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spicy shrimp curry

Spicy Shrimp Curry

Shani W.
Get all of the flavors of your favorite Thai spot right at home with my super easy Spicy Shrimp Curry!
Prep Time 5 mins
Cook Time 30 mins
Cuisine Asian
Servings 4 servings


  • 1 cup long-grain rice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 ct. yellow bell pepper
  • 1 ct. orange bell pepper
  • 1 cup broccoli crowns
  • 1 cup white mushrooms
  • 2 tbsp red curry paste
  • 1 can coconut milk full fat
  • 2 tsp rice vinegar
  • 2 tsp soy sauce
  • 2 tsp hot sauce
  • 2 cups large shrimp peeled and deveined


  • In a large pot, add the rice, 2 cups of water, and a pinch of salt.
  • Turn heat to medium-high and cook rice until it begins to boil; then turn the heat to a simmer and cover the pot. Let steam for 15-20 minutes until rice is tender. Fluff with a fork.
  • Chop your veggies into similar small sizes; I do strips for the bell peppers, and chop the broccoli and mushrooms into bite-sized pieces.
  • In a shallow skillet, add olive oil and heat on medium heat.
  • Add garlic and ginger; saute for about 30-45 seconds until fragrant.
  • Add your hard veggies (bell peppers, broccoli; you can also use carrots, zucchini, etc) to the pan and saute for about 8 minutes until they begin to get tender.
  • Pour in the curry paste; stir around for about 30 seconds.
  • Pour in the can of coconut milk and stir until combined. The curry mixture will begin simmering.
  • Turn the heat to low and stir in the rice vinegar, soy sauce, and hot sauce. Add your mushrooms (or any other soft veggies) and shrimp. Continue cooking for about 5 minutes until shrimp is pink and done. Season with salt, pepper, onion powder, and a pinch of red pepper.
  • Serve over the white rice. Enjoy!
Keyword asian cuisine, Curry, Shrimp, Thai