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
Jump to:

This Thai Curry Shrimp Recipe is Quick & Easy!

If you love Thai food but have been too intimidated to try it out at home, this is the recipe for you! One of my all-time favorite meals, this red shrimp curry packs in all the bold flavors you look for in Thai recipes, using easy-to-find ingredients. Plus, everything combines and cooks in a single skillet in just 20 minutes. 

As a result, it’s virtually failproof and perfect for busy weeknights. Serve it over steamed rice or with a side of naan bread, and you’ll feel like you’re dining in a fancy restaurant. However, the flavor is so delicious that you may never opt for any other shrimp curry option again! 

My family frequently asks for this dish by name, and with a five-star rating and countless reviews, it’s safe to say that readers love it, too. Take it from Colette who says, “I doubled this recipe so that I would have leftovers for lunch. It is delicious!”

Or, Christy, who commented, “Love it when I have all of the ingredients as 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!”

Try it out for yourself, and I know you’ll agree!

What does Thai Curry Shrimp taste like?

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.

Thai Shrimp Curry Ingredients

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 vegetables to add to Red Coconut Curry Shrimp

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 Curry Shrimp (Red Curry)

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!

More Curry Recipes

Thai Red Curry Noodle Soup

Easy Chicken Vegetable Curry

Curry Grape Chicken Salad

If you try our Thai Shrimp Red Curry, please leave a star rating and a comment letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
Print Recipe

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

You May Also Like…

Maryland Crab Soup

Scallop Chowder

Shrimp Pasta Primavera