Thai Red Curry Shrimp
Ingredients
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- 500 g shrimp
- 3 tbsp red curry paste
- 1 can coconut milk
- 1 bell pepper
- fish sauce
- basil
- rice
Instructions
- 1
Fry curry paste.
- 2
Add coconut milk.
- 3
Add shrimp and pepper, simmer 5 min.
- 4
Serve over rice.
About this recipe
Craving a vibrant and flavorful meal that comes together in a flash. Our delightful Thai red curry with succulent shrimp is your answer. This quick and easy weeknight dinner recipe delivers an authentic taste of Thailand right to your kitchen, perfect for busy evenings when you desire something special without spending hours over the stove. It's a fantastic way to enjoy restaurant-quality Thai food at home for the whole family. Ready in about 30 minutes, this aromatic dish feeds four generously, making it an ideal choice for a comforting family dinner or a casual get-together with friends. The rich, creamy coconut milk base infused with fragrant red curry paste and fresh herbs offers a truly satisfying culinary experience.
The story behind it
Originating from the central plains of Thailand, red curry, or Gaeng Phet, is one of the pillars of Thai cuisine, known for its bold flavor and aromatic spices. Traditionally, the paste was meticulously ground by hand, blending dried red chilies, galangal, lemongrass, and kaffir lime zest. While pre-made pastes simplify the process for home cooks today, the heart of this ancient dish remains its incredible depth and balance.
Chef's tips
- 1Pat the shrimp thoroughly dry before adding them to the pan to ensure a better sear and prevent a watery sauce.
- 2Bloom the red curry paste in a little oil for a minute or two before adding coconut milk to deepen its flavor profile.
- 3Adjust the amount of fish sauce gradually, tasting as you go, to achieve the perfect balance of savory umami.
- 4Add the basil leaves and bell pepper towards the end of cooking to maintain their freshness and vibrant color.
- 5Serve immediately over jasmine rice to best enjoy the fresh flavors and warm temperature of the curry.
Ways to make it your own
Swap shrimp for firm tofu or a mix of hearty vegetables like butternut squash and green beans for a plant-based option.
Substitute shrimp with chicken breast or tender beef slices, adjusting cooking times accordingly.
For an extra fiery dish, add a sliced fresh red chili or a pinch of chili flakes along with the curry paste.
Stir in the juice of half a fresh lime just before serving to brighten the flavors and add a zesty finish.
Frequently asked
How can I make my Thai red curry less spicy?+
To reduce the heat, use less red curry paste or add an extra splash of coconut milk to mellow the spice.
Can I use frozen shrimp for this recipe?+
Yes, frozen shrimp work well; ensure they are fully thawed and patted dry before cooking for the best results.
What vegetables pair well with Thai red curry shrimp?+
Beyond bell peppers, snow peas, bamboo shoots, carrots, and sweet potatoes are excellent additions to this curry.
Why is my curry separating or oily?+
This usually happens if the coconut milk is simmered too long on high heat; keep the heat moderate to prevent separation.
Is Thai red curry gluten-free?+
Most red curry pastes and coconut milk are naturally gluten-free, but always check labels to confirm, especially for fish sauce.