One Pot Thai Shrimp Curry

Do you like curry? Making restaurant quality curry is actually quite simple, and you only need one pot. This Thai curry with shrimps has a great flavor complexity: the creamy taste from coconut cream, umami from seafood and mushrooms, and subtle refreshing taste from lemongrass and lime zest.

Did you know that adding one secret ingredient will easily boost flavor of curry? Continue reading and you will find out 🙂
This light curry sauce is not only easy to make but also versatile. You can use any protein you like (although seafood recommended).

Ingredients (serves 2):

  • 10 extra jumbo shrimps
  • 50 g onion, sliced
  • 2 garlic cloves, minced
  • 1-1.5 tbs Thai green curry paste
  • 100 ml coconut cream
  • 150-200 ml unsalted stock/water
  • 1 stalk lemongrass
  • 1 tsb peanut butter
  • a handful broccoli/broccolini
  • a handful oyster mushrooms
  • fish sauce to taste
  • zest of 1/2 – 1 lime
  • 1tsb lime juice


  • You may omit lemongrass if you can’t find it in grocery shops.
  • Make sure you use coconut cream, not coconut milk
  • Below is the curry paste I used for your reference:


Heat about 1tsb oil in a saucepan, add sliced onion, minced garlic, then saute over medium heat until onion becomes translucent
Add curry paste and stir fry constantly, until fragrant Pour in coconut cream and stock/water, add lemongrass stalk ( tough outer layer removed, bruised with back of a knife,  bottom half only) , bring curry sauce to boil
Add peanut butter and stir wellAdd deveined shrimps, broccoli / broccolini. Stir the curry occasionally
Add oyster mushrooms once shrimps change colour
Stir the curry and simmer until shrimps are fully cooked. Finally, add some fish sauce to taste. Remove pot from heat, add lime zest and juice, stir and serve

To garnish, drizzle with hot chili oil, top with some green herbs like parsley leaves. Serve with rice or any carbs you prefer.

Flavourful Thai curry sauce with refreshing aroma of lemongrass and lime, this dish is perfect for any season. Note that the sauce should be on the lighter thinner side, if you prefer thicker sauce, remove cooked shrimps from pot and thicken the sauce to preference. This way the shrimps won’t be overcooked. Remember to add fish sauce just before switching off the heat to ensure sauce is not too salty.

Read bilingual version here

More Thai recipes:

Pad Gra Prow
Thai curry chicken

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