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Thai Red Curry Shrimp

A fragrant and creamy Thai red curry featuring succulent shrimp, fresh vegetables, and aromatic herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp Thai red curry paste
  • 1 can full-fat coconut milk 14 oz / 400 ml
  • 1 tbsp vegetable oil
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 red bell pepper, thinly sliced
  • 4 kaffir lime leaves, torn
  • 1/2 cup fresh Thai basil leaves
  • 1 tbsp lime juice

Equipment

  • Large skillet or wok
  • Paper towels

Method
 

Preparation
  1. Pat the shrimp dry with a paper towel.
  2. Heat the vegetable oil in a large skillet or wok over medium heat.
  3. Add the red curry paste to the oil and stir constantly for 1 minute until fragrant.
  4. Pour in half of the coconut milk and stir until the mixture bubbles.
  5. Add the sliced red bell peppers and cook for 2 minutes.
  6. Stir in the remaining coconut milk, fish sauce, and sugar, bringing the sauce to a simmer.
  7. Add the shrimp and poach in the liquid for 3 minutes until opaque and curled.
  8. Stir in the kaffir lime leaves to infuse.
  9. Remove from heat, stir in the fresh Thai basil and lime juice, and serve immediately.

Notes

Always fry the curry paste in oil first to release the essential oils. Use full-fat coconut milk for a rich, creamy mouthfeel.