I love homemade Thai food: Thai mango curry, slow cooker Thai chicken thighs and Thai salmon. This Thai shrimp curry is one of those weeknight dinners quickly thrown together in a skillet and you have a healthy restaurant quality meal. Easy curry with coconut milk, shrimp, butternut squash and a blend of simple Thai spices, this curry is quick, decadent and with a bit of a fiery kick. Not too much because of little people. You can definitely kick the heat up a notch by adding more curry paste.
My kids love shrimp but not the squash. When plating, I simply leave it out of their plates. I’m standing strong for not not cooking separately for the kids and it works with minor adjustments.
Thai cuisine is really simple to recreate at home. I make sure to always have red curry paste, fish sauce and kaffir lime leaves on hand. That’s all you need out of “weird” ingredients. I highly recommend Thai Kitchen brand. I hope coconut milk isn’t something you are shy of.:)
I usually get kaffir lime leaves at an Asian store. They are basically Thai bay leaves and can be stored forever tightly sealed in the freezer. You can omit them or replace with (Thai) basil leaves.
I thought sweet butternut squash was a great addition to this shrimp curry. It is a starchy vegetable which means complex carbohydrates. These carbs that are good for you. I personally find the curry quite filling without rice as it’s a complete meal on its own. Boys might prefer to have it with rice. I used white rice for photos (don’t ask) but I highly recommend brown rice as it’s healthier!
Also bean sprouts add a refreshing crunch to the dish. However you serve, make sure to top the curry with fresh green onions, cilantro and a lime wedge on a side for a true Thai cuisine experience at home. Enjoy!
Thai Shrimp Curry with Squash
Thai Shrimp Curry with coconut milk, butternut squash, red curry paste is a healthy and easy dinner recipe.
- Prep Time: 7 minutes
- Cook Time: 35 minutes
- Total Time: 42 minutes
- Yield: 6 servings 1x
Ingredients
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, grated
- 3/4 tbsp coconut oil
- 14 oz coconut milk, light (canned)
- 1/4 cup tomato paste
- 2 tsp fish sauce
- 2 tsp red curry paste
- 2 tsp honey
- 1 tsp cornstarch (optional)
- 5 kaffir lime leaves (optional)*
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 lb butternut squash, cut into 1” cubes
- 1 large red bell pepper, diced
- 1.5 lbs shrimp, raw & thawed
- 2 lime wedges or more to taste
- 3 tbsp green onions, chopped
- 3 tbsp cilantro, chopped
Instructions
- Preheat large deep skillet on low heat and add coconut oil, spreading with spatula. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally.
- Add coconut milk, tomato paste, fish sauce, red curry paste, honey, cornstarch, kaffir lime leaves, salt, pepper and whisk until combined. Increase heat to medium – high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes or until sauce thickens a bit.
- Add squash and bell pepper, stir, cover and cook on low for 20 minutes or until squash is cooked al dente. Add shrimp, cover and cook for another 5 minutes. Do not over cook as shrimp will become rubbery.
- Gently stir the curry, adjust salt to taste, squeeze lime, top with green onions and cilantro. Serve hot with brown rice or quinoa.
Store: Refrigerate covered for up to 4 days or freeze in an airtight container for up to 3 months.
Notes
*I usually get kaffir lime leaves at an Asian store. They are basically Thai bay leaves and can be stored forever tightly sealed in the freezer. You can omit them or replace with (Thai) basil leaves.
Did you make this recipe? Please give it a star rating in the comments.
If I can’t find thai basil leaves or kaffir lime leaves, do you suggest I use something else or just leave them out?
Thanks!
You can just omit them if you are not able to find them. They are totally optional:)
Just made this – my family really loved it! I didn’t have bell pepper so added more onion and substituted broccoli.I precooked the cubed butternut squash in the microwave and added it to the sauce. I also sauteed the shrimp separately in garlic and butter for the vegetarians here. Thanks so much for this!
★★★★★
So welcome Juli!
I made this but had no cilantro so used parsley (flat) instead, and ground ginger. Also no kaffir leaves. So I guess it will be an approximation. It was excellent: nice and spicy. The shrimp were rather time consuming,so maybe its best to use pre- peeled shrimp.
Awesome, those are great subs. Yes, only pre-peeled shrimp for me.:)
This was really good! I added some simbal and a bit of franks because we like it spicy! Also I thinned the sauce a bit because it’s thick and then it goes a lot longer.
★★★★★
Fantastic! Glad you enjoyed the recipe, Joyce! Not sure what simbal is but as long as you like it.:)
I love this recipe! I’ve also made it with chicken and it works perfectly
★★★★★
Fantastic! Glad you enjoyed the recipe, Michaela! yes it would totally work with chicken. I made this Thai chicken curry based on this recipe.
This is amazing!
so good!
★★★★★
Yay, so happy to hear you loved my Thai shrimp curry. It’s an oldie but a goodie.:) Have a great weekend, Niki!
Thank you Olena! This was great.
★★★★★
I want to recreate this using chicken instead. I’m not sure of the cooking time for the chicken. Any tips?
If you use diced chicken breasts or thighs then should take about 15-20 minutes.
This just sounds so delicious and I cannot wait to try it! My son is home from deployment and Curry is when his favorite dishes, so I’m excited to make this for him! Where do I find the mint leaves?
Hi Joni. Awe, I’m thinking about it all the time when my boys grow up they will be coming home for mom’s homemade meal. Might be one of my ways to see them more.
Kaffir lime leaves are sold at Asian stores. Just google one near you. You could also use Thai basil if you find it fresh. Those are specialty items carried by Asian stores mostly. If you don’t have them that is OK.
Olena, I just realized every time I make one of your recipes, I say to my son, “Every recipe I make of her’s is awesome!” And he agrees. Thank you! This (among others) was delicious!
That is refreshing to hear because all I seem getting lately is um weird complaints and some generally unhappy emails.:) I think my ️recipes are pretty straightforward and quite tasty. At the end of the day I’m not Martha Stewart enterprise and this is kinda my online recipe collection. Glad you guys enjoy them!!!
I love kaffir lime leaves- and Thai curries! I can buy all sorts of Thai ingredients here– I take lemon grass, galangal, and kaffir lime leaves to my aunt who is a foodie when I visit the states- she freezers the kaffir lime leaves as well. I love the actual limes themselves!
I have never tried or seen kaffir limes. I’m sure you have access to the freshest Asian ingredients possible.:)
Another fabulous recipe! Followed it exactly and it was a real winner! My whole family loved it. Keep em coming! 🙂
Yay. I have another awesome skillet coming on Sunday.
Well butternut squash is a huge winner around here, Love it love it love. Was the number one food I craved when pregnant, can’t believe you’re kids don’t like it! It’s the shrimp I need to try, never have had it. But you have so many wonderful ingredients going on here that I’m ready to give it a whirl.
I do not cook squash often. I think my kids are just not used to it. I should though! I can’t believe you never tried shrimp…really???