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Easy Shrimp Curry

Posting Date: 05/15/16

Easy Shrimp Curry

Easy Shrimp Curry is very easy to make and a one-pot meal. It tastes delicious, like the one you find in Thai restaurants, and fast to make. You can make it in half hour, so it becomes my go-to-meal when I am in a rush. It is also versatile. You can use other meat or tofu, instead of shrimp. For this recipe, I use Thai curry paste, specifically Yellow Curry Paste. I prefer Yellow Curry Paste since it tastes milder but you can also use other Thai curry paste, such as Red Curry Paste, Green Curry Paste, etc. If you are a vegetarian, you need to check the ingredients used in curry paste if you buy it from the store since some of them uses shrimp paste and thus, you may have to make the curry paste yourself. For vegetables, I use carrot, green bell pepper, mushrooms, and onion. However, you can use any vegetables you want. This dish is good to serve with warm rice since the rice will soak up the curry gravy.

This recipe serves for 4 people


  • 2 tablespoons vegetable oil
  • 1 tablespoon Yellow Curry Paste. You can use other type of curry paste, such as Green Curry Paste, Red Curry Paste, etc., instead of Yellow Curry Paste.
  • 20 pieces of XL shrimp, peeled and deveined
  • 1 carrot, cut diagonally
  • 1 green bell pepper, diced into cube
  • 1/2 small onion, diced into cube
  • 4 white mushrooms, sliced
  • 1 cup coconut milk
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt or to taste
  • juice of 1/2 lime
  • pepper to taste
  • optional: cilantro, chopped
  • optional: lime wedges
  • warm rice


  1. Heat up vegetable oil on a pan. Add curry paste and saute it until it is cooked, i.e. the color becomes darker.
  2. Add shrimp and cooked until 1 side becomes pink. Turn it over to cook the other side and add carrot and bell pepper.
  3. Cook them until vegetable becomes tender crisp. Add onion, mushrooms, coconut milk, sugar, salt, lime juice, and pepper. Stir it and cook until coconut milk is boiling. Turn off the heat.
  4. Sprinkle chopped cilantro on top of the curry. Serve it with warm rice and lime wedges.

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