thai red curry shrimp recipe

Written BySheba G Updated On
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The Best thai red curry shrimp recipe

Thai Red Curry Shrimp

4.6 from 1155 votes

A quick and flavorful Thai red curry with succulent shrimp, bell peppers, and bamboo shoots in a creamy coconut milk sauce. This dish is ready in under 30 minutes and perfect for a weeknight dinner.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Curry

1 tablespoon vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 can (13.5 ounces) full fat coconut milk
1/2 cup chicken or vegetable broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, thinly sliced
1 cup canned bamboo shoots, drained
1 pound large shrimp, peeled and deveined
1/4 cup fresh basil leaves, torn
1 tablespoon lime juice

👨‍🍳Directions

1Heat the oil in a large skillet or wok over medium high heat. Add the onion and cook until softened, about 3 minutes.
2Add the garlic and ginger, and cook for 30 seconds until fragrant.
3Stir in the red curry paste and cook for 1 minute.
4Pour in the coconut milk and broth, then add the fish sauce and brown sugar. Stir to combine.
5Add the bell pepper and bamboo shoots. Simmer for 5 minutes until the vegetables are tender.
6Add the shrimp and cook for 3 to 4 minutes until they turn pink and are cooked through.
7Remove from heat and stir in the basil and lime juice. Serve immediately over steamed jasmine rice.

🔧Equipment

Large skillet or wok
Wooden spoon
Measuring spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 16g❤️Cholesterol: 180mg🧂Sodium: 780mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Tips: For a milder curry, use less red curry paste. You can add more vegetables like snap peas or broccoli if you like. Leftovers keep well in the fridge for up to 2 days.

Watch Video Of How Thai Red Curry Shrimp Works

This Thai red curry shrimp recipe is one of my go to dishes for any occasion. It is quick enough for a busy weeknight yet elegant enough to serve at a family gathering. The combination of creamy coconut milk, tender shrimp, and vibrant vegetables always pleases a crowd, and I love that it is both healthy and satisfying.

❓ Frequently Asked Questions About Thai Red Curry Shrimp

1. Can I use frozen shrimp for this recipe?

Yes, you can. Just thaw the shrimp completely and pat them dry before cooking. This helps them sear properly and not release too much water into the sauce.

2. What if I cannot find Thai red curry paste?

You can substitute with a similar curry paste like Thai green curry paste or yellow curry paste. The flavor will be different but still delicious. If you prefer, you can also make your own by blending red chilies, garlic, ginger, lemongrass, and spices.

3. Is this recipe spicy?

It has a mild to medium level of spiciness from the red curry paste. If you are sensitive to heat, start with 1 tablespoon of paste and taste before adding more. For extra heat, you can add sliced fresh red chilies or a drizzle of sriracha.

4. Can I make this dairy free or vegan?

This recipe is naturally dairy free as it uses coconut milk. To make it vegan, swap the shrimp for firm tofu or extra vegetables like mushrooms and zucchini. Also use a vegan fish sauce or soy sauce instead.

5. How should I store leftovers?

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The shrimp may become a bit tougher upon reheating, so it is best enjoyed fresh.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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