If you love Thai food, you’ll love this easy Red Thai Coconut Curry Shrimp, the perfect balance of sweet, spicy and savory flavors!
Red Curry Shrimp
When I go out for Thai, I love getting coconut curry shrimp! Red Thai Coconut Curry Shrimp is a flavorful dish made with a blend of Thai red curry paste, coconut milk, and fish sauce. It’s delicious served over jasmine rice but you can also serve it over cauliflower rice. It is known for its balance of sweet, spicy and savory flavors and the creamy texture from the coconut milk. For more Thai inspired recipes you may also like these Drunken Noodles with Shrimp, and this Thai Shrimp Pineapple Stir Fry.
Here’s a great dish for those of you who love Thai-inspired flavors. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.
Red Thai curry paste is a key ingredient in the red curry sauce. It is made from a blend of chili peppers, lemongrass, shallots, galangal, kaffir lime leaves, and other spices. The paste is readily available at most supermarkets in the Asian section.
Thai Shrimp Curry Variations
- Add vegetables: Try a variety of vegetables such as bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.
- Aromatics and citrus: Some recipes may also include other ingredients like ginger, and fresh lime juice to add additional flavor.
- Green curry: Swap the green curry paste instead of red.
- Fresh Herbs: Top it with fresh cilantro, basil, chives or more scallions.
How To Serve
This dish is often served over steamed jasmine rice, but you can also serve it with noodles like rice noodles or even over quinoa or cauliflower rice as a low-carb option.
Refrigerate leftovers in an airtight container and leave in the refrigerator up to 3 days.
How To Cook Shrimp
Shrimp can be cooked in a variety of ways, including grilling, sautéing, broiling, and boiling. For this recipe we are sautéing the shrimp in a skillet. To sauté, heat oil in a pan and add the shrimp, cooking for 2-3 minutes per side or until pink and cooked through. You’ll know it’s done when the shrimp is pink.
More Thai-Inspired Recipes
Yield: 4 servings
Serving Size: 1 /4th
In a large nonstick skillet, heat oil on medium-high.
Add scallion whites and curry paste and sauté 1 minute until fragrant.
Add the shrimp and garlic, season with a few pinches of salt and cook about 2 minutes, to brown.
Add coconut milk and fish sauce and mix well.
Let the shrimp simmer about 2-3 more minutes, until the shrimp is cooked through.
Remove from heat, mix in scallion greens and cilantro.
Serve over rice or cauliflower rice and enjoy!
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If you want to add some vegetables to this dish, you can add bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.
Serving: 1 /4th, Calories: 135 kcal, Carbohydrates: 5 g, Protein: 18 g, Fat: 4.5 g, Saturated Fat: 2 g