Home » Recipes » Asian » Easy Thai Coconut Curry
Jump to Recipe
by Todd + Diane
This easy curry recipe with coconut milk is super versatile. Add your favorite ingredients and make to your own personal taste.
Zucchini Shrimp Coconut Curry Recipe
We’ve known folks who said “I don’t like curry”. Are you one of those folks? If so, we should talk because maybe there’s a missing link here that could possibly sway you over to the curry-lovers side. There’s so many different types of “curry” that no curry is ever created equal. In fact, the term “curry” is such a generic term for a beautiful kaleidoscope of spices used all over the world. We use it today to collectively describe a dish as having awesome flavor and of course, color.
Every “curry” or combination of spices is different and so are the flavors. Maybe you had a curry that had a concentration of a spice that didn’t appeal to you? Or maybe it was too flavorful that gave you heart-burn. Trust us, we’re all in the same boat. There are some curry combinations that we just can’t eat because they’re too strong, resulting in heart-burn that forces us to walk around the block a few times just so our meal can digest.
We empathize with all you curry-avoiders. But it doesn’t mean that you should avoid curry all together. There’s mild versions and recipes that give you just enough hint and subtle flavor to get you excited for the next bite. Let’s not give up on curry completely. Life is better with a bit of spice.
What we propose is to start small and slow. Every recipe can be adjusted to taste and make it your own with what ever you want in any combination that works for you. This coconut curry recipe we made last year for our zucchini project is one of those that is the perfect starting point to customize the flavors to your personal taste buds.
There’s something for everyone in this curry recipe. Don’t like shrimp? Add more veggies, chicken or your favorite protein. Like more flavor? Add more curry powder, garlic and spice. This recipe is easy and perfect to make if you’re a newbie.
This zucchini shrimp coconut curry is our go-to curry recipe and every time we make it, it’s never the same twice. That’s the beauty of curry because the possibilities are endless and with that, hopefully it’ll be able to have something special for everyone to enjoy.
hugs,
diane and todd
Easy Thai Coconut Curry and Shrimp & Veggies
Yield: 4 servings
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Always a weeknight favorite, this quick and easy curry is loaded with chunks of zucchini and simmered in a flavorful coconut curry. Replace the shrimp with chicken or add extra zucchini and other vegetables for a hearty curry. Customize this curry to your personal taste. Serve with zucchini noodles instead of rice, bread or pasta for a healthier variation.Each brand of curry will have a different spice level and flavor profile. Adjust the cayenne and curry to your preference.
PRINT RECIPE Review Pin It
Ingredients
- 1 Tablespoon (15 ml) vegetable oil
- 1/2 medium onion , minced
- 3 cloves garlic , minced
- 1 inch (2.5 cm) knob ginger , minced
- 14 ounces (397 g) coconut milk
- 2 Tablespoons (30 ml) curry powder
- 1/4 teaspoon (2.5 ml) cayenne powder optional, or to personal taste
- 1 cup (240 ml) chicken stock
- 1-2 Tablespoons (15 ml) fish sauce
- 3/4 pound (340 g) zucchini , (1 med. zucchini) chopped
- 1 small bell pepper , diced
- 1 pound (454 g) shrimp , peeled and deveined
- chopped cilantro or fresh basil for garnish , optional
- Kosher salt , to taste
- black pepper , to taste
Instructions
Heat large saucepan on medium-high heat. Add oil, then onions, garlic, and ginger. Cook until translucent.
Add coconut milk then add the curry powder, optional cayenne powder, chicken stock, and fish sauce. Combine to break up all lumps of spices. Bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes.
Add zucchini, bell peppers and shrimp. Cook for additional 5 minutes, or until shrimp is cooked through and zucchini is tender. Taste for flavor and add salt and pepper, if desired.
Garnish with basil and/or cilantro and enjoy warm over rice, blanched zucchini noodles, pasta or with bread.
Nutrition Information per Serving
Calories: 402kcal, Carbohydrates: 12g, Protein: 28g, Fat: 27g, Saturated Fat: 22g, Cholesterol: 287mg, Sodium: 1343mg, Potassium: 721mg, Fiber: 2g, Sugar: 4g, Vitamin A: 780IU, Vitamin C: 46.5mg, Calcium: 217mg, Iron: 7.1mg
Course: Main Course
Cuisine: American, Asian
Calories: 402
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
100+ Easy Meals 30 Minute Recipes Asian Food One Pot | Skillet Paleo Recipes Seafood Soups | Stews Vegetables
27 Comments / Leave a Comment »
Subscribe
27 comments on “Easy Thai Coconut Curry”
-
Liz Coughlin — June 7, 2023 @ 5:22 pm Reply
This recipe has to be the most flavorful, authentic Asian dish ever! Everyone raved at how good it tasted.
-
Cece — March 24, 2023 @ 12:49 pm Reply
would this recipe work with mussel meat?
-
Todd + Diane — June 22, 2023 @ 4:50 pm Reply
Hi Cece, yes this would work with mussel meat. Sounds tasty!
-
-
Carol Jones — July 10, 2021 @ 11:06 am Reply
How does this recipe freeze? I want to make ahead and freeze to take camping.
-
Todd + Diane — July 11, 2021 @ 10:17 pm Reply
Hi Carol, We think this should freeze fine. And perfect for camping!
-
-
Ashley — March 8, 2021 @ 10:32 pm Reply
My Family Loved it. Kids asked for seconds so I’ll be making a double batch next time. Thanks for sharing this great recipe!
-
Amy — February 24, 2021 @ 7:31 pm Reply
Delicious and perfect for a weeknight meal. Made it as directed in the recipe and threw in some leftover peas at the last minute. Thanks for this easy and adaptable recipe!
-
Todd + Diane — March 10, 2021 @ 4:51 pm Reply
Love the addition of peas. Thanks for sharing Amy!
-
-
Kaeren — August 14, 2020 @ 9:59 pm Reply
Tried this out with shrimp and it was so delicious. I can’t wait to try this recipe out with chicken or all veggies.
-
Mal — February 2, 2020 @ 4:22 pm Reply
I have been making this recipe for over a year now and it has become one of my go-to’s! A quick and delicious crowd pleaser and a good staple as I keep shrimp, naan and a bag of frozen Asian vegetables in the freezer. Since the rest of the ingredients aren’t fresh, it’s a good go-to meal if I haven’t made it to the store and want to just substitute frozen vegetables. Thanks for posting this!
-
Kim — July 30, 2019 @ 5:11 pm Reply
Awesome and so easy! Just happened to have everything on hand and whipped it up. Thank you!
-
Jolita — March 3, 2019 @ 3:57 pm Reply
I made this recipe close to all ingredients as possible.. only thing is I didn’t have any coconut milk so I used coconut flour.. and I must say it was delicious!
-
Niki — May 6, 2017 @ 6:02 pm Reply
Hello, if I use chicken thigh meat, do I add them in at the end just like how you did with the shrimp? Or do I need to stir fry the chicken first?
-
— May 10, 2017 @ 8:08 am Reply
Hi Niki,
For chicken we would stir fry them first. After cooking the garlic and onions, add the chicken and cook it until mostly cooked through, and then continue with the rest of the recipe. Enjoy!
-
