Thai Shrimp in Coconut Sauce *Video Recipe*
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Shrimp – 250 gms, deveined and peeled with tip of tail intact
  • Garlic – 6 to 8 cloves, minced
  • Chili flakes – ½ tsp
  • Coconut milk – 2 cups
  • Fish sauce – 4 tbsp
  • Lemon – 1
  • Brown sugar – 2 tbsp
  • ginger paste - 2 tsp
  • Vegetable oil – 3 tbsp
  • Onion – 1, large, thinly sliced
  • Red bell pepper – ½, cut into thin long strips
  • Yellow bell pepper – ½, cut into thin long strips
  • Green bell pepper – ½, cut into thin long strips
  • Thai red curry paste – 3 tbsp
  • Sliced red paprika – 1 tbsp (optional)
  • Green onion – ½ cup, chopped
  • Fresh cilantro to garnish
  • Salt to taste
  1. Take the shrimps in a bowl and add salt to taste, minced garlic and chili flakes. Mix them well and let the shrimps chill in the refrigerator for about 15 minutes.
  2. In a bowl, mix together coconut milk, fish sauce, brown sugar, ginger paste and juice of 1 lemon. Whisk well and set aside.
  3. Heat about 2 tablespoons of vegetable oil in a sauté pan with high sides. Add the marinated shrimps to it and sauté them until pink and opaque on both sides for about 4 minutes. Take them out and set aside.
  4. Add the remaining oil to the pan and tip in the sliced onion and bell peppers. Sauté them about 5 minutes on medium heat until they are soft and translucent.
  5. Pour the prepared sauce to the pan and stir to mix everything well. Let the sauce come to a boil.
  6. Then add the Thai red curry paste and combine thoroughly with the sauce. Check and adjust for seasoning if needed (Go low on salt as fish sauce & red curry paste is already salted.)
  7. Add the cooked shrimps along with all the juice and garlic to the pan. Combine well.
  8. Sprinkle sliced red paprika and garnish with chopped green onion and fresh cilantro. Serve the hot Thai shrimp in coconut sauce with rice. Enjoy!
Recipe by Flavor Quotient at