If you love Thai food, you’ll love this easy Red Thai Coconut Curry Shrimp. A perfect balance of sweetness, spiciness and flavor!
red curry shrimp
When I go out for Thai food, I love to have the shrimp coconut curry! Red Thai Coconut Curry Shrimp is a savory blend of Thai red curry paste, coconut milk and fish sauce. It’s delicious over jasmine rice, but it’s also delicious over cauliflower rice. It features a balance of sweet, spicy and savory flavors with the creamy texture of coconut milk. For more Thai-inspired recipes, check out these Drunken Shrimp Noodles, and this Thai Shrimp Pineapple Stir Fry.
Recommended for those who like Thai food. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with other flavors and really adds to this dish.
Red Thai curry paste is a key ingredient in red curry sauce. The paste is readily available in most supermarkets in the Asian section.
Variation of Thai shrimp curry
- Add vegetables: Experiment with different vegetables such as peppers, spinach, mushrooms, snap peas, onions, and carrots.
- Aromatics and Citrus: Some recipes can also have other ingredients such as ginger or fresh lime juice added for added flavor.
- Green curry: Substitute green curry paste for red.
- Fresh herbs: Top with fresh cilantro, basil, chives, or other green onions.
how to serve
This dish is often served over steamed jasmine rice, but can also be served with noodles like rice noodles, or with quinoa or cauliflower rice for low-carb options.
Refrigerate leftovers in an airtight container and place in the fridge for up to 3 days.
how to make shrimp
Shrimp can be cooked in many ways, including grilled, sautéed, broiled, and boiled. In this recipe, shrimp are sautéed in a skillet. To sauté, heat oil in a skillet, add shrimp and cook 2-3 minutes per side or until pink and cooked through.
Other Thai recipes
yield: Four serving
Serving size: 1 /4th
In a large nonstick skillet, heat oil to medium-high.
Add the green onion whites and curry paste and sauté for 1 minute until fragrant.
Add the shrimp and garlic, season with a pinch of salt, and sauté for about 2 minutes until golden brown.
Add coconut milk and fish sauce and mix well.
Cook the shrimp for an additional 2-3 minutes, until the shrimp is fully cooked.
Remove from heat and mix in the green onion leaves and coriander.
Enjoy with rice or cauliflower rice!
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If you would like to add more vegetables to this dish, you can add bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.
Serving: 1 /4th, calorie: 135 kcal, carbohydrates: Five g, protein: 18 g, obesity: 4.5 g, saturated fat: 2 g