10-Minute Thai Shrimp Curry

My favorite shortcut dinner is Thai Curry, which I call my fast food at home. 10 Minutes is all it takes for me to get this from refrigerator to table. This is an easy recipe to customize — any sort of sliced vegetables will work here, from sliced zucchini, matchstick-cut carrots, tofu cubes (use firm tofu) and thin sliced eggplant.

If you’re not a fan of shrimp, substitute with thinly sliced chicken, pork or beef – just add a minute or so to cooking time to make sure your protein is cooked through.

No cooked jasmine rice handy? No problem — just serve over any type of noodles you want. My favorite is to make a soup-ier version of this recipe (add 2 cups chicken broth) and serve over transparent mung bean noodles that are naturally gluten free. You can see the noodles here on my Mussels with Lemongrass Coconut Curry Recipe (oh! a recipe from the past!)

How to cook 10-Minute Thai Shrimp Curry

Here’s what I used:

Fresh mushrooms: I love the meatiness of large King Trumpet mushrooms, but you can use fresh shiitake or even regular white mushrooms. By the way, there are quite a few mushroom recipes on Hokto’s site that I’ve developed for them…their mushrooms are organic and grown in California)

Thai curry: Comes in a can (like above), a plastic tub or envelope packet. If you buy a big tub of it, you can store unused portion in refrigerator for a few months. But I prefer to get the small cans.

Coconut milk: Which is not coco-loco (used for cocktails). Look in the Asian aisle of supermarket. If there are many different brands, shake the cans. The ones that sounds watery will be…well…watery and tasteless. Go for the cans that sounds like its full of thick liquid.

Shrimp: Tail on or off, up to you.

Vegetables: Bell peppers and fresh basil leaves (not pictured) – you can use Thai basil if you have, or just regular sweet basil is fine too.

Step 1: You’ll want to cook the curry paste just a bit, just to release the oils and the flavors. The amount of curry paste you use is totally up to you (and you can always add more in later after tasting the curry).

Step 2: Now pour in the coconut milk and whisk to incorporate the curry. This helps the curry paste break down and become smooth.

Step 3: add in the vegetables to cook for a couple of minutes. At this point, taste the curry, and if you want it more spicy, then whisk in additional curry paste.

Step 4: Now for the shrimp. cook until shrimp is cooked through.

Step 5: Throw in the basil leaves, stir and you’re done.

Serve over cooked rice.


10 minute Shrimp Curry Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes

I've used meaty Japanese King Trumpet Mushrooms, but you can use any type of fresh mushrooms, from shiitake to white button mushrooms, sliced. Serve with cooked rice or Asian noodles (any type)


1 teaspoon cooking oil
2 tablespoons red curry paste
1 tablespoon fish sauce
12 ounces coconut milk
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
1/2 pound uncooked, peeled shrimp
8 fresh basil leaves (optional)
cooked rice, to serve


Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk, fish sauce and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.

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Comments 45

  1. Amelia from Z Tasty Life

    This is a spicy, zesty, easy, fun way to jazz up a week-night. I think your addition of trumpet mushrooms makes it a tad more exotic than the usual boring button mushrooms. LOVE it! thank you for posting.

  2. Chris

    It sounds like the perfect quick curry, I just hopped over and read the recipe. I have developed a thing for curries in the past few months. Well, all but Tim Curry…..he’s kind of creepy.

  3. rita

    hubby and i love curry dishes, so this is a must try recipe! can the recipe be more easier? i just hope they don’t charge an arm and a leg for a can of coconut milk here in germany. especially, in winter. YIKES!

  4. angela billows

    Thanks for that, seems like the perfect thing to russle up when you want something quick and delicious from your store cupboard. Also thanks for sharing so much with us at foodblogcamp! I might not remember it all but I know its all there in my sub-conscious and hopefully it will find its way into my blog and make it a better, richer place for others to enjoy.

  5. Karen Ferguson

    Another beautiful looking dish Jaden. I think I’ll seek out those mushrooms and serve with some rice noodles.

  6. Deb in Indiana

    This is the kind of recipe that keeps me coming back to your site: simple, colorful, and easy to tweak. Not to mention gorgeous…

  7. Cooking in Mexico

    This sounds really, really good, and I know we would love it. But for me, no way is this a ten-minute recipe. First of all, DH has to have rice. Secondly, with 7 coconut palms in the yard, I have to make my own coconut milk. And peeling the shrimp has to count in the prep time. How could it not?

