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Thai Shrimp Curry with a Kick

Rated as 4.7 out of 5 Stars
8k

"Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!"
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Ingredients

30 m servings 406
Original recipe yields 4 servings

Directions

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  1. Sprinkle shrimp with salt and cayenne pepper.
  2. Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
  3. Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
  4. Serve with a lime wedge and garnish with cilantro, if desired.

Footnotes

  • Cook's Note:
  • If you can't find Thai basil, regular basil will do. If you like things on the spicy side, adjust the crushed red pepper to your liking.

Nutrition Facts


Per Serving: 406 calories; 29.2 14.4 26.2 193 1221 Full nutrition

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Reviews

Read all reviews 15
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The only changes I made were fresh tomatoes instead of canned and dried basil instead of fresh Thai basil. I served it over light brown rice. It was mildly spicy and delicious! I did not use cil...

Most helpful critical review

I followed the recipe and had curry powder brought to me by a friend from Thailand but I was disappointed by the recipe. Definitely need more vegetables and I expected more heat given the descr...

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The only changes I made were fresh tomatoes instead of canned and dried basil instead of fresh Thai basil. I served it over light brown rice. It was mildly spicy and delicious! I did not use cil...

Followed the recipe exactly but added more veggies small Chinese eggplant/long string green beans /carrot/zucchini and added the shrimp to the sauce during the last 4 minutes. Restaurant qualit...

This was yummy! We added some red peppers and fresh tomato, and used curry powder that a friend brought us from India. The Thai basil from the garden was the finishing touch! This certainly h...

Great recipe! You get a lot of flavor from this dish in a short amount of time. It's creamy, rich, hearty and customizably spicy. I substituted eggplant for the mushrooms (not a mushroom fan) bu...

I made this last night and added my own twist on it, put in some colorful sweet peppers and asparagus. It turned out awesome, however I hate measuring and just dump stuff in, so mine turned out ...

Basically followed the recipe--used dried spices instead of fresh and used coconut cream to taste as I did not have coconut milk at the time. Also added some diced bell pepper and steamed fresh...

I just made this recipe for the first time. The flavor was good, and spicy enough for my son-in-law who likes things spicy. The only surprise to me was that the sauce is thinner than I expected....

This was absolutely delicious. It also makes quite a generous amount of sauce so feel free to add extra shrimp and mushrooms. Nice heat, really tasty.

Very good. Family liked it. Needed more curry favour for my liking. Next time I’ll add green Thai curry paste.