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Red Curry Shrimp

posted by K A T YA on O C T 2 2 , 2 0 2 1 (updated A P R 8 , 2 0 2 4 )
// 2 6 C O M M E N T S »

 JUMP TO RECIPE 15 reviews

Red curry shrimp is an easy dish that only

takes 20-minutes to prepare. The shrimp
are simmered in a fragrant coconut curry
sauce that you’ll want to eat by a spoonful!

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20-Minute Red Shrimp Curry Recipe

How Does It Taste?

Thai Shrimp Curry Ingredients

How to Make Red Curry Shrimp

Tips for Making Thai Curry Shrimp

20-Minute Red Shrimp

Curry Recipe

If you have a jar of red curry paste and a

can of coconut milk then you’re minutes
away from a satisfying dinner. This red
curry shrimp is full of spice and rich flavor.
Plus it’s quick and easy to make!

The base of the recipe is a fragrant coconut

curry sauce that is equally as tasty on its
own. The secret to the sauce is plenty of
aromatics, like onion, ginger, and garlic,
combined with full-fat coconut milk. Plus
lime juice and cilantro to offset the richness
of the sauce.

There’s lots of sauce with delicious plump

shrimp to serve over cooked rice or skip the
rice and simply serve it with some naan
bread.

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How Does It Taste?

Your taste buds are in for a treat! This
red curry shrimp has many layers of
flavors, starting with the sauce. It’s
bold, and slightly spiced, with hints
of sweetness, and plenty of
creaminess.

Thai Shrimp Curry

Ingredients

Aromatics: Red onion, ginger, and

garlic. I recommed grating the
ginger with a microplane and
mincing the garlic yourself. Avoid
using jarred garlic.

Coconut Milk: Canned,

unsweetened coconut milk is what
you’ll need for this recipe. For
extra creaminess, use full-fat and
not lite coconut milk.

Red Curry Paste: Readily available

at most supermarkets, red curry
paste is a pantry must have. It
provides amazing flavor and zing
to this dish. I personally love the
Thai Kitchen brand curry paste,
made of red chili pepper, garlic,
lemongrass, salt, shallots,
coriander root, and kaffir lime peel.
It not too spicy compared to other
brands.

Vegetables: Change up the

vegetables to suit your taste. I like
bell peppers in this dish but a
variety of other vegetables work
too. See below for a list of ideas.

Shrimp: Peeled jumbo-sized

shrimp with tails on or off works
great in this recipe. If frozen, thaw
out first.

Everything Else: For the sauce,

you’ll also need honey, fish sauce,
and creamy peanut butter. To
finish off the dish, lime zest, juice,
and fresh cilantro.

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What Other Vegetables Can I Add?

Feel free to change up the vegetables, as

long as you slice them so they’re about the
same size.

Broccoli

Green beans

Mushrooms

Spinach

Cauliflower

Carrots

How to Make Red Curry

Shrimp

1. In a large skillet, at least 12-inch, heat oil

over medium heat. Add red onions and cook
until softened, about 4-5 minutes. Stir in
ginger and garlic. Cook until fragrant while
stirring constantly.

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2. Add coconut milk, red curry paste, honey,

fish sauce, peanut butter, and a little bit of
water. Season with salt and pepper. Bring
to a simmer.

3. Add sliced bell peppers, reduce heat, and

simmer covered until almost tender, about
5-7 minutes.

4. Pat dry the shrimp with a few sheets of

papers towels. Season with salt and pepper.
Add to the sauce and cook until shrimp just
turn opaque, stirring often about 3 minutes.
Stir in lime zest, juice, and cilantro.

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Tips for Making Thai

Curry Shrimp
Do not let the curry come to a
boil, or the coconut milk will
curdle and cause the curry sauce
to become clumpy.

For a rich and creamy sauce, use

unsweetened, regular and not light
or reduced fat coconut milk.

Do not substitute fish sauce with

anything else. It adds a unique
salty, umami flavor to the curry.
The dish does not taste fishy.

Got leftover curry paste? You can

freeze it for up to 3 months. Spoon
it into an ice cube tray, and
transfer it to a sealable bag or
airtight container once solid.

Avoid overcooking the shrimp, or

they will become rubbery! Remove
the skillet from the heat as soon
as they’re cooked through.
Remember, they’ll continue to cook
slightly as they sit.

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How to Store Coconut

Curry Shrimp

Store leftover curry in an airtight container

in the fridge for up to 2-3 days.

When you’re ready to eat, warm the curry in

a skillet over low heat on the stove. Add a
splash of water or stock as needed to
freshen it back up. Just be careful not to
overcook the shrimp!

More Curry Recipes

Thai Red Curry Easy Chicken Curry Grape

Noodle Soup Vegetable Curry Chicken Salad

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If you try our Thai Shrimp Red Curry,

please leave a star rating and a comment
letting us know how you liked the recipe.

Thai Shrimp Red Curry

4.9 from 15 reviews

author: K A T YA prep time: 1 0 M I N

cook time: 2 0 M I N
total time: 3 0 M I N U T E S
yield: 4 - 6 1X category: M A I N
method: S I M M E R cuisine: T H A I

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Red curry shrimp is an easy dish

that only takes 20-minutes to
prepare. The shrimp are simmered
in a fragrant coconut curry sauce
that you’ll want to eat by a
spoonful!

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Ingredients
UNI TS US M S CALE 1X 2X 3X

2 Tbsp. olive oil or avocado oil

1 small red onion, thinly sliced,

about 1 cup

1 Tbsp. finely grated ginger, use a

microplane
microplane

1 Tbsp. minced garlic

1 (14 oz.) can coconut milk

2 Tbsp. red curry paste

2 tsp. honey

4 tsp. fish sauce

1 Tbsp. creamy peanut butter

1/3 cup water

1 small bell pepper (any color),

sliced into thin strips

12 oz. peeled and deveined jumbo

shrimp, tails on or off, thawed if frozen

1 Tbsp. fresh lime juice

Zest of 1 lime

1/4 cup finely chopped cilantro

Kosher salt and black pepper, to

taste

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from going dark

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