When the wind is howling and the temperature drops, few things feel as good as a steaming bowl of Thai shrimp stew. This one is built on a fragrant coconut broth, plump shrimp, and a generous handful of kale, all spooned over quinoa for a cozy one-bowl dinner. A spoonful of our Eastern Shore honey rounds out the curry paste and the hot peppers with a soft, floral sweetness that ties the whole pot together.
Thai cooking leans on bright, aromatic ingredients: fresh ginger, garlic, lemongrass, lime, and warm spices like turmeric. That mix of fresh herbs and bold seasoning is exactly what makes this stew taste lively rather than heavy. Our friend Joyce folds in kale near the end, which adds color and a pleasant bite. If you are new to Thai food, this is a friendly place to start.
How to Make Thai Shrimp Stew with Kale
This stew comes together in one pot in about half an hour. Here is the short version before you dive into the full recipe card below.
- Simmer the slivered onion in coconut oil until tender and lightly browned, then stir in the honey.
- Add the jalapeno, ginger, garlic, red curry paste, and turmeric, and cook for about a minute until fragrant.
- Stir in the chopped tomato and let it simmer.
- Pour in the chicken broth, bring it to a strong simmer, then add the shrimp.
- Cook for 5 to 10 minutes, letting the shrimp finish and the broth reduce.
- Add the coconut milk and kale, and keep cooking until the kale is tender.
- Spoon cooked quinoa into the center of each bowl, top with shrimp and kale, and ladle plenty of broth over the top. Use a bowl or rimmed plate so you do not lose any of that sauce.
- Finish with a wedge of lime.
Tips for the Best Thai Shrimp Stew
This stew is really a template, so make it your own. The coconut broth works just as well with chicken or a firm white fish if you want to swap the shrimp. Adjust the heat by adding more or less jalapeno and curry paste, and lean on whatever fresh aromatics you have on hand. Want it brothier? Add a splash more broth. Want it richer? An extra spoonful of coconut milk does the trick.
The honey matters here. A good monofloral honey adds more than sweetness, it brings a gentle floral note that balances the curry paste and lime. Our minimally filtered Eastern Shore varietals are a lovely choice, and a milder wildflower or sunflower honey keeps the focus on the spices.
If you love Thai cooking, try our Thai Green Curry Soup with Chicken next. And if shrimp is your thing, our Honey Lime Shrimp is a quick favorite for warmer months. Looking to stock your pantry? Browse our Eastern Shore Honey collection to find your new go-to jar.
FAQs About Thai Shrimp Stew with Kale
What kind of honey works best in Thai shrimp stew?
A mild, floral honey works beautifully. Our minimally filtered Eastern Shore wildflower or sunflower honey adds a soft sweetness that balances the curry paste and lime without overpowering the dish.
Can I make this Thai shrimp stew without shrimp?
Yes. The coconut curry broth is a flexible base, so you can use chicken, a firm white fish, or tofu instead. Adjust the cooking time so your protein cooks through.
How do I keep the shrimp from overcooking?
Add the shrimp to the simmering broth and cook just until they turn pink and opaque, usually 5 to 10 minutes depending on size. Pull the pot from the heat as soon as they are done so they stay tender.
What can I serve Thai shrimp stew over besides quinoa?
Jasmine rice, brown rice, or rice noodles all soak up the broth nicely. Quinoa is our go-to for a hearty bowl, but any of these make a great base.
Is this stew spicy?
It has a gentle warmth from the jalapeno and red curry paste, and you control the heat. Use less of both for a mild bowl, or add more if you like things fiery.
