If you’re a fan of Thai cuisine, then Red Curry Shrimp is definitely one dish that should be on your radar. This spicy and flavorful dish is a staple in many Thai restaurants. Plus it can also be easily made at home with a few key ingredients.
This Red Curry Shrimp recipe consists of succulent pieces of shrimp cooked in a fragrant mixture of red curry paste, coconut milk, and various herbs and spices. It’s the perfect balance of sweet, salty, sour, and spicy flavors that make this dish so irresistible. Whether you’re looking to impress guests with an exotic meal or simply craving something different.
Want more curry recipes, try these Mango Chicken Curry, Easy Instant Pot Butter Chicken and Thai Red Curry Chicken Soup.
Why We Love This Thai Prawn Curry Recipe
Thai prawn curry is a culinary gem that checks all the boxes. When it comes to a delicious and convenient meal this is a hit. From its quick preparation time to the ease of finding ingredients, this recipe has earned a special place in our hearts.
- 30 Minute Meal: This curry dish comes together in just 30 minutes. It a perfect option for busy weeknights when you’re short on time. Shrimp curry is a quick and efficient recipe. You can have a flavorful and satisfying meal on the table in no time.
- Makes Great Leftovers: Shrimp curry is even more delightful the next day as the flavors meld and intensify. The leftovers can be repurposed in various ways, such as adding them to fried rice or noodle dishes. Serve over Jasmine rice.
Ingredient Notes for Thai Red Curry with Shrimp
- Shrimp: For the best flavor and texture, opt for fresh shrimp. In this recipe, you can choose whether to keep the tails on the shrimp or take them off.
- Red Curry Paste: Thai red curry paste, is typically made from a blend of red chili peppers, lemongrass, garlic, ginger, shallots, and fragrant spices. It’s the foundation of the dish and contributes to its signature heat and complexity.
See my recipe card below for a complete list of the ingredients with measurements.
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Variations and Substitutions for this Shrimp Recipe with Red Curry
Don’t be afraid to put your own spin on this Thai red prawn curry recipe. With a few simple variations and substitutions, you can take this already incredible dish to new heights.
- Different Veggies: Incorporate different vegetables such as mushrooms to add depth and variety to your red curry shrimp. Saute the mushrooms along with the shrimp for a delightful combination of textures and tastes.
- Different Peppers: Customize the spiciness and flavor profile of your red curry shrimp by experimenting with different pepper combinations. Consider adding, different bell pepper, jalapenos, or Thai bird’s eye chilies.
- Curry: Prefer green curry, use that or try adding fish sauce, thai basil or cilantro this is an easy recipe that is so adaptable.
How to Make Thai Coconut Red Curry Shrimp
Red Thai Curry Shrimp is a culinary delight. Combining succulent prawns with a creamy red curry sauce that is both comforting and bursting with aromatic flavors.
These are the basic steps for making Thai red curry shrimp. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Cook Shrimp
Place a stockpot or dutch oven over medium heat and heat up some of the oil. Add the shrimp to the hot oil and cook for about 4 minutes. Place cooked shrimp on a plate.
Step 2: Cook Veggies
Add the remaining oil to the pot. Add in the onion, garlic, bell pepper, and ginger. Stir and cook ingredients until onions are tender and golden in color.
Step 3: Add Curry Paste, Coconut Milk, and Broth
Add in the red curry paste and cook for about 1 minute. Pour in the coconut milk and chicken broth. Stir and cook for 4 minutes.
Step 4: Add Shrimp and Broccoli
Place the cooked shrimp back in the pot, along with the broccoli florets. Stir and cook for another 3-4 minutes or until broccoli is tender.
Recipe FAQs for Thai Coconut Red Curry Shrimp
Expert Tips for Making Thai Red Coconut Shrimp Curry
Take your Thai coconut red curry shrimp to the next level with these tips. From adding heat to enhancing flavors, these suggestions will help you master the art of creating a sensational curry that everyone will love.
- Add Heat: If you prefer your red thai coconut curry shrimp to have an extra kick of spiciness, consider adding Thai chilis to the dish. These small but mighty peppers pack a punch of heat and can take your curry to the next level.
- Lime Juice: For a burst of freshness and tanginess to this easy thai curry recipe, squeeze some lime juice over your curry just before serving. Incorporating the zest will also infuse your curry with a zesty, citrusy essence that enhances the overall taste
- Hint of Sweet: For a touch of sweetness to balance the spiciness in this great recipe, add a drizzle of honey to your curry. The honey will not only add a subtle sweetness but also help to round out the flavors. It provide a pleasing contrast.
What to Serve with Red Curry Shrimp
Red Curry Shrimp
Equipment
- Stockpot or dutch oven
Ingredients
- 3 tablespoons Olive oil, divided
- 20 Large shrimp
- 1 Onion, medium, diced
- 3 cloves Garlic, minced
- 1 Red bell pepper, seeded and diced
- 1 tablespoon Fresh Ginger, diced
- 4 tablespoons Thai Red Curry Paste
- 13 ounces Coconut milk
- ½ cup Chicken broth
- 2 cups Broccoli florets
Instructions
- Warm up 1 1/2 Tablespoons of oil in a stockpot or dutch oven on medium heat.
- After adding the shrimp, cook for 3-4 minutes before transferring them to a plate.
- Once the pot is hot, pour in the remaining oil and then add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until the onions turn golden.
- Add the red curry paste and let it cook for a minute.
- Incorporate the chicken broth and coconut milk.
- After heating for 4 minutes, toss in the shrimp and broccoli florets.
- Continue cooking until the broccoli becomes tender, which should take approximately 3-4 minutes.
Expert Tips
- Add Heat: If you prefer your red curry shrimp to have an extra kick of spiciness, consider adding Thai chilis to the dish. These small but mighty peppers pack a punch of heat and can take your curry to the next level.
- Limes: For a burst of freshness and tanginess, squeeze some lime juice over your curry just before serving. Incorporating the zest will also infuse your curry with a zesty, citrusy essence that enhances the overall taste
- Hint of Sweet: If you prefer a touch of sweetness to balance the spiciness, add a drizzle of honey to your curry. The honey will not only add a subtle sweetness but also help to round out the flavors and provide a pleasing contrast.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Tried this recipe last night and it was spot on. The spice level is just right for us. Doubled the shrimps. My question is, is the consistency supposed to be thick as mine didn’t turn out thick? I used unsweetened coconut milk, not sure if that’s the reason. Thanks for this recipe. Will try your other recipes.
It definitely should be thick. If it is not thick enough for your taste, you can either lessen the amount of the coconut milk or a can of coconut cream instead.