Red Curry Shrimp
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!
20-Minute Red Curry Shrimp 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.
Ingredients for Red Curry Shrimp
- 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 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.
More Curry Recipes
PrintRed Curry Shrimp
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Main
- Method: Simmer
- Cuisine: Thai
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
- 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
- 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.
- 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.
- 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.
- 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.
- Uncover the sauce and stir in the shrimp and cook for about 3 minutes or until shrimp just turn opaque, stirring often. The sauce will also slightly reduce and thicken.
- 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
Keywords: shrimp curry, easy curry, red curry
Excellent mix of flavors. For more heat I think I will add a green chili next time.
★★★★★
Very good recipe. Lemongrass and/or kaffir lime leaves in step 2 and chopped Thai basis in step 6 will take it to the next level!
★★★★
Thanks a lot for sharing the recipe! I am from Brasil and I am cooking it today for my family! You’re great! All the best,
Luciana ❤️
★★★★★
I doubled this recipe so that I would have leftovers for lunch. It is delicious ! I added one more heaping tablespoon of the curry paste for a punch of flavour. Grating the fresh ginger with a microplane was a great idea. I will be making this again and again. Thank you !
★★★★★
So incredibly delicious. I accidentally skipped the water but the consistency was perfect regardless.
★★★★★
Easy and awesome!
★★★★★
Best red curry I’ve ever had.
Thank you ! I appreciate the feedback.
Delicious
★★★★★
This looks amazing! Question for you – I’m allergic to Peanuts, what do you recommend as a substitute for the 1 Tbsp of PB?
you can use almond butter instead
Hands down the BEST curry recipe ever.
★★★★★
Where have you been all my life! My husband, who is also a meat and potatoes kind of guy, absolutely loved this, and was stunned when I told him that it had red curry paste and coconut milk in it. For years I have been preparing two separate meals every night since I like to focus on healthy and nutritious food. Since discovering your website, I am able to prepare just one meal, and we are both happy. Black bean chili was another hit yesterday, as was the turkey stroganoff. This evening, we are going to try the chicken mushroom soup. Perfect for a cool fall day.
★★★★★
Kim that makes me so happy! Thank you so much for taking the time to leave me a comment. I hope you enjoy the chicken mushroom soup.
Love it when I have all of the ingredients a I did for this quick dish. It was super tasty! I doubled the recipe and glad I did for leftovers! My husband loved it too! Thanks for the recipe. This will be a regular dish for me!
★★★★★
Excellent and easy recipe! Tasted great! Only modification: I chopped up and added a few Thai chillies to give it some heat! ????
This recipe was absolutely amazing. The flavor was divine. I was looking for a new shrimp recipe for my family and this was a hit! At first, I was a little weary of being able to find all of the ingredients in my local grocery, but they had everything in the “international” isle. My husband is “very meat and potatoes” eater but he love this dish. He came back for second and even thirds (I should have made a larger batch). Thank you so very much for this delicious recipe.
★★★★★
I’m so happy to hear that Krys! Thank you for the feedback.
I’ve made red thai curry a few times and was surprised by the addition of peanut butter and honey but wow, what a great difference! Loved it. For me, I enjoyed it even more before adding the lime (which is odd as I love lime) so next time I will stop before adding it.
Thank you for this recipe!
I’m so happy to hear that!
Love it! Delicious. It served two.
★★★★★
Absolutely delicious! Next time, I will substitute the honey for brown sugar.
★★★★★