You will need to wipe the pan out after each batch and may need a little extra oil as well.
It’s a pretty tasty crunch, if I do say so myself. (Pat on back…)
Tips for Making Coconut Curry Shrimp
PLEASE TAKE NOTE! There have been some comments that the dish is too salty. I believe this is from using a lesser quality fish sauce, which will lend a saltier taste. Please use a high-quality fish sauce like the one I recommend, or add just 4 tablespoons of sauce and then taste it, and add more to your liking.
Use fresh or dried ginger in this dish. I’ve used both. If using fresh, use 1 ½ tablespoons minced ginger and cook it with the peppers and onions and omit the dried ginger from the coconut milk mixture.
I like Key West Pink Shrimp in my shrimp dishes. In my opinion, they’re sweeter and more flavorful than striped or tiger shrimp that are typically farmed. I find the wild caught Key West Shrimps in the freezer section at my local Kroger (under the Private Selection brand).
Keep the tails. I like to leave the tails on my shrimp for presentation’s sake, but if you want to, feel free to remove the tails from the get-go.
Serve over brown rice for another layer of nutty flavor. If you’re a white rice kind of eater, go for it. Cellophane or rice noodles would be really good underneath too, or spiralize a few zucchini noodles to keep the veg-love flowing.
More Thai-Inspired Recipes You’ll Love
- Thai Quinoa Salad
- Thai Chicken and Cucumber Salad
- Slow Cooker Thai Chicken Soup
- Thai Basil Chicken (Pad Krapow Gai)
- Thai Coconut Chicken and Rice
- Thai Coconut Noodle Salad
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Shrimp In Thai Coconut Curry Sauce
Ingredients
- 1 pound jumbo shrimp , peeled and deveined, tail on
- 4 tablespoons vegetable oil , divided
- 2 cloves garlic , minced or pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon red chili flakes
- ½ onion , peeled and sliced
- ½ red bell pepper , seeded and sliced
- ½ orange bell pepper , seeded and sliced
- ½ yellow bell pepper , seeded and sliced
- 1 cup coconut milk
- 4-6 tablespoons high quality fish sauce , start with 4 tablespoons and add more to taste
- 2 tablespoons peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons lime juice , about ½ large lime, juiced
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
- 2 tablespoons basil leaves , chopped
- 2 tablespoons cilantro , chopped
- 1 green onion , chopped
- Red jalapeno pepper , thinly sliced (optional)
Instructions
- Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
- Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
- Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
- In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
- Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
- Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.
Notes
Nutrition
More Easy Shrimp Recipes to Try
- Shrimp Scampi Pasta
- Grilled Shrimp Vietnamese Spring Rolls
- Peel ‘n’ Eat Beer Steamed Shrimp
- Saucy Greek Baked Shrimp
- Shrimp Tacos with Garlic Avocado Crema
Thanks for stopping by and checking out the recipe. I hope it inspires you to get in the kitchen and cook something good.
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Christine Blumber
Absolutely amazing. I made the recipe last night exactly as your recipe. I used 4T of fish sauce. Plenty. My dish was perfectly seasoned. Will definitely make again. My husband and I LOVED it! Thanks
Hayley
Thank you so much for sharing with us, Christine! We’re so happy you and your husband loved it! :)
Melinda B
Fast, easy and tasty! Easily adaptable too.
We hate bell peppers so I subbed in a little poblano from our garden instead and added oyster mushrooms.
It wasn’t too salty as others mentioned. I used Thai Kitchen fish sauce and curry paste.
I also added some fresh garlic.
We’re also not big fans of cilantro so we added fresh Thai basil and green onion stems at the end.
Love that this is gluten free, dairy free, and it could easily be made without the brown sugar to be sugar free too. Thanks for great inspiration!
Hayley
We’re so glad to hear you enjoyed this, Melinda! Love the adjustments you made. Thanks for sharing with us and taking the time to comment! :)
Brad Kreutzkamp
I make this recipe on the regular and it is very good! However, I do have to say I’m not sure the picture matches the recipe. The picture is clearly yellow curry, and mine always turn out much more red. Which is completely fine, but not sure how they’re getting that yellow color?
