Orange Thai Curry Recipe with Coconut Milk and Peppers

This orange Thai curry is a Thai-inspired coconut curry made with red curry paste, sweet orange bell pepper, fresh orange, and tender shrimp, served over jasmine rice. It is not one canonical traditional Thai dish; the bright color and citrus are a flexible home-cooking variation on Thai curry flavors, balanced with lime and fish sauce.

Ingredients

1½ cups (280 g) jasmine rice
2¼ cups (530 ml) water, or the amount specified on your rice package
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
3 tablespoons (45 g) Thai red curry paste; start with 2 tablespoons if you prefer mild curry
1 medium yellow onion (about 150 g), thinly sliced
1 red bell pepper (about 150 g), cored and cut into strips
1 orange bell pepper (about 150 g), cored and cut into strips
2 cloves garlic (about 6 g), finely chopped
1 tablespoon (6 g) finely grated fresh ginger
1 can (13.5 oz/400 ml) full-fat coconut milk, well shaken
1 cup (240 ml) low-sodium chicken broth or vegetable broth
½ cup (120 ml) fresh orange juice, from about 1 large orange
1 teaspoon (2 g) finely grated orange zest, avoiding the bitter white pith
1 tablespoon (15 ml) fish sauce
1 tablespoon (12 g) packed light brown sugar
1 pound (450 g) large raw shrimp, peeled and deveined, thawed if frozen
1 tablespoon (15 ml) fresh lime juice, plus more to taste
¼ teaspoon fine salt, or to taste
¼ cup (10 g) chopped cilantro or Thai basil leaves, for serving
1 lime, cut into wedges, for serving

Instructions

Start the rice. Rinse the jasmine rice in a fine-mesh strainer under cool water, gently stirring it with your fingers, until the water is less cloudy. Put the rice and measured water in a saucepan and bring to a boil. Cover, reduce the heat to low, and cook according to the package directions, usually about 12–15 minutes. Turn off the heat and leave it covered for 5 minutes, then fluff with a fork. This can cook while you make the curry.
Prepare the shrimp and vegetables. If the shrimp are frozen, thaw them completely and pat them dry. Slice the onion and peppers, chop the garlic, and grate the ginger and orange zest. Keep the orange juice, broth, coconut milk, fish sauce, brown sugar, and lime juice measured nearby so you can add them smoothly once the pan is hot. Discard any shrimp shells and keep raw seafood separate from ready-to-eat garnishes.
Bloom the curry paste. Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the curry paste and stir for 30–45 seconds, just until fragrant. Add the onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften. Stir in the garlic and ginger and cook for about 30 seconds. If the paste starts to stick or scorch, lower the heat and add a spoonful of broth; burnt curry paste can make the sauce taste harsh.
Build the sauce and soften the peppers. Pour in the coconut milk, broth, orange juice, and orange zest. Stir in the fish sauce and brown sugar, then add both bell peppers. Bring the mixture to a gentle simmer, not a hard boil, and cook uncovered for 8–10 minutes, stirring occasionally. The peppers should become tender-crisp and the sauce should taste rounded, with citrus brightness balanced by coconut richness. If it seems too thick, add broth a few tablespoons at a time.
Cook the shrimp safely. Add the shrimp in a single layer if possible and simmer gently for 3–5 minutes, turning once, until pink and opaque. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Avoid a rolling boil or prolonged cooking, which can make shrimp tough. Remove the pan from the heat as soon as the shrimp reach temperature.
Balance and serve. Stir in the lime juice and taste the sauce. Add salt only if needed, since curry paste and fish sauce can already be salty. For a brighter finish, add a little more lime; for more sweetness, add a small pinch of brown sugar; for more heat, add curry paste or a pinch of chili flakes. Spoon the curry over the rice and finish with cilantro or Thai basil and lime wedges.

Tips

Choose curry paste thoughtfully. Thai red curry paste provides the chili, aromatics, and savory backbone, but salt and heat levels vary by brand. Read the ingredient list if avoiding fish or shrimp ingredients, and begin with less paste if you are unsure how spicy yours is. You can add more as the sauce simmers, but you cannot easily take the heat back out.
Use orange juice for aroma, not as the only seasoning. Fresh juice and zest give the sauce its orange character, while lime keeps it from tasting sweet or one-dimensional. Bottled juice can work in a pinch, but it often tastes flatter; add it gradually and finish with lime to taste.
Keep coconut milk at a gentle simmer. A vigorous boil can make a coconut sauce look separated or oily. If a little separation happens, lower the heat and whisk or stir; it is usually a texture issue rather than a failed curry.
Make substitutions with flavor in mind. Thai fish sauce is widely sold in grocery stores and contributes salty, savory depth. If unavailable, use soy sauce or tamari in the same amount, then taste before adding salt; the result will be less distinctly Thai and slightly different in aroma. Thai basil is also optional: cilantro is a practical garnish, while regular basil is milder and less anise-like.

