thai shrimp curry

An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free.&nbsp;Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!!&nbsp;Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.So, let's make some Thai Coconut Curry Shrimp for dinner tonight!(Oh, if you like Thai curries? Don't forget to checkout my collection of all&nbsp;<a href="https://www.chefdehome.com/meals/90071/thai-curry-recipes" title="Homemade Thai Recipes">Homemade Thai Curry Pastes</a>&nbsp;and many popular/variation of&nbsp;<a href="https://www.chefdehome.com/meals/90071/thai-curry-recipes" title="Thai Curries">Thai curry recipes</a>.)<img alt="Shrimp Red Curry with rice" src="https://media.chefdehome.com/750/0/0/curry-shrimp/shrimp-red-curry-rice.jpg" loading="lazy" width="750" height="1108" srcset="https://media.chefdehome.com/800/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 800w,https://media.chefdehome.com/655/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 655w,https://media.chefdehome.com/492/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 492w,https://media.chefdehome.com/310/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 310w,https://media.chefdehome.com/100/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 100w,https://media.chefdehome.com/750/0/0/curry-shrimp/shrimp-red-curry-rice.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!<img alt="Creamy Thai Shrimp Curry Recipe" src="https://media.chefdehome.com/750/0/0/curry-shrimp/thai-shrimp-curry.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/curry-shrimp/thai-shrimp-curry.jpg 800w,https://media.chefdehome.com/655/0/0/curry-shrimp/thai-shrimp-curry.jpg 655w,https://media.chefdehome.com/492/0/0/curry-shrimp/thai-shrimp-curry.jpg 492w,https://media.chefdehome.com/310/0/0/curry-shrimp/thai-shrimp-curry.jpg 310w,https://media.chefdehome.com/100/0/0/curry-shrimp/thai-shrimp-curry.jpg 100w,https://media.chefdehome.com/750/0/0/curry-shrimp/thai-shrimp-curry.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">CHOOSE YOUR FAVORITE THAI CURRYThese Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste:&nbsp;<a href="https://www.chefdehome.com/recipes/824/thai-green-curry-paste" title="Green Curry Paste Recipe">Green Curry Paste</a>,&nbsp;<a href="https://www.chefdehome.com/recipes/821/red-curry-paste" title="Red Curry Paste Recipe">Red Curry Paste</a>, and&nbsp;<a href="https://www.chefdehome.com/recipes/818/thai-yellow-curry-paste" title="Yellow Curry Paste Recipe">Yellow Curry Paste</a>. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry. Note: When time-pressed, and out of homemade curry pastes, I use&nbsp;<a href="https://amzn.to/2S5Q1cG" rel="nofollow noreferrer" target="_blank" title="Buy Thai Kitchen Red Curry Paste at Amazon">Thai Kitchen Red Curry Paste</a>. It is 100% gluten free and vegan.Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)<img alt="Coconut Red Curry Shrimp and Veggies" src="https://media.chefdehome.com/750/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg" loading="lazy" width="750" height="1318" srcset="https://media.chefdehome.com/800/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 800w,https://media.chefdehome.com/655/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 655w,https://media.chefdehome.com/492/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 492w,https://media.chefdehome.com/310/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 310w,https://media.chefdehome.com/100/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 100w,https://media.chefdehome.com/750/0/0/curry-shrimp/red-curry-shrimp-veggies.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Let me summarize why should you try this recipe tonight:1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk. 2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect. 3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used). 4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors. 5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.<img alt="Red Curry with Shrimp and Thai Basil" src="https://media.chefdehome.com/750/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg" loading="lazy" width="750" height="2812" srcset="https://media.chefdehome.com/800/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 800w,https://media.chefdehome.com/655/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 655w,https://media.chefdehome.com/492/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 492w,https://media.chefdehome.com/310/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 310w,https://media.chefdehome.com/100/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 100w,https://media.chefdehome.com/750/0/0/curry-shrimp/red-curry-shrimp-chefdehome.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)Wish you a wonderful start of the week.-Savita

Coconut Curry Shrimp (Creamy, Thai Red Curry)

tbsp Thai Curry Paste, Red Thai Curry Paste. See Note 2

lbs Shrimp, cleaned, deveined, shelled medium shrimp

Oz Coconut milk, unsweetened, organic low-fat lite coconut milk

Sugar

Lime

tbsp Fish Sauce, See Note 1 for substitutes

Red Bell Pepper,

Cup Mix Vegetables, baby corn

Bunch Basil, preferably Thai basil

Rice, cooked white Jasmine rice,

tsp Paprika, sweet or medium, not smoked

adjust

Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes) 

Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink. 

Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact).  Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.

This insanely quick Thai red prawn curry is not only delicious but it comes together in just 15 minutes and you can use frozen, fresh or even pre-cooked prawns!

Thai Red Prawn Curry Recipe

275 g (10 oz) Prawns

g (3/4 Cup) Green Beans

Cloves Garlic

165 ml (2/3 Cup) Coconut Milk

Thai Birds Eye Chilli Pepper

Spring Onion

Tbsp Thai Red Curry Paste

Tbsp Brown Sugar

Tbsp Fish Sauce

Tbsp Cooking Oil

Kaffir Lime Leaf

Chop the garlic as finely as you can.

Top and tail the green beans and cut...

Top and tail the green beans and cut into 5-6cm lengths.

Finely slice the spring onions at a 45°...

Finely slice the spring onions at a 45° angle separating the white part from the green part.

Remove the central vein and finely shred the...

Remove the central vein and finely shred the kaffir lime leaf.

Cut the birds eye chilli into small rings.

Heat a pan over a medium high heat...

Heat a pan over a medium high heat and add the oil.

Throw in the garlic, chilli and white parts...

Throw in the garlic, chilli and white parts of the spring onions and fry for 1-2 minutes.

Turn the heat up to high and add...

Turn the heat up to high and add the curry paste and kaffir lime leaf then cook for 2 minutes.

Add the prawns and cook for 2-3 more...

Add the prawns and cook for 2-3 more minutes stirring constantly.

Add the coconut milk, fish sauce, brown sugar...

Add the coconut milk, fish sauce, brown sugar and squeeze in the lime juice and cook for 2 minutes.

Finally, add the green beans and cook until...

Finally, add the green beans and cook until they are hot which should take a final minute or two.

Serve sprinkled with the green parts of the...

Serve sprinkled with the green parts of the spring onion.

https://mediavine-res.cloudinary.com/video/upload/fw2vnhnv4vwfkweochwo.mp4

This Thai red prawn curry recipe is hot, sour, sweet & salty, it also cooks in 15 minutes which makes it way quicker than calling for takeout!

Thai Red Prawn Curry, Quick & Easy

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It's a Thai red curry flavored with coconut milk and curry paste.

*Amazing* Shrimp Curry

Jasmine rice (or basmati rice),

yellow onion

garlic

red bell pepper

olive oil or coconut oil

Thai red curry paste

full fat coconut milk

fish sauce

turmeric

Zest of 1 lime (plus lime wedges to garnish)

water

salt

basil

Start the jasmine rice (or basmati rice).

Mince the onion. Mince the garlic. Cut the pepper into thin strips.

In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic &amp; red pepper and saute for 1 minute. Stir in the curry paste and saute for 1 minute.

Add coconut milk, fish sauce, turmeric, lime zest, water, and kosher salt and bring to a simmer. Once simmering, add the shrimp and cook about 4 to 5 minutes until the shrimp is tender and opaque, depending on the size of the shrimp. Stir in 5 large leaves basil.

To serve, spoon the shrimp and sauce over rice. Garnish with additional chopped basil and lime wedges. Store refrigerated for up to 2 days.

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

bell pepper (sliced)

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.

This Thai green papaya curry with shrimp is a childhood favorite. It's a simple Thai dish with crunchy textures and a mild flavor made with green papaya, succulent shrimp, and homemade Gaeng Som curry paste!

Easy Thai Green Papaya Curry with Shrimp 

2-10 Thai dried chilis, long chilis, or bird’s eye chilis

Krachai 1 once, chopped small

Salt

Shrimp paste

water salt stock

green papaya shredded large about 2-inch pieces each

nappa cabbage

tamarind juice

sugar

Peel and shred the unripe papaya using a sharp knife. Chop the papaya into small pieces, around 2-inch pieces. Set aside.

Remove the seeds from the dried peppers and soak the chilis in hot water for 5-10 minutes.

Make the curry paste in a small food processor by combining dried chilis, Krachai, shallot, shrimp paste, 3 raw shrimp, and 2 tablespoons of water. Blitz until you have a smooth paste.

Combine the paste and cold water in a soup pot, bringing it to a gentle boil.

Add the chopped papaya and cook until fork tender, about 7-8 minutes.

Add the chopped Napa cabbage, whole shrimp, fish sauce, sugar, and salt. Cook for an additional 2 minutes.

Stir in tamarind juice last, taste-test the curry, and adjust the balance with more fish sauce, tamarind pulp, or sugar if needed. Done!

Thank you for your good recipe. I will try to make it.

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