Hey Brad, it’s probably a different type of curry. Look for yellow curry instead of red.
Carolina Rosado
Fantastic recipe! I made it today, with some extra Pak Choi that I happened to have in the fridge. Thank you!
Hayley
Thank you, Carolina! We’re so glad you enjoyed it!
Frank M.
I love this recipe! I have made it 3 times in the past 2 months. I like it spicy, so I add 2 jalapeños and 2 serrano peppers to the vegetables. I also add 2 cloves of diced fresh garlic at the end of the vegetable sautéing.
Hey Frank, thanks so much for letting me know and for continuing to make it! Your comment and the 5-star rating mean everything to me! Happy cooking!
Susan
I used the 2 Tbs of red curry as written and it was too spicy for us. Otherwise a great recipe. It was easy and I loved the peanut butter taste. Next time I will decrease the red curry amount or use green curry.
Hayley
Thank you for sharing, Susan! Yes, definitely feel free to adjust the amount of curry paste if you like. If you do try it with green curry, let us know how it works out for you!
Jenn
I have tried to make many Thai Coconut Curry recipes along the way – and this is officially the best one I’ve found! It’s something about the peanut butter and lime juice.. whatever it is – the sauce makes it {chef’s kiss }. I also like to throw in some spinach in right at the end – like many other commenters. Will try mushrooms next.
Hayley
Thanks for sharing, Jenn—we’re so happy you loved this and we bet mushrooms would be a super tasty addition!
Psalmon
Awesome recipe…I used chunky peanut butter and it gave the sauce this nutty/crunchy thing…very delicious after a night in the fridge for next day also … flavors meld so well…an option if you are doing a dinner and overloaded…just need the shrimp and the fresh garnishes.
Yes, chunky or smooth peanut butter works for the recipe. Glad you enjoyed it!
Joe
My first try at a Thai dish and it was awesome! Thanks for this amazing recipe!
Hayley
Thanks, Joe, so happy you liked it!
Sissy Perry
Used chicken instead of shrimp and it was SO good!! Husband said to remind him just how much he liked this dish, in case he forgot!!
Happy to hear you could adjust to your liking!
Pat
I did find that even 4 Tbsp of fish sauce was too much. Will cut it by half next time. Also would increase peanut butter. It’s flavour was lost in all the spices. We like a more pronounced pesnutty flavour. But it was good.
Jane Bates
This looks amazing…..will really have to try it, thank you
Debra Wood
Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes. Poor instructions; suggests 1 tbs of each; which kills the recipe
Kira
I thought this tasted delicious! I followed the recipe as is. However, in your printable instructions it does not say to peel and devein the shrimp. I don’t cook shrimp often (ever?) so I didn’t know to do that. It would be helpful to update that in the recipe instructions :)
Hayley
Hi Kira, thanks for this feedback – you make an excellent point! Also, we’re so glad you enjoyed this!
Joseph J Niati
It was delicious! my sauce came out darker and greener but it qas still very good and healthy tasting
I’m glad you enjoyed Joseph!
Michelle
We loved the flavors even though we sadly had to go with chicken due to my daughter’s hatred of seafood :(
I used sesame oil, fresh ginger (ran it over a zester/grater), and since I didn’t have a yellow onion on hand I added more green onions on the back end. Served it over jasmine rice. It was all good. Yum.
I plan to make it with shrimp in the near future. Thanks for sharing!
I’m glad you enjoyed it!
f
Hello,
Superb recipe for my family of 10. Doubled it and leftovers for lunch tomorrow Trying to get more veg into our recipes so added snap peas and book choy. Sugar is sugar and oil is oil so one is not really getting a healthier option by changing them out. Just use less.
Thanks again.
I’m glad you enjoyed!
Diane
My fish sauce must be really salty. I read the comments too late. Good flavour though, after I had adjusted.
I will try again because this is fairly easy and add the fish sauce in the end, little by little, to my taste.
Thanks for sharing.
Hayley
We’re sorry this came out too salty for you Diane – we appreciate the feedback!
Randi
For those using frozen shrimp who found the dish too salty, check to see if your frozen fish ingredients included salt. If so, eliminate the salt in the recipe or you will find your dish too salty.
Patti
This curry is so yummy.
Michelle
Just made this tonight and hubs and son raved and said to put this on “The List”. I used the whole can of unsweetened coconut milk and 4 tbls fish sauce and wasn’t salty at all. Wondering if those that found too salty maybe didn’t use enough lime juice, just a thought. We put over rice and thought it was delicious. Thanks for a great recipe!
I’m glad you enjoyed!
Julie
excellent !!! can’t wait to make it again.
i also added about 2 cup fresh spinach and i used olive oil
Shazskb
A friend made this recipe and dropped off a serving for me to sample. I intended to take a quick taste but ended up savoring the whole bowl. It is, quite simply, outstanding, better than fine dining quality. The authentic Thai flavors came through as did the taste of the shrimp. The only Thai dish I have tasted that is better than this was at a highly rated resort in Barbados. I am salt sensitive and this did not taste at all salty. It is spicy but just enough. Confession: I absolutely HATE peanut butter. I was the only kid in the neighborhood who refused a PBJ sandwich. If I would have known in advance this dish contained peanut butter, I would have said ‘no thank you’ and passed. I did not detect the dreaded peanut butter at all. I only learned of it when I added this outstanding recipe to my files.
Jennifer
This recipe is amazing!! I make it once a month and serve over riced cauliflower to up the nutrition even more!!! Thank you so much for this recipe!!
Anthony
Yummmeeeee!
Delicious and fast to make – Circa 20 Minutes.
Kian
My first time to ever cook Thai, or even use coconut milk in cooking. Turned out delicious and perfect!
Thank you!
Samantha
We loved this meal! After reading the comments, only used 1 tbsp of fish sauce and it was perfect. In the future will double the sauce and add more vegetables – I want leftovers for the next day!
Jessie Georges
Delicious! I served this over jasmine rice. I used 4 tablespoons of fish sauce, and highly recommend a high quality fish saurce like Red Boat. You can order it on Amazon. Will definitely make this again!
Lesa
I made this recipe exactly as the recipe with the 4TBS of fish sauce and we had the Red in our store. Turned out great! My husband said that I could make it again. We had it over rice. I was thinking of what veggie to throw in. Great ideas above.
Inbal M
Made this keto style!!!! OMG, delish ❤️❤️❤️
Nancy
I love this recipe. So perfect for mid week!
rosario t slater
Planning on trying the coconut curry shrimp recipe, how much curry powder should I use?
Lindsay
Absolutely delicious. Made it exactly like recipe said and started with 4 tbs of fish sauce. Was perfect. Added mushrooms and sugar peas. Used frsh ginger insread of powdered because that is what I had. Served over egg tagliatelle. Definitely on the make again recipe. But a little spicier next time.
Thanks for the recipe.
Michele
Just made this for dinner. Tasted like it was from my favorite Thai restaurant!
Trine
Made this today. Used Squid fish sauce, as it was all they had in the shop, but it turned out delicious. I added a tiny bit of honey because I read the comments about the salt, and yes, it wasn’t NOT salty, but we thought it was just perfect. My boyfriend kept praising it, and I’m usually not a fond of these types of dishes at all, but I really liked it. It did stink up our entire apartment though :P
I’ve ordered some Red Boat fish sauce online, so looking forward to trying it with that. I used 5 tablespoons in my recipe.
Thanks for sharing that squid sauce was a good substitute Trine. I’ve never cooked with it before so it’s great to know. And glad your boyfriend approves too. Next time have him make it for YOU :)
Karen Chiarini
I was looking to use up my can of coconut milk and shrimp. I checked on line – so many recipes but yours enticed me. IT WAS AWESOME!!!! I went with 5 tablespoons of fish oil. I didn’t have any fresh basil, so I used dry and I had a frozen lime, so I was ready. If there was one concern, I would say it required too many dishes but it was worth it. I’ll definitely make this again. What I may do is make a large batch of the sauce and keep it in the refrigerator or freezer. Thank you so much!
Ashley @ Foodie Crush
Thanks so much! Glad you enjoyed, Karen!
It’s saucy and that last photo is just so the rice doesn’t get drowned out for the picture. But if you want it more saucy, feel free to add more coconut milk.
Betsy
Just. curious if anyone has made this without the sugar or maybe with a sugar substitute? Will it be as good?
Amanda
Loved the recipe! The taste is amazing! But even great quality fish sauce made it salty. I’d make it again with 1/2 the suggested amount of sauce.
Glad you liked it Amanda, thanks for the comment. Be sure to use a fresh, high quality fish sauce to avoid that too-salty taste.
Tune
This was way too salty! Ease up on the fish sauce for sure. Maybe use 2 tablespoons.
Ashley @ Foodie Crush
Thanks for the input!
Maureen
A new favorite in our house! I modified things slightly…
Sauce modifications: Only 3 tbsp fish sauce, added extra lime juice and fresh ginger, and subbed almond butter. More fish sauce would have been too salty.
Marinade: No salt, added more chili pepper flakes.
Veggies: Added watercress chestnuts to cook with the peppers and threw in garlic when they were cooking.
Onion: Switched for shallot for preference
Thanks for the recipe ideas Maureen, and glad you made it fit your tastes!
linn jones
wow, that is far too much fish sauce!!! It should need no more than 2T.
Chelsea Bennett
So delicious and simple!!
Marilyn Walker
This was a pretty easy dish to make, I do think the sauce was a little thin and a little salty but otherwise delish!!
thanks Marilyn, The sauce may have thinned out if it got too hot while cooking but I’m glad you enjoyed it!
Sophia
Amazingly delicious! I used soy sauce and dried basil and cilantro and it still tasted great! Thank you! Will be making this again for sure!
So good to hear Sophia and glad to know you were able to substitute what you had on hand. That’s the key to easy cooking. :)
Elaine
My husband is allergic to seafood. Could I use soya sauce instead of fish sauce? Also, I only buy peanut butter that is peanuts only…is that the kind you use?
Ashley @ Foodie Crush
Absolutely!! And yes Elaine, that peanut butter will work great.
Lucy Ho
Omg I made this last night and it was AMAZING N PHENOMENAL. tasted just like the restaurants. Thank you so much. Will definitely keep this in rotation.
Ashley @ Foodie Crush
I love to hear that! Thank you Lucy!
Jim
Would are it more in line with proper Thai cooking spicey so need chillie paste and a few birds eye chillies as well.
I love proper Thai food and the heat they take it having lived there for a few years.
Maureen
Wonderful dish, my whole family loved it!
Julie Etzel
OMG! I made this tonight with just a couple of modifications because I am doing Keto, and it was seriously the most delicious thing I think I have ever made! I used yellow and green squash instead of red pepper, used a whole can of coconut milk, and added an extra tablespoon of peanut butter. It is so good that I immediately sent this recipe to 3 other friends. Well done!!!!!
Mieke
Hi
Loved this recipe and have made it several times. But as I like to serve it with rice, I added more coconut milk to get more sauce.
Delicious!
Johnny
This dish is awesome!! Everyone I’ve made it for loves it, thank you!!
Luis
Hi! It looks delicious! What can I use instead of sugar? I don’t want to use sugar in my food. Would honey work or maybe the dish is sweet enough without the sugar?
Thank you!
Ashley Sorenson
Luis, you could definitely try with honey!
SERGIO ERAZO
Hi i just made the shrimp recipes .great taste my wife was so happy thanks so much..