red curry shrimp

Thai Coconut Shrimp Curry

450 g shrimp, peeled and deveined

soy sauce

½ tsp red pepper flakes + turmeric

garlic powder

¼ tsp white pepper

vegetable oil

unsalted butter

bell pepper, sliced

garlic cloves, grated

tbsp ginger

shallot, finely chopped

120 ml chicken or vegetable broth

tbsp mild red curry paste

brown sugar

½ tsp turmeric, ground cumin, ground coriander

tbsp fish sauce

(14 oz/400 m) coconut milk, full fat

juice from ½ lime

sriracha,

torn thai basil

topping: scallions, cilantro, fried onions, chili pepper

Get all the prep done before you start...

Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

Grate the ginger and garlic cloves. Finely chop...

Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.

Heat oil and butter in a large skillet...

Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

In the same skillet, add bell pepper. Sauté...

In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.

Stir in red curry paste. Add brown sugar,...

Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.

Add lime juice, sriracha and Thai basil. Stir...

Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

shrimp

½ tsp red pepper flakes

turmeric

bell pepper (sliced)

garlic

shallot (finely chopped)

broth

½ tsp turmeric (ground cumin, ground coriander)

full fat coconut milk ((14 oz/400 ml) coconut milk)

lime (juiced)

tsp sriracha (optional)

scallions

onions

cilantro

chili pepper

marinating

chopping

searing

sautéing

simmering

tossing

This was fantastic! I also added broccoli &amp; baby corn. I sampled as I was cooking fully expecting to add more soy sauce or sriracha or turmeric but nope —it was already perfect! It took about 30 mins to make and there was a fair bit of cleanup afterwards but it was totally worth it!

It’s was fun to make and we added tofu, lime zest, and extra bell peppers.. sautéed onions with bell peppers. I’ll make this again, but probably use less red curry paste, no red pepper, and more coconut milk to our liking. Husband couldn’t finish it and I sweated  threw it lol . Otherwise a good recipe. Any other suggestions to make it a little less spicy?

OMG—This may just be the best dinner I’ve ever made! Didn’t have bell pepper so put in yellow squash. Also used yellow curry paste instead since that’s all I had. Thank you for a great recipe!!

We had this for dinner last night and really enjoyed it. The flavors were wonderful. I will definitely make this again.

I loved this recipe using red curry paste! Do you have suggestions or modifications for using green curry paste just for a change of pace?
Thanks for this delicious recipe!

Made this a couple of nights ago and it was/is delicious! ( have to dial back the Thai chili paste next time: I loved it but too much for one: she actually had coffee ice cream immediately after to cool palate!😉). Definitely a keeper !!

This is a great recipe, although I’ve never seen “mild red curry paste” and so the curry I made was definitely not kid friendly.  Good thing my fridge is jammed with stuff for my kiddo!  Definitely will make again.  I even added another can of coconut milk and it is still pretty darn spicy!

This dish was to die for. As usual with Anna's recipes, the prep work was work every chop, slice, and measure. My husband could not stop eating it and I was right behind him. I followed the recipe exactly as written down to the garnish suggestions. I always find that these recipes are tried and tested so I don't mess with the measures and they always turn out for me. Such a tasty dish with such a true Thai flavour explosion. Thumbs up for this one! Will definitely be adding this to my favourites list. Thank you.

Thai-inspired red shrimp curry with coconut milk, red curry paste, fresh cilantro &amp; lime. This shrimp curry is bright &amp; bold - you won&#039;t want to stop eating it!

Red Shrimp Coconut Curry

olive oil

onion (thinly sliced)

ginger

salt

black pepper

red curry paste

red bell pepper (thinly sliced)

coconut milk

lime juice

white rice (for serving)

Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper

Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.

While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.

Remove from heat and stir in lime juice and cilantro before serving with steamed rice.

This was fabulous recipe!  I will definitely make it again!!

My daughter and I made this Amazing Dish! It is Magnifiet!

Simply delicious. I did add about 1 tablespoon of Sesame Tahini because I love that flavor, and added some chopped basil, and peanuts in addition to the cilantro an extra yum.

I really enjoyed preparing this meal. I loved all the ingredients and the aromas were beautiful. I served mine over Jasmine rice and did not add water I actually added some heavy cream as I like it very creamy. I served it with Naan and the taste and flavors were absolutely delicious. Would highly recommend it

I added some zucchini and carrots. This was the best red curry we have had in quite a while. Thank you!

You are my go-to for Lebanese recipes which my husband, from Beirut, appreciates, but we also love south Asian flavors. This is a delicious and easy to make dish. I am making it tonight with crispy tofu instead of shrimp.

https://content.jwplatform.com/videos/nIK4g2sO.mp4

Thai-inspired red shrimp curry with coconut milk, red curry paste, fresh cilantro & lime. This shrimp curry is bright & bold - you won't want to stop eating it!

Red Curry Shrimp With Coconut

This simple coconut curry shrimp with a red curry sauce will have you enjoying a restaurant experience at home on any day of the week.

Coconut Curry Shrimp

neutral oil

large peeled, deveined shrimp ((21/25 size))

garlic ((minced))

brown sugar ((or palm sugar))

onion

red bell pepper ((thinly sliced))

full-fat coconut milk ((1 can))

cilantro ((optional garnish))

salt ((optional, to taste; not needed if using whole can of curry paste))

Heat a wok or large skillet over medium-high heat until. Add 1 tablespoon of oil, and spread it around to coat. Add the shrimp, and allow it to sear for 30 seconds on 1 side. Then stir-fry for 30 seconds, until the shrimp is 75% cooked (it should be mostly opaque). Turn off the heat, remove the shrimp to a bowl, and set aside.

Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Fry for 30 seconds, until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar. Then add the onion and pepper, and fry for 2 minutes.

Add the coconut milk. Bring to a simmer over medium-high heat. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split and have a grainy appearance.) Simmer for 2 minutes to thicken the sauce and cook the onions down.

Stir in the shrimp, and simmer for 1 more minute. Taste and season with additional salt if needed (particularly if you used less curry paste). Garnish with cilantro if desired, and serve!

I am changing my rating. This curry is wonderful I just needed to a little more spice to it. Thank you for sharing.

It was good but not spicey. I like heat and spice this was normal. Next time I will add more heat.

This recipe was amazing! Definitely as good as any curry I’ve had at a restaurant

Great and so tasty. I used palm sugar and a little more red curry paste. Thank y ou Sue

This was outstanding! The flavors popped unexpectedly. I should have used the whole jar of curry and next time I will. (We like it spicy) Also, I will slice my onions thinner as well. This came  together quickly. The preparation was easy too. Thank you and God bless you Sarah for yet another rock'n recipe!! We are adding it to our file for future use. Definitely a keeper!

I just made this last night and it was delicious! My picky husband loved it. I made it exactly as written. Next time I may try it with a full jar of the red curry paste and omit the salt. I may also try it with chicken. The flavors came together wonderfully and it was a quick and easy meal over white rice.

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Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry

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Top 4 red curry shrimp recipes from across the web

The most viewed red curry shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry

Red Shrimp Coconut Curry

Coconut Curry Shrimp

The most viewed red curry shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine