Thai Shrimp Red Curry

This Thai Shrimp Red Curry is all about bringing a little taste of Thailand right into your kitchen! If you’re someone who loves to experiment with bold flavors, you’re in for a treat. Picture this: creamy coconut milk paired with vibrant red curry paste, all wrapping around plump, juicy shrimp. The aroma alone will transport you to the bustling streets of Bangkok. Plus, it’s quick to make, making it perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. In just 20 minutes, you can whip up a colorful, comforting meal that’s sure to impress. So, grab your apron, and let’s get cooking!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Thai Shrimp Red Curry
• Ingredients
• Cooking Instructions
• Heat the Oil and Sauté Onions
• Prepare the Coconut Curry Sauce
• Cook the Bell Peppers
• Season the Shrimp
• Add Shrimp to the Sauce
• Finish with Citrus and Herbs
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• Pairing Ideas
• FAQs
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

Why This Recipe Works

This Thai Shrimp Red Curry recipe combines the rich flavors of coconut milk and red curry paste, creating a harmonious blend that warms your palate. The use of shrimp provides a quick-cooking protein that absorbs the vibrant spices beautifully, making it perfect for a weeknight dinner. The key here is the balance of flavors; the creaminess of the coconut milk complements the heat from the red curry paste, while the shrimp adds an element of sweetness.

Why You’ll Love This Thai Shrimp Red Curry

Not only is this recipe easy to make in just 20 minutes, but it also brings a taste of Thailand straight to your kitchen. The creamy coconut sauce paired with the tangy lime juice and fresh cilantro creates a flavorful experience that will leave you craving more. It can easily become a weeknight staple or even a centerpiece for a friendly gathering. Trust me, once you taste it, you’ll understand why this dish has a special place in many hearts.

Ingredients

• 2 Tbsp olive oil or avocado oil
• 1 small red onion, thinly sliced (about 1 cup)
• 1 Tbsp finely grated ginger (use a 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

Cooking Instructions

Heat the Oil and Sauté Onions

Start by heating the olive oil in a large skillet (at least 12 inches) over medium heat. Once the oil is hot, toss in the sliced red onion. Let it cook until it softens, which takes about 3–4 minutes. Now add the finely grated ginger and minced garlic, cooking until fragrant—this should take about 30 seconds as you stir continuously.

Prepare the Coconut Curry Sauce

Next, it’s time to make the sauce! Pour in the coconut milk, red curry paste, honey, fish sauce, peanut butter, and water. Stir everything together and season with salt and pepper to taste. Bring the mixture to a gentle simmer while whisking until you achieve a smooth, lump-free sauce.

Cook the Bell Peppers

Add the sliced bell peppers to the sauce, covering the skillet with a lid. Let them cook for about 5–7 minutes or until they become nearly tender. During this time, you might want to slightly reduce the heat to maintain that gentle simmer.

Season the Shrimp

While the bell peppers are doing their thing, pat the shrimp dry with paper towels to remove any excess moisture. This step is crucial for achieving that lovely sear later on. Season the shrimp generously with salt and pepper, so they’re packed with flavor.

Add Shrimp to the Sauce

Uncover the sauce and stir in the seasoned shrimp. Cook for about 3 minutes or until the shrimp turn opaque, stirring frequently. As you do this, you’ll notice the sauce reducing slightly and thickening, which is exactly what you want.

Finish with Citrus and Herbs

To brighten up the dish, stir in the fresh lime juice, lime zest, and chopped cilantro. This final touch elevates the dish, giving it that fresh pop! Now you’re all set to serve your Thai Shrimp Red Curry over your choice of cooked rice.

Serving Suggestions

For an authentic experience, serve this Thai Shrimp Red Curry with jasmine rice or quinoa. Each bite of fluffy rice soaks up that creamy sauce beautifully. You could also pair it with steamed vegetables or a crusty bread to mop up any leftover sauce. It’s all about enjoying this flavor explosion!

Tips for Success

• Ensure all ingredients are prepped and ready before you start cooking. This makes the process seamless and fun!
• If you like a spicier kick, add more red curry paste or a dash of chili oil according to your taste.
• You can adjust the thickness of the sauce by modifying the amount of water, depending on your preference.

Variations

If you’re looking to mix things up, you can substitute shrimp with chicken or tofu for a different protein twist. Experiment with various bell pepper colors, or consider adding other vegetables like snap peas or broccoli for an added nutritional punch. For a vegan version, use plant-based protein and swap fish sauce with soy sauce.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if necessary. It tastes just as good the next day!

Pairing Ideas

You might consider pairing this dish with a cold Thai beer or some refreshing coconut water. A spicy mango salad on the side can also complement the rich flavors of the curry beautifully.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes! Just ensure they are thawed and properly patted dry before cooking to get the best texture.

2. How spicy is this Thai Shrimp Red Curry?
The spice level ranges from mild to moderate; you can adjust it by adding more or less red curry paste as needed.

3. Is there a gluten-free version of this curry?
Absolutely! Just ensure you’re using gluten-free fish sauce and check labels on all other ingredients.

4. What can I substitute for fish sauce?
You can use soy sauce or a plant-based alternative if you want something different.

5. Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can definitely prepare the sauce in advance and add the shrimp just before serving.

This Thai Shrimp Red Curry is a delightful dish bursting with flavor, making it perfect for both casual meals and special gatherings. Its versatility allows you to customize it to your tastes, ensuring that it satisfies every enthusiast of Thai cuisine. Enjoy the balance of fragrant spices and creamy textures that make this curry a standout!

More Easy Main Dishes Recipes:

• Gluten-Free Butternut Squash Falafel Salad Bowls with Pickled Beets
• Bulgogi Beef Lettuce Wraps
• Trinidad Corn Pie
• Seafood Pasta

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print