Description
A vibrant and aromatic Thai Shrimp Curry made with fresh shrimp, creamy coconut milk, and red curry paste. Quick to prepare and bursting with authentic flavors.
Ingredients
Scale
- 1 lb (450g) fresh shrimp, peeled and deveined
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Juice of 1 lime
- Fresh cilantro, for garnish
- Steamed jasmine rice, for serving
- Optional: 1 cup bamboo shoots
- Optional: 2 tablespoons soy sauce
- Optional: 1 tablespoon grated ginger
- Optional: Chili flakes
Instructions
- Prepare the shrimp by peeling, deveining, and rinsing thoroughly.
- Slice red bell pepper and onion, mince the garlic, and set aside.
- Mix red curry paste with a tablespoon of coconut milk in a small bowl.
- Heat vegetable oil in a large pan over medium heat. Sauté onion and garlic until fragrant.
- Add curry paste mixture and cook for 2 minutes, stirring constantly.
- Pour in remaining coconut milk, fish sauce, and brown sugar. Stir to combine.
- Add bell pepper and snap peas. Cook 3–4 minutes until slightly tender.
- Add shrimp and cook 4–5 minutes until pink and cooked through.
- Stir in lime juice and adjust seasoning with salt or extra fish sauce.
- Garnish with fresh cilantro and serve hot over jasmine rice.
Notes
Use fresh shrimp and quality red curry paste for best flavor. Don’t overcook shrimp. Adjust spice level by modifying the amount of curry paste or adding chili flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 19g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 140mg
Keywords: thai shrimp curry, coconut milk, quick dinner, thai recipe