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Red Thai Coconut Shrimp Curry

Creamy Red Thai Coconut Shrimp Curry for Easy Weeknight Meals

This Red Thai Coconut Shrimp Curry offers a quick escape into Thai cuisine with succulent shrimp in a creamy coconut milk sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound medium shrimp fresh or properly thawed frozen
  • 1 can full-fat coconut milk about 13.5 ounces
  • 2 tablespoons red Thai curry paste substitute with green or yellow curry paste if needed
  • 2 tablespoons fish sauce use soy sauce for a vegetarian option
  • 2 tablespoons vegetable oil high-heat oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger freshly grated
  • 1 medium red bell pepper sliced
  • 1 tablespoon brown sugar coconut sugar is a great alternative
  • 1 tablespoon lime juice fresh juice

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large skillet over medium heat.
  2. Sauté minced garlic and freshly grated ginger until fragrant and golden.
  3. Stir in red Thai curry paste and cook until bubbling gently.
  4. Pour in coconut milk and bring to a low simmer.
  5. Add fish sauce and brown sugar, stir until dissolved and simmer for 2 minutes.
  6. Add sliced red bell pepper and cook for 3-4 minutes.
  7. Gently fold in shrimp and cook until pink and opaque.
  8. Remove from heat, stir in lime juice, adjust seasoning, and serve.
  9. Serve over jasmine rice, garnished with fresh herbs and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This dish is gluten-free and can be made with chicken or tofu. Serve with jasmine rice for a complete meal.

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