    So nothing in my kitchen takes just 10 minutes, unless I make a quesadilla.

    And I really don’t mean to sound grumpy on your beautiful blog, but have you ever noticed how clean-up time never counts?


  8. Candis

    This is on the menu for tonight , I’ve never made a curry dish at home yet so I’m quite excited to try this out. Love how simple it looks yet looks like it’s going to be so good. Wish me luck;)

  9. Candis

    Do you use a rice cooker ? I love mine cuts cook time in half comes out perfect every time. Just make sure to spray it with non stick spray makes clean up a breeze.

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  11. Shrinkella

    I am SO jealous that you always have great looking mushrooms. I can never find any fancy ones around here. πŸ™‚ This looks so good, and I’m so glad it’s healthy! I will be trying it soon. I have always been scared of curry, but I’ve been trying to expand my food horizons.

  12. Vanessa

    Just recently found your blog. I spotted this recipe on Monday and was super excited because anything that won’t take a ton of time after work is just right for me!
    I made this last night, but um… I felt like this was missing something. I kept looking at the recipe and asking myself if I had missed an ingredient from the list, a step? nope.
    Would you mind sharing what red curry paste you use? Maybe it was because I didn’t make it with the fancy mushrooms? I don’t know.
    I wound up adding some chicken stock and a squeeze of lemon for some flavor depth- any thoughts as to where I went wrong?

    1. SteamyKitchen

      Hi Vanessa, I just included more step by step photos. The curry paste I use is Maesri – in a short red can. See photo!

      The curry paste provides SO much flavor that you really shouldn’t have to add any more flavor.

  13. Vanessa

    Thank you! maybe that is what happend. I used the same brand as the coconut milk (same as you used) and it just seemed to fall flat. I will have to give this brand a shot and give it another go. I would love to be able to make curry at home instead of paying $$ for eating out.


    1. SteamyKitchen

      Next time, if needs more flavor, add more curry paste and more coconut milk. Also you might want to try picking up a bottle of fish sauce – which is what I use to balance flavors in Thai food. Just a few shakes is all you need.

  14. Vanessa

    Thank you SO much for these tips. I felt sort of bad writing that I didn’t like the rsults, but with this info I think I am on my way to curry SUCCESS! πŸ™‚

  15. Candis

    Yay my very first curry , Made this last night as I mentioned my first curry attempt. OMG so good, was a little worried my son wouldn’t like it, no problem there. I know for next time to make a bit extra. He asked for it again tonight. Perfect quick meal that tastes like you slaves over it.

    Thank you.

  16. Heather

    This was SO good and easy! I accidentally started with way too much curry paste and it was a bit too spicy… I cooled it down with some cream (didn’t have any additional coconut milk) and a couple tablespoons of peanut butter. Turned out great, and even the unadventurous boyfriend really enjoyed it.

  17. Laura

    This looks absolutely delicious! I’m a big fan of Thai food and, though it can sometimes be a bit daunting and sometimes proves unsuccessful, I love to try and recreate the flavors of this cuisine in my own kitchen. Thanks for sharing this recipe – I can’t wait to try this dish!

  18. Slauditory

    I made this on Friday and it was so easy and delicious! Thanks for posting such awesome recipes. I love your website!

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  20. Reem

    Made this for lunch today, lovedddddd it. Thanks you soo soo n soo much :-). Wishing you lots of luck n happiness in ur new nest.

  21. autumn

    I made this last night for dinner and it was so good. I added broccoli, summer squash, and onion to it. So good.

  22. Sonia

    I completely agree! Maybe if you are doing one serving, hence only peeling a few shirmp…also the then minutes are calculated if you have EVERYTHING ready, you still have to wash and slice mushrooms, bell peppers, etc.

  23. Sarah

    I made this last night and I really liked it! I didn’t have fresh basil, I think it would’ve tasted even better with the basil. I did add the juice of 1/2 a lime and about 2 tablespoons of fish sauce. I think this dish is pretty versatile.

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  28. Jenny

    Made this tonight and it’s amazing. We love spice so used an extra tablespoon of curry and added red pepper flakes. It’s so easy and good we will be making it again soon.

  29. Hannah

    This was very good, I ended up adding a bit more of the curry paste but it definitely is going to be a “keeper” of a recipe! Everyone in my family loved it

  30. Michelle

    I got all the ingredients at Winn Dixie. I am making this tomorrow night. It looks so creamy and delicious. I’m thinking about it right now. Can’t wait til tomorrow!!

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