If you love Thai food, you’ll love this easy Red Thai Coconut Shrimp Curry, the perfect balance of sweet, spicy and savory flavors!
Red Curry Prawns
When I go out to eat Thai I love to get coconut curry shrimp! Thai Red Coconut Curry Shrimp is a flavorful dish made with a mixture of Thai red curry paste, coconut milk and fish sauce. It tastes delicious over jasmine rice, but you can also serve it over cauliflower rice. It is known for its balance of sweet, savory and savory flavors and the creamy texture of coconut milk. For more Thai-inspired recipes, you might also like these Drunken Noodles with Shrimp and these Thai Shrimp Pineapple Stir Fry.
Here’s a great dish for those of you who love Thai-inspired flavors. If you’ve never used fish sauce before, don’t let the smell fool you. It blends in with the other flavors and really adds to this dish.
Thai red curry paste is a key ingredient in red curry sauce. It is made from a blend of chili peppers, lemongrass, shallots, galangal, kaffir lime leaves, and other spices. The paste is available in most Asian supermarkets.
Thai shrimp curry variations
- Add vegetables: Try different vegetables such as peppers, spinach, mushrooms, peas, onions and/or carrots.
- Flavors and Citrus: Some recipes may also include other ingredients like ginger and fresh lime juice to add extra flavor.
- Green Curry: Swap the green curry paste for the red one.
- Fresh herbs: Top it with fresh coriander, basil, chives or more spring onions.
how to serve
This dish is often served over steamed jasmine rice, but you can also serve it with pasta like rice noodles or even over quinoa or cauliflower rice for a low-carb option.
Store leftovers in an airtight container and refrigerate for up to 3 days.
How to cook shrimp
Shrimp can be cooked a variety of ways, including grilling, sautéing, pan-frying, and boiling. For this recipe, we fry the shrimp in a pan. To sear, heat oil in a pan and add the shrimp, sear 2-3 minutes per side or until pink and cooked through. You’ll know it’s done when the shrimp is pink.
More Thai-inspired recipes
Yield: 4 portions
Serving size: 1 /4
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In a large non-stick pan, heat oil over medium-high.
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Add shallot whites and curry paste and sauté 1 minute until fragrant.
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Add the shrimp and garlic, season with a few pinches of salt and saute until browned, about 2 minutes.
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Add coconut milk and fish sauce and mix well.
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Let the shrimp simmer for about 2-3 more minutes until the shrimp are cooked through.
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Remove from the heat, mix in the shallot greens and coriander.
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Serve over rice or cauliflower rice and enjoy!
Last step:
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If you would like to add some veggies to this dish, you can add bell peppers, spinach, mushrooms, peas, onions and/or carrots.
Portion: 1 /4, Calories: 135 kcal, Carbohydrates: 5 G, Protein: 18 G, Fat: 4.5 G, Saturated Fatty Acids: 2 G