Thai Curry Shrimp with Coconut and Sweet Potato Noodles is a dish that is packed with flavor. It’s quick, easy and done in about 30 minutes, which means it is perfect for busy weeknights. Getting dinner on the table in less than a half hour has never been so delicious.
The sweet potato noodles cook while you whisk a few ingredients together. Everything goes in the same pan, so there is minimal cleanup. This Thai Red Curry Shrimp with Coconut Milk is an impressive one pot meal that is perfect for a weeknight meal.
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Thai Coconut Curry Shrimp
This coconut red curry with shrimp is one of my favorite midweek dinners. It’s quick and delicious, but also pretty good for me. That’s the trifecta, isn’t it? When something is delicious, fast AND good for you.
Did I mention it clocks in at under 350 calories? 🙌🏼
I’ve been making variations of this dish (like this coconut curry corvina) for over a decade, so that speaks to how tasty this meal is. It is also the most requested meal from past (personal chef) clients.
The shrimp stays plump and tender as it simmers in the coconut curry sauce. The sweet potato noodles soak up some of the sauce as they cook, giving them even more flavor. Thai coconut curry shrimp is one of our favorites and I hope it will become one of yours too.
Thai Curry Shrimp in 30 minutes
Midweek weeks can be a challenge for most of us. We’re tired and the thought of making dinner isn’t always appealing. Which brings me to today’s recipe. You need 30 minutes. Because we want to eat good food, but we don’t want to spend half of the evening making it.
Make sure that your shrimp are peeled and cleaned before you start. You can purchase them already cleaned, which saves a lot of time.
thai red curry
There are literally hundreds of curries. If you have had one, and didn’t like it, don’t assume that you just don’t like curry. Thai red curry is different than green curry, yellow curry or Indian curries. You catch my drift, right?
The list of curries is a mile long and they are all quite different. Some are very mild, some are blazing hot. This one is on the milder side. You set the heat level in this recipe. More curry paste will equal a hotter dish, less curry and it will have hardly any heat at all.
If this is your first time using a curry paste, my advice to you is this: add it slowly. You can always add more, but the reverse is not as easy.
Usually, I serve this with black rice. It is visually striking and really delicious. But, our goal is get dinner on the table in 30 minutes, remember? I’ve also served this with chunks of sweet potato cooked in a coconut lime broth like a soup. This recipe is a combination of the two and I think it’s a winner.
How to make Thai Red Curry Shrimp
If you happen to have people in the house who are willing to help out, have them spin the sweet potatoes into noodles. This will save you a few minutes so you can get on with something else. While the sweet potato noodles are sautéing, you will whisk the coconut milk and curry together and gather your shrimp.
Add everything to the pan, cover and let it continue to cook until the shrimp is opaque and the noodles are soft. Thai Curry Shrimp is a great weeknight dinner to serve when you want to entertain friends because it looks pretty impressive even though it is super simple.
What can I serve with Thai Curry Shrimp?
Here are a few suggestions for side dishes that would go nicely with this shrimp dish and also a sweet ending to the meal!
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Used in This Recipe:
- Spiralizer – This is the one that I have and I love it!
- Red Curry Paste – same paste as the one used in this recipe. Great flavor and perfect little cans so you can use only what you need!
- Coconut Milk – My preferred brand
- Forbidden Rice (Black Heirloom Rice) – If you want to give it a go with rice
- 2 large sweet potatoes, spiralized into noodles
- 1 lb. large shrimp, peeled and deveined
- 1 - 15 oz can, unsweetened coconut milk
- 1 Tbsp Thai red curry paste
- 1 1/2 Tbsp canola oil
- salt and pepper
- 1 bunch cilantro
- 1 bunch scallions
- 1 lime
- In a medium saute pan, heat oil over medium heat. Add sweet potato noodles, cover and cook for 10 minutes, stirring occasionally. (Add a few teaspoons of water if they begin to brown)
- In a small bowl, whisk to combine coconut milk and curry paste. Add to sweet potato noodles. Stir to coat noodles, then add shrimp.
- Cover and simmer on med-low heat for 6 minutes. Add sweet potato noodles to bowls, top with shrimp and ladle a bit of sauce over the top.
- Garnish with cilantro leaves, scallions and lime wedges.
**If you do not have a spiralizer, cut sweet potatoes into chunks or slices and cook. The potatoes may have to cook for a little while longer, but it will still taste just as delicious!
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Amount Per Serving: Calories: 344Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 239mgSodium: 1278mgCarbohydrates: 34gFiber: 4gSugar: 7gProtein: 30g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Post originally published: 9/4/17