Creamy coconut red curry loaded with shrimp and vegetables
Thai Shrimp Red Curry
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Thai Shrimp Red Curry
Creamy coconut red curry loaded with shrimp and vegetables
★4.3(10)
Plump shrimp and crisp vegetables simmered in a rich Thai red curry coconut sauce, served over jasmine rice for a quick and flavorful dinner.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Thai red curry is one of those magical dishes that manages to be simultaneously rich, bright, spicy, and comforting all at once. The combination of creamy coconut milk, pungent red curry paste, and sweet, briny shrimp creates a sauce that is absolutely addictive. Every spoonful is a perfect balance of heat, sweetness, and umami.
This version comes together remarkably fast — barely 25 minutes from start to steaming bowls on the table. The trick is having good curry paste (store-bought is perfectly fine) and not overthinking the vegetables. Bell peppers, snap peas, and bamboo shoots are classic, but you can throw in whatever is in your crisper drawer. The coconut curry sauce makes everything taste incredible.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Thai basil leaves and steamed jasmine rice for serving
Instructions
- 1
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add curry paste and stir for 30 seconds until fragrant and darkened.
- 2
Pour in the coconut milk and stir until the curry paste is fully dissolved. Bring to a gentle simmer.
- 3
Add bell pepper and snap peas. Cook for 3-4 minutes until the vegetables are crisp-tender.
- 4
Add shrimp, fish sauce, and brown sugar. Stir gently and cook for 3-4 minutes until shrimp are pink and curled.
- 5
Remove from heat and stir in lime juice. Taste and adjust seasoning — add more fish sauce for salt, sugar for sweetness, or curry paste for heat.
- 6
Serve over steamed jasmine rice and garnish with Thai basil leaves.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
ShrimpChicken thigh pieces or firm tofu
Chicken needs 6-8 minutes to cook through; tofu should be pressed and cubed
Red curry pasteGreen or yellow curry paste
Green is spicier and more herbal; yellow is milder with turmeric notes
Fish sauceSoy sauce
Works in a pinch but misses the funky depth of fish sauce
Tips & Storage
Pro Tips
Use full-fat coconut milk for the richest, creamiest curry. Lite versions result in a thinner, less satisfying sauce.
The quality of your curry paste makes or breaks this dish. Mae Ploy and Maesri are widely available and excellent brands.
Add a tablespoon of peanut butter for an extra creamy, slightly nutty curry variation.
Thai basil has a distinctly different flavor from Italian basil — it is worth seeking out at Asian grocery stores.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Keep rice stored separately.
Reheating
Reheat gently in a saucepan over medium-low heat. Add a splash of coconut milk if the sauce has thickened too much.
Nutrition Facts
Per serving (1/4 of the curry) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates14g
Fat22g
Fiber2g
Sugar6g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How spicy is this curry?
- It has a moderate kick from the red curry paste. Reduce the paste to 2 tablespoons for mild, or increase to 4 for extra spicy. The coconut milk and sugar help temper the heat.
- Can I add other vegetables?
- Absolutely. Bamboo shoots, baby corn, zucchini, eggplant, and mushrooms are all excellent additions to Thai curry.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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