Red curry shrimp is an easy dish that only takes 20-minutes to prepare. The shrimp are simmered in a fragrant coconut curry sauce that you’ll want to eat by a spoonful!

red curry shrimp

20-Minute Red Shrimp Curry Recipe

If you have a jar of red curry paste and a can of coconut milk then you’re minutes away from a satisfying dinner. This red curry shrimp is full of spice and rich flavor. Plus it’s quick and easy to make!

The base of the recipe is a fragrant coconut curry sauce that is equally as tasty on its own. The secret to the sauce is plenty of aromatics, like onion, ginger, and garlic, combined with full-fat coconut milk. Plus lime juice and cilantro to offset the richness of the sauce.

There’s lots of sauce with delicious plump shrimp to serve over cooked rice or skip the rice and simply serve it with some naan bread.

How Does It Taste?

Your taste buds are in for a treat! This red curry shrimp has many layers of flavors, starting with the sauce. It’s bold, and slightly spiced, with hints of sweetness, and plenty of creaminess.

ingredients for red curry shrimp

Thai Shrimp Curry Ingredients

  • Aromatics: Red onion, ginger, and garlic. I recommed grating the ginger with a microplane and mincing the garlic yourself. Avoid using jarred garlic.
  • Coconut Milk: Canned, unsweetened coconut milk is what you’ll need for this recipe. For extra creaminess, use full-fat and not lite coconut milk.
  • Red Curry Paste: Readily available at most supermarkets, red curry paste is a pantry must have. It provides amazing flavor and zing to this dish. I personally love the Thai Kitchen brand curry paste, made of red chili pepper, garlic, lemongrass, salt, shallots, coriander root, and kaffir lime peel. It not too spicy compared to other brands.
  • Vegetables: Change up the vegetables to suit your taste. I like bell peppers in this dish but a variety of other vegetables work too. See below for a list of ideas.
  • Shrimp: Peeled jumbo-sized shrimp with tails on or off works great in this recipe. If frozen, thaw out first.
  • Everything Else: For the sauce, you’ll also need honey, fish sauce, and creamy peanut butter. To finish off the dish, lime zest, juice, and fresh cilantro.

What Other Vegetables Can I Add?

Feel free to change up the vegetables, as long as you slice them so they’re about the same size.

  • Broccoli
  • Green beans
  • Mushrooms
  • Spinach
  • Cauliflower
  • Carrots

How to Make Red Curry Shrimp

1. In a large skillet, at least 12-inch, heat oil over medium heat. Add red onions and cook until softened, about 4-5 minutes. Stir in ginger and garlic. Cook until fragrant while stirring constantly.

how to make red curry shrimp

2. Add coconut milk, red curry paste, honey, fish sauce, peanut butter, and a little bit of water. Season with salt and pepper. Bring to a simmer.

3. Add sliced bell peppers, reduce heat, and simmer covered until almost tender, about 5-7 minutes.

shrimp in curry sauce

4. Pat dry the shrimp with a few sheets of papers towels. Season with salt and pepper. Add to the sauce and cook until shrimp just turn opaque, stirring often about 3 minutes. Stir in lime zest, juice, and cilantro.

red curry shrimp recipe in a skillet

Tips for Making Thai Curry Shrimp

  • Do not let the curry come to a boil, or the coconut milk will curdle and cause the curry sauce to become clumpy. 
  • For a rich and creamy sauce, use unsweetened, regular and not light or reduced fat coconut milk.
  • Do not substitute fish sauce with anything else. It adds a unique salty, umami flavor to the curry. The dish does not taste fishy.
  • Got leftover curry paste? You can freeze it for up to 3 months. Spoon it into an ice cube tray, and transfer it to a sealable bag or airtight container once solid. 
  • Avoid overcooking the shrimp, or they will become rubbery! Remove the skillet from the heat as soon as they’re cooked through. Remember, they’ll continue to cook slightly as they sit.
red curry shrimp recipe

How to Store Coconut Curry Shrimp

Store leftover curry in an airtight container in the fridge for up to 2-3 days. 

When you’re ready to eat, warm the curry in a skillet over low heat on the stove. Add a splash of water or stock as needed to freshen it back up. Just be careful not to overcook the shrimp!

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shrimp in red curry sauce

Thai Shrimp Red Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Main
  • Method: Simmer
  • Cuisine: Thai
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Description

Red curry shrimp is an easy dish that only takes 20-minutes to prepare. The shrimp are simmered in a fragrant coconut curry sauce that you’ll want to eat by a spoonful!

Ingredients

Units Scale
  • 2 Tbsp. olive oil or avocado oil
  • 1 small red onion, thinly sliced, about 1 cup
  • 1 Tbsp. finely grated ginger, use a microplane
  • 1 Tbsp. minced garlic
  • 1 (14 oz.) can coconut milk
  • 2 Tbsp. red curry paste
  • 2 tsp. honey
  • 4 tsp. fish sauce
  • 1 Tbsp. creamy peanut butter
  • 1/3 cup water
  • 1 small bell pepper (any color), sliced into thin strips
  • 12 oz. peeled and deveined jumbo shrimp, tails on or off, thawed if frozen
  • 1 Tbsp. fresh lime juice
  • Zest of 1 lime
  • 1/4 cup finely chopped cilantro
  • Kosher salt and black pepper, to taste

Instructions

  1. Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  2. Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.
  3. Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer. 
  4. In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste. 
  5. Uncover the sauce, stir in the shrimp, and cook for about 3 minutes or until the shrimp just turn opaque, stirring often and/or flipping the shrimp. The sauce will also slightly reduce and thicken.
  6. Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.

Notes

  • Coconut Milk: For a rich and creamy sauce, use unsweetened, regular (not light/reduced fat) coconut milk.
  • Red Curry Paste: You can find red curry paste at most grocery stores in the Asian section of the store. I like the Thai Kitchen brand, which is not overly spicy. 
  • Fish Sauce: Fish sauce is an aromatic Asian condiment that adds a salty, umami flavor to the curry. The dish does not taste fishy. I do not recommend a substitute. Fish sauce can be found at most grocery stores in the Asian section of the store.
  • Leftovers: Store leftovers in an airtight container for up to 2-3 days in the refrigerator.    

Nutrition

  • Serving Size:
  • Calories: 376
  • Sugar: 6.7 g
  • Sodium: 779.8 mg
  • Fat: 27.7 g
  • Carbohydrates: 14.7 g
  • Protein: 21.4 g
  • Cholesterol: 136.9 mg

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