Easy Thai Coconut Curry

This easy curry recipe with coconut milk is super versatile. Add your favorite ingredients and make to your own personal taste. Wonderful 30 minute coconut curry recipe with shrimp, vegetables or what ever you want to add. | @whiteonrice

We’ve known folks who said “I don’t like curry”. Are you one of those folks? If so, we should talk because maybe there’s a missing link here that could possibly sway you over to the curry-lovers side. There’s so many different types of “curry” that no curry is ever created equal. In fact, the term “curry” is such a generic term for a beautiful kaleidoscope of spices used all over the world. We use it today to collectively describe a dish as having awesome flavor and of course, color.

Every “curry” or combination of spices is different and so are the flavors. Maybe you had a curry that had a concentration of a spice that didn’t appeal to you? Or maybe it was too flavorful that gave you heart-burn. Trust us, we’re all in the same boat. There are some curry combinations that we just can’t eat because they’re too strong, resulting in heart-burn that forces us to walk around the block a few times just so our meal can digest.

Easy coconut curry recipe with shrimp, vegetables or what ever ingredients you like. | @whiteonrice

We empathize with all you curry-avoiders. But it doesn’t mean that you should avoid curry all together. There’s mild versions and recipes that give you just enough hint and subtle flavor to get you excited for the next bite. Let’s not give up on curry completely. Life is better with a bit of spice.

What we propose is to start small and slow. Every recipe can be adjusted to taste and make it your own with what ever you want in any combination that works for you. This coconut curry recipe we made last year for our zucchini project is one of those that is the perfect starting point to customize the flavors to your personal taste buds.

Wonderful 30 minute coconut curry recipe with shrimp, vegetables or what ever you want to add. | @whiteonrice

There’s something for everyone in this curry recipe. Don’t like shrimp? Add more veggies, chicken or your favorite protein. Like more flavor? Add more curry powder, garlic and spice. This recipe is easy and perfect to make if you’re a newbie.

This is our go-to curry recipe and every time we make it, it’s never the same twice. That’s the beauty of curry because the possibilities are endless and with that, hopefully it’ll be able to have something special for everyone to enjoy.


diane and todd

5 from 1 vote
Zucchini and Shrimp Coconut Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Always a weeknight favorite, this quick and easy curry is loaded with chunks of zucchini and simmered in a flavorful coconut curry. Replace the shrimp with chicken or add extra zucchini and other vegetables for a hearty curry. Customize this curry to your personal taste. Serve with zucchini noodles instead of rice, bread or pasta for a healthier variation.

Each brand of curry will have a different spice level and flavor profile. Adjust the cayenne and curry to your preference.

Course: Main Course
Cuisine: American, Asian
Servings: 4 servings
Calories: 402 kcal
  • 1 tablespoon vegetable oil
  • 1/2 medium onion , minced
  • 3 cloves garlic , minced
  • 1 inch knob ginger , minced
  • 2 tablespoons curry powder
  • 1/4 teaspoon cayenne powder optional, or to personal taste
  • 1 cup chicken stock
  • 1-2 tablespoons fish sauce
  • 14 ounces coconut milk
  • 3/4 pound zucchini , (1 med. zucchini) chopped
  • 1 small bell pepper , diced
  • 1 pound shrimp , peeled and deveined
  • chopped cilantro or fresh basil for garnish , optional
  • Kosher salt , to taste
  • black pepper , to taste
  1. Heat large saucepan on medium-high heat. Add oil, then onions, garlic, and ginger. Cook until translucent.
  2. Add curry powder, cayenne powder, chicken stock, fish sauce, and coconut milk. Combine to break up all lumps of spices. Bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes.
  3. Add zucchini, bell peppers and shrimp. Cook for additional 5 minutes, or until shrimp I cooked through and zucchini is tender. Taste for flavor and add salt and pepper, if desired.
  4. Garnish with basil and/or cilantro and enjoy warm over rice, blanched zucchini noodles, pasta or with bread.

{ 15 comments… read them below or add one }
  1. Niki

    Hello, if I use chicken thigh meat, do I add them in at the end just like how you did with the shrimp? Or do I need to stir fry the chicken first?

    1. Todd & Diane

      Hi Niki,
      For chicken we would stir fry them first. After cooking the garlic and onions, add the chicken and cook it until mostly cooked through, and then continue with the rest of the recipe. Enjoy!

  2. Ang

    This looks really good! Going to try it

  3. Robin Duncan

    We made this for dinner tonight. Great blend of flavors. We found it a bit too spicy and we like spice. I will definitely make this again but will cut the cayenne pepper in half. Added some diced potatoes to the mix to help absorb some of the nice sauce and we liked this addition. Served it with a watermelon salad which was a nice foile to the heat of this curry dish.

  4. loes

    just made it and taste it. it is great!!! thank you.

  5. The-FoodTrotter

    Your curry recipe is wonderful and tasty. I love it 🙂

  6. Deborah @ The Harvest Kitchen

    Coconut curry is one of my favorite combo of flavors! The aroma alone is intoxicating! This looks amazing – silky perfection!

  7. Anjali

    Looks gorgeous curry. I didn’t saw that kind of curry in my life. This combination of zucchini sounds good.

  8. Liz

    Could you make this a slow cooker recipe? Just toss everything in together all day??

    1. Todd & Diane

      Liz- this recipe could work in a slow cooker, not sure why it wouldn’t. But if you try it, please let us know how it turned out. Thanks!

  9. Erika

    This curry looks absolutely amazing! Love how you can switch up the ingredients to fit your own taste.

  10. Cynthia A.

    Yum and double yum! I’m wondering what brand of curry powder you use, since as you mention, there are a lot of variables out there in curry land. Do you have a favorite or do you try something new each time?

    1. Todd & Diane

      We use different brands, but this recipe had the Spice Islands yellow Curry powder.

      1. Tom ~ Raise Your Garden

        I’m one of the Spice Islands people too. I love curry but my wife is just like the people you described. The ones who say they don’t like it. I know that if she tried this she would love it. Should make it for her.

  11. Tori

    This looks fabulous!

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