Serving Suggestions

Serve the curry hot in shallow bowls with jasmine rice underneath or alongside it, so the rice can absorb the orange-coconut sauce. Offer lime wedges at the table because diners can adjust the acidity to their taste. A simple cucumber salad, lightly dressed with rice vinegar and a pinch of sugar, adds a cool, crisp contrast without competing with the curry. Steamed green beans, broccoli, or snap peas also work well if you want another vegetable on the plate.

For a more generous meal, put extra chopped herbs, sliced scallions, and thinly sliced red chili in small bowls so everyone can garnish their portion. Keep chili separate if serving people with different heat preferences. A spoon and fork are useful for the saucy curry and rice; the sauce is intended to be eaten with the meal rather than served as a soup.

Variations

Make it vegetarian or vegan: Replace the shrimp with 14 ounces (400 g) pressed, cubed firm tofu, or use 2 cups (300 g) sliced mushrooms and 1½ cups (225 g) chickpeas. Use vegetable broth and replace fish sauce with soy sauce or tamari. Check the curry paste label, since some pastes contain shrimp paste or fish sauce. Add tofu early enough to heat through, but add mushrooms with the peppers so they keep some texture.

Use chicken: Cut 1 pound (450 g) boneless, skinless chicken breast or thighs into bite-size pieces and simmer them in the sauce until cooked through. Check the thickest pieces with a food thermometer; poultry must reach 165°F (74°C) according to the USDA FSIS. Chicken needs more cooking time than shrimp, so add it after the sauce comes to a simmer and cook until it reaches temperature before finishing with lime.

Adjust the vegetables: Replace one or both bell peppers with 2 cups (about 200 g) sliced zucchini, snow peas, or thinly sliced carrots. Add quick-cooking vegetables near the end so they do not turn mushy. For a sweeter, heartier version, add 1 cup (150 g) cubed sweet potato, but simmer it in the sauce until fork-tender before adding shrimp; it may need 12–18 minutes depending on the size of the cubes.

Make it less rich or more citrus-forward: Use light coconut milk for a thinner sauce, knowing that it will be less creamy and may taste less rounded. For a stronger orange note, add a little extra zest rather than a large pour of juice, which can make the curry too sweet or dilute it. If the sauce gets too tart, balance it with a small amount of brown sugar rather than adding more coconut milk automatically.

Storage and Reheating

Refrigerate the curry and rice within 2 hours of cooking, preferably in separate shallow airtight containers so they cool promptly. The shrimp curry keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder; for best shrimp texture, use it within 3 days. Cooked rice also keeps for 3–4 days when promptly chilled. Do not leave either dish at room temperature for longer than 2 hours, or 1 hour if the room is above 90°F (32°C).

Reheat only the portion you plan to eat. Warm the curry gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat rice with a small splash of water, covered, until steaming throughout and also at least 165°F (74°C). The coconut sauce may look slightly separated after chilling; stir it as it warms. Freezing is possible for up to 2 months, though the shrimp can become firmer and the coconut sauce may change texture after thawing. Thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Is orange Thai curry a traditional Thai dish?

This particular orange-and-coconut combination is a Thai-inspired home recipe, not a claim to one traditional named curry. Thai curries vary by region, household, curry paste, and ingredients; this version uses familiar Thai curry elements such as red curry paste, coconut milk, fish sauce, and lime, with orange added for a bright variation.

Can I use bottled orange juice?

Yes. Use ½ cup (120 ml) of unsweetened orange juice and taste the sauce before adding extra sugar. Bottled juice can be sweeter or less aromatic than freshly squeezed juice, so fresh orange zest is especially helpful. Avoid orange juice drinks with added sweeteners, which can push the curry toward an overly sweet flavor.

How spicy is this curry?

It depends mostly on the red curry paste. Three tablespoons make a moderately spicy sauce with many pastes, but some are considerably hotter. Start with 2 tablespoons, simmer the sauce, and add more in small amounts if needed. Coconut milk softens the heat somewhat, but it does not remove it.

Can I prepare the curry ahead?

You can make the sauce with the vegetables up to a day ahead, cool it promptly, and refrigerate it. Reheat the sauce to a simmer, then add raw shrimp and cook them to 145°F (63°C) just before serving. This keeps the shrimp from becoming overcooked during reheating. Cook the rice ahead too if desired, but chill it promptly and reheat it to 165°F (74°C).

What can I use instead of shrimp?

Firm tofu, chickpeas, mushrooms, or bite-size chicken pieces all work, though their cooking times differ. Add tofu or chickpeas early enough to heat through, cook mushrooms until tender, and cook chicken to 165°F (74°C). If using another seafood, cook it to the appropriate safe temperature and adjust the timing for its thickness and type.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).