Thai Coconut Curry Shrimp and Chicken — I Fed 14 People With This One Recipe
Two Proteins, One Pot, Zero Complaints
Thai coconut curry shrimp and chicken is what I made on a Thursday night when all my girls came home from college — and they brought friends. Fourteen people around my table and not a single complaint — only empty bowls and requests for the recipe. The trick? I ran two pots at once, one with chicken and one with shrimp, so everyone got to pick their protein. Same sauce, same vegetables, two options. That is how you feed a crowd without losing your mind. This Thai coconut curry is creamy, flavorful, a little spicy if you want it to be, and absolutely delicious over jasmine rice with naan to dip in that golden sauce.
🍗 This one’s in my collection of chicken recipes for a crowd — the ones I lean on hardest when there are a lot of people coming, gathered in one place.
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Watch me make this Thai coconut curry from start to finish — or scroll down for the full printable recipe card.
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• THE red pot. I used this one for the chicken version the night fourteen kids came home — heats evenly, holds a crowd, and goes straight to the table.
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Thai Coconut Curry Shrimp and Chicken
Start CookingIngredients
- 2-3 tbsp extra virgin olive oil
- 1 lb shrimp peeled and deveined (OR 1 lb chicken breast, cut into bite-sized pieces)
- 1 onion chopped
- 2 bell pepper chopped
- 1 ½ teaspoons minced garlic or 3 cloves, minced
- 1 cup shredded carrots
- 1 tablespoon ginger paste
- 2 teaspoons coriander
- 2 teaspoons turmeric
- splash soy sauce
- Sriracha to taste (optional)
- 1 can (13.66 oz) coconut milk unsweetened
- 1-3 tbsp red Thai curry paste
- black pepper to taste
- 1 ½ cups chicken broth for a brothier sauce (optional)
- Jasmine rice prepared
- Naan bread for serving
Don’t Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Method Start Cooking
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add shrimp (or chicken) and sauté until cooked through. Remove shrimp and set aside (if using chicken, cook fully through before removing).
- In the same pan, sauté garlic, onion, bell peppers, and carrots for 4–5 minutes until softened. While sautéing, add coriander, turmeric, ginger paste, soy sauce, and pepper. Stir often.
- Add Thai red curry paste and stir to combine with the vegetables.
- Pour in coconut milk (and chicken broth if using). Bring to a boil, then reduce heat and simmer for about 5 minutes.
- Add shrimp back in during the last 2–3 minutes (if using chicken, it can stay in throughout).
- Serve over jasmine rice with toasted naan for dipping.
Nutrition
Video
Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →Why This Thai Coconut Curry Shrimp and Chicken Works
The thing about this Thai coconut curry shrimp and chicken is that it tastes like something you would order at a restaurant, but it comes together in one pot in about 30 minutes. I have been making variations of this for years, but the night I made it for 14 people is the night it really became a recipe I had to write down and share.
My girls come home from college on Thursday nights and they always bring friends. I never know exactly how many people I am feeding, which means I need recipes that stretch easily. This one is perfect for that. You can double it, you can run two pots like I did, you can swap the protein — it is endlessly flexible. I made the chicken version in my red Dutch oven and the shrimp version in No products found., same sauce in both, and the table cleared every bowl.
One thing I want to say about the coconut milk: do not use sweetened coconut milk or coconut cream. The classic Thai coconut curry technique relies on unsweetened coconut milk for that clean, creamy, savory base. Sweetened coconut milk will throw off the whole flavor profile and you will end up with something much too sweet. Thai Kitchen unsweetened coconut milk is the brand I trust and it is exactly what this recipe needs.
A Few Things That Make Thai Coconut Curry Even Easier
- Run two pots if you’re feeding a crowd. Same sauce, two proteins. Shrimp in one, chicken in the other — everyone gets to pick. This is what saved me the night fourteen people walked through my door.
- Use ginger paste instead of fresh. One tablespoon from the tube is faster than peeling and mincing fresh ginger, and the flavor is excellent. This is one of the shortcuts I keep in the fridge for nights like this.
- Start with one tablespoon of curry paste and taste as you go. The Maesri paste brings real flavor, and a little goes a long way. You can always add more — you cannot take it back out.
- Toast your naan in the oven. Spray a baking sheet with avocado oil, lay the naan flat, sprinkle with coarse salt and garlic powder, and toast at 350°F for about 10 minutes. Crispy outside, soft inside, perfect for dipping into that golden sauce. One college kid asked me tonight — why does your naan taste so good? That is why.
- Make the rice ahead. Jasmine rice cooks while the curry simmers, but if you want to be really ahead of the game, make the rice an hour earlier and keep it warm. The sauce soaks right into it — that is the whole point.
Thai Coconut Curry Shrimp and Chicken FAQ — The Questions I Get Every Time
Shrimp or chicken — which should I use in this Thai coconut curry?
Honestly, both! If you are feeding a crowd with different preferences, run two pots like I did — same sauce, one with chicken and one with shrimp. If you are just making this for your family, shrimp is faster because it cooks quickly and you pull it out and add it back in at the end. Chicken takes a few extra minutes to cook through. Either way, the sauce is the star.
How spicy is this Thai coconut curry?
That is entirely up to you. The Thai red curry paste brings flavor and warmth, and the sriracha is completely optional. Start with one tablespoon of curry paste and taste as you go. I like it with a little kick because it adds something, but it is absolutely delicious and flavorful without any heat at all.
Do I have to add the chicken broth?
No — it is listed as optional for a reason. Without the broth you get a thicker, creamier sauce. With the broth you get something more like a saucy, brothier curry that soaks into the rice and is perfect for dipping naan. I personally love the brothier version because I love dunking that naan into it, but if you want it thicker, skip the broth or reduce it.
What do I serve with Thai coconut curry?
Jasmine rice is non-negotiable in my house — the sauce soaks right in and it is incredible. Toasted naan for dipping is also non-negotiable. You can also serve this over cauliflower rice if you want a lower-carb option.
Can I make this Thai coconut curry ahead of time?
The sauce and vegetables can be made a few hours ahead and held warm on low — in fact the flavor deepens beautifully. Add the protein at the very end so the shrimp doesn’t overcook and the chicken stays tender. If you are reheating leftovers, do it gently on the stovetop and add a splash of broth or coconut milk to loosen the sauce.
Can I freeze Thai coconut curry?
You can freeze the sauce and vegetables, but I do not recommend freezing it with the shrimp or chicken already in — the texture suffers. Freeze the sauce in a labeled container for up to two months, thaw overnight in the fridge, and add freshly cooked protein when you reheat. The curry tastes almost as good as it did fresh.
How do I scale this Thai coconut curry for a crowd?
This is where the two-pot trick comes in. The recipe as written feeds about four to six people generously. For fourteen, I doubled the recipe and split it across two pots — one chicken, one shrimp. Same sauce in both. If you are doubling, taste the curry paste as you go because it scales unpredictably. Start conservative and add more after the coconut milk goes in.
🛒 Complete Shopping List
Everything you need to make this Thai coconut curry shrimp and chicken — click any item to shop on Amazon.
Ingredients
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Equipment
More Crowd-Pleasing Dinner Recipes You’ll Love
- Jambalaya Recipe — Another one-pot crowd dinner with big, bold flavor. If you loved this curry, jambalaya is your next must-make.
- Cajun Chicken Pasta — Creamy, spicy, and endlessly crowd-pleasing. This one disappears at every family dinner.
- Poppy Seed Chicken — When you need a dish that feeds a crowd and everyone asks for the recipe, this is it.
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Thai Coconut Curry Shrimp and Chicken — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.