After one life-changing bite of coconut curry shrimp at a hidden-gem Thai spot, I became a woman possessed. The way the kaffir lime-scented sauce clung to plump black tiger shrimp haunted my dreams. Here’s how I cracked the code to recreate that coconut curry shrimp magic at home—with just one pan and 20 minutes.
Why This Recipe Beats Takeout
5-Ingredient Alchemy
- Shrimp heads = free flavor gold (don’t discard!)
- Thai yellow curry paste (Mae Ploy brand preferred)
- Full-fat coconut milk (Chaokoh makes the sauce silkier)
- White onions for subtle sweetness
- Fresh herbs (cilantro or Thai basil)
Coconut Curry Shrimp (No-Water Method)
1、Prep: Peel and devein 12 large shrimp (I used black tiger shrimp), keeping the heads. Slice ½ white onion into strips.
2、Render Shrimp Oil: Heat 2 tbsp oil in a pan over low heat. Add shrimp heads and fry until fragrant and the oil turns orange. Remove heads. 
3、Build Flavor: In the same oil, sauté onions until soft. Add 75g yellow curry paste and stir until aromatic. Toss in shrimp and cook until just pink.
4、Simmer: Pour in 150ml coconut milk and simmer gently for 3-5 minutes (do not boil hard).
5、Serve: Garnish with sliced bird’s eye chilies and cilantro. Drizzle with 1 extra tbsp coconut milk for richness.
Why This Became My Weekly Craving
That first bite transports me to Phuket beachfront dinners—the custardy sauce, the snap of fresh shrimp, the aromatic heat. It’s comfort food and adventure in one bowl.
Ready to ditch the takeout menu? Your taste buds will thank you. 🍤✨
