Name: Thai Curry with Shrimp
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 Servings
Cuisine: Asian

Jule’s Menu Verified

February 16, 2026

This easy Thai shrimp curry is ready in about 25–30 minutes. It combines tender prawns with a creamy coconut milk and red curry sauce, brightened with fresh lime and spinach. Serve the curry with jasmine rice and, if you like, a sprinkle of fresh coriander for a simple, flavorful meal.

From the Cook

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Thai Curry with Shrimp

Jule’s Menu Verified

Ingredients

WarningFish and 4 other allergens identified

Instructions

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Instructions

Peel and finely dice the shallots and garlic, grate the frozen ginger root on a fine grater until you have about 1 tablespoon of fine ginger puree.

Wash the bell pepper, remove the core and seeds, and cut into very thin strips. Mix the cornstarch with the fish sauce and soy sauce in a small bowl.

Add oil to the pan and sauté the bell pepper strips over medium-high heat for about 5 minutes, until they are nicely softened and have developed a light roasted aroma. Add the shallots and garlic and sauté for another minute over medium-high heat.

After one minute, or as soon as the shallots are translucent, add the sugar, chili paste, and ginger and sauté for about one minute, stirring constantly. Then deglaze the pan with coconut milk. Reduce the heat slightly and add the cornstarch mixture.

Reduce the heat and let the sauce simmer gently until thickened. Meanwhile, rinse the shrimp under cold water and pat dry with a kitchen towel.

Either add the shrimp to the pan and simmer in the sauce for about 5 minutes, or marinate the shrimp with ½ teaspoon cornstarch, ½ teaspoon chili paste, 1 teaspoon rapeseed oil and some salt and pepper, and cook in a preheated air fryer at 200°C for 4 minutes.

Meanwhile, wash the spinach and roughly chop it. Stir the spinach into the curry until the leaves have wilted, then season with salt, pepper, and lime juice. If using an air fryer, stir the shrimp into the sauce and serve with rice.

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Tips & Tricks (5)

Curry Paste Power 🌶️
Toast the red curry paste in hot oil for 30-60 seconds before adding liquids to intensify its flavor and release its aromatic oils.
Prawn Perfection 🦐
Remove shrimp from heat immediately when they turn opaque and curl slightly to prevent overcooking and maintain their tender texture.
Coconut Milk Magic 🥥
Always use full-fat coconut milk and gently stir it into the curry to prevent separation and create a rich, smooth sauce.
Cornstarch Technique 🥄
Mix cornstarch with a small amount of cold liquid before adding to the curry to prevent clumping and ensure smooth thickening.
Lime Brightness Hack 🍋
Add fresh lime juice at the very end of cooking to preserve its bright, fresh flavor and add a vibrant citrus note to the curry.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.