Creamy, nutty, sweet, and coconut-y, this Peanut Lime Shrimp Curry is one of the best Thai curries you've ever had. With a burst of Thai flavors in every bite, this curry is such a winner!
This Thai Peanut Lime Shrimp Curry is one of our favorite Thai recipes for Dinner. It's not too sweet and neither is too spicy. A perfect balance of flavors with Thai Red Curry Paste, Peanuts, Lime Juice, Onions, Garlic, and of course some Coconut Milk and Coconut Sugar to balance out all the flavors.
Just like we love our Thai food, this one hits all the spots. Sweet, Creamy, Comforting, Nutty with a hint of spice that's just sooo good.
This recipe is almost similar to my Thai Coconut Shrimp Curry as well as Thai Green Curry Shrimp, but so much better. The nutty taste of Peanuts along with that zesty squirt of Lime juice makes all the difference in making this taste so refreshing and tropical!
I just love to cook Thai food for dinner. It's comforting and something we love at our home. We do not order takeout, I always make Thai food or Asian food on Monday. My kids love it and of course I love it too.
Have you tried my other loved Thai food recipes like Peanut Shrimp Pad Thai Recipe
- Shrimp - Peeled and Deveined
- Coconut Oil - I use coconut oil to make this curry for a beautiful coconut-y taste
- Thai Red Curry Paste - This gives this curry a hint of spice and burst of taste
- Onions - finely chopped onions for sweetness in the curry
- Garlic - A few cloves of minced garlic brings in a nice kick to this Thai Peanut Lime Shrimp Curry
- Peanut Butter - Peanut Butter in a Thai curry is a winner. Here this makes it creamy and ofcourse fills the curry with a sweet and nutty taste.
- Lime Juice - Fresh Lime Juice is required both to make the curry and for a final squirt for that burst of Lime flavors...
- Coconut Milk - Coconut Milk is required to make the curry. It gives a wonderful sweetness.
- Coconut Sugar - I use Healthy Coconut Sugar to make this Thai Peanut Lime Shrimp Curry. Its not only healthy, but its coconut-y taste is what makes this curry taste so good.
- Toasted Peanuts - I like to toast the peanuts for just 2 minutes over medium-high heat before use. It gives the Peanuts a brilliant smokey taste.
- Kafir Lime Leaves - A few Kafir Lime Leaves are required to garnish this curry. (this is optional)
See the recipe card for quantities. Also, watch the video for a quick visual.
Instructions on making Thai Peanut Lime Shrimp Curry
STEP 1: COOK THE SHRIMP
- Heat Coconut Oil in a Skillet
- As the oil shimmers, add the Shrimps and cook until they turn pink for 2-3 minutes, tossing midways.
STEP 2: MAKE THE SAUCE
- In the same pan, saute finely chopped onions and garlic for 1-2 minutes or until they turn brown-ish. (You donot have to brown the onions or garlic).
- Next, add the Thai Red Curry Paste, Peanut butter, Lime Juice, Coconut Milk and Coconut Sugar.
- Toss to combine everything
- Bring it to a simmer for 2-3 minutes
STEP 3: GARNISH AND SERVE
- Once it simmers and the sauce gets creamy and thick, garnish with some toasted Peanuts and Kafir Lime Leaves.
- Serve with a bowl of warm Jasmine rice.
Remember to not overcook the shrimp or the sauce. Just simmer for 2-3 minutes and you're done.
Hint: After you've cooked the shrimp, you don't have to get them out of the skillet. Just move them over to one side and add the onions and garlic to the other. Just cook the onions for 1-2 minutes over medium-high heat. They do not need to be perfectly cooked. They should remain pulpy because that is what lends sweetness and thickness to this curry.
This Thai Peanut Lime Shrimp Curry is extremely easy to make and there are plenty of substitutions possible:
- Chicken - Ofocurse, you can replace Shrimp with chicken and cook in the same way. however raw chicken might take a few extra minutes to get cooked, than shrimps.
- Coconut Milk - If you donot have Coconut Milk, use full fat Coconut Cream or Heavy Cream along with shredded Coconut.
- Peanut Butter - If you're allergic to Peanuts and Peanut Butter, replace that with Cashew Butter or Almond butter and skip the nuts garnish on top. Rather use Toasted sesame seeds for a nutty garnish.
- Vegan - You can use Veggie sof your choice like - Choice of Bell Pepper, Edamame, Spinach or Mushrooms and make a Veggie curry. However, make sure you use Vegan Thai red curry Paste.
- Spicy - add chili pepper flakes or chopped Bird's Eye Chilis while cooking the sauce to make this spicy.
- Creamy - For an even creamy and coconut-y taste, add some full fat coconut cream while making the curry. This is going to make this taste even delicious.
You can also serve this with Cauliflower Rice for a Low Carb Alternative.
You can make this Thai Peanut Lime Shrimp Curry and store it in an air-tight container in the refrigerator for 1 week.
This does not stand well upon freezing so it's best you do not freeze this.
OTHER ASIAN CURRIES YOU'LL LOVE
- Green Curry Shrimp | Thai Green Curry Recipe
- Creamy Thai Coconut Shrimp Curry Recipe
- Malabar Chicken Curry with Coconut Milk
- Baked Eggplant Curry - Sri Lankan Eggplant Curry
- Butter Cauliflower Curry
- Thai Red Coconut Chicken Curry with Jasmine Rice
- Authentic Indian Chicken Curry - Instant Pot or Skillet
- Slow Cooker Butter Chicken with Coconut Milk
- Instant Pot Chicken Tikka Masala Recipe - Slow Cooker
- Chicken Jalfrezi (Slow Cooker or Stove Top)
- Chicken Korma
I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Thai Peanut Lime Shrimp Curry
- 1 lbs Shrimp peeled and deveined
- 1 tablespoon Coconut Oil
- 1 tablespoon Thai Red Curry Paste
- 1 medium sized Onion finely chopped
- 4-5 cloves Garlic minced
- 1 tablespoon Creamy Peanut Butter
- 1 large Lime juiced
- ½ cup Coconut Milk
- ¼ cup Coconut Sugar
- ½ cup Raw Peanuts toasted
- Kafir Lime Leaves for garnish (optional)
- Heat Coconut Oil in a skillet. As the oil shimmers, add the Shrimps and cook over medium-high heat for 2-3 minutes. Once they get cooked, move the Shrimps to one side of the pan.
- In the same pan, add chopped onions and garlic. Saute over medium-high heat for just 2 minutes. Next, add the Red Curry Paste, Lime juice, Coconut Milk, Coconut Sugar, and Peanut butter to the skillet. Stir until combined. Allow the sauce to simmer for just 2-3 minutes over medium high heat
- Once the sauce thickens, garnish with toasted peanuts and kafir lime leaves and serve