Red Curry Shrimp

I still remember the first time I made Red Curry Shrimp in my cozy kitchen. The warm, inviting aroma of the curry filled the air, making my mouth water with anticipation. As I stirred the colorful ingredients together, I felt a sense of comfort and creativity blending in one pot. This dish not only warms the heart but also brings a taste of the exotic into your home. Every bite transports you to a sunny place with vibrant flavors. This recipe matters because it’s a quick and easy way to enjoy the bold, rich taste of red curry without spending hours in the kitchen. The shrimp, veggies, and coconut milk come together to create something truly special.

why make this recipe

Red Curry Shrimp is perfect for busy weeknights when you want something delicious but don’t have a lot of time. It’s quick to prepare and uses easy-to-find ingredients. The blend of spices, coconut milk, and fresh vegetables makes a comforting and satisfying meal. Plus, it’s a great way to impress family and friends with a dish that feels special but is simple enough for anyone to make.

how to make Red Curry Shrimp

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 tablespoon olive oil
• Fresh basil, for garnish

Directions

1. Heat olive oil in a skillet over medium heat.
2. Add the red curry paste and sauté for about a minute until fragrant.
3. Pour in the coconut milk, fish sauce, and sugar, stirring to combine.
4. Add shrimp, bell pepper, and snap peas; cook until the shrimp are pink and cooked through, about 5-7 minutes.
5. Serve garnished with fresh basil.

how to serve Red Curry Shrimp

Serve Red Curry Shrimp over a bed of steamed rice or noodles. This dish pairs well with a simple side salad or some crusty bread to soak up the delicious sauce. You can also sprinkle some extra fresh basil on top for added flavor and color.

how to store Red Curry Shrimp

To store leftover Red Curry Shrimp, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

tips to make Red Curry Shrimp

• Use fresh shrimp for the best flavor and texture.
• Feel free to add other vegetables like carrots or baby corn to enhance the dish.
• Adjust the amount of red curry paste based on your heat preference.
• Serve with lime wedges for an extra zesty kick.

variation

If you want a vegetarian version, replace the shrimp with firm tofu or chickpeas. You can also add various fresh vegetables like zucchini, eggplant, or broccoli for a heartier meal.

FAQs

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

What if I can’t find red curry paste?

If you can’t find red curry paste, you can make a simple substitute using a mix of chili powder, ginger, and garlic with some coconut milk.

Can I make this dish ahead of time?

While it’s best fresh, you can prepare the sauce ahead of time and just add the shrimp and vegetables when you’re ready to eat.

Red Curry Shrimp

A quick and easy dish combining shrimp, vibrant vegetables, and creamy coconut milk with aromatic red curry.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb shrimp, peeled and deveined Use fresh shrimp for the best flavor and texture.
• 2 tablespoons red curry paste Adjust based on your heat preference.
• 1 can (13.5 oz) coconut milk Canned coconut milk works best.
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1 bell pepper sliced Any color bell pepper can be used.
• 1 cup snap peas Fresh snap peas add a nice crunch.
• 1 tablespoon olive oil
• to taste Fresh basil, for garnish Can be adjusted to preference.

Method

 

Cooking

1. Heat olive oil in a skillet over medium heat.
2. Add the red curry paste and sauté for about a minute until fragrant.
3. Pour in the coconut milk, fish sauce, and sugar, stirring to combine.
4. Add shrimp, bell pepper, and snap peas; cook until the shrimp are pink and cooked through, about 5-7 minutes.
5. Serve garnished with fresh basil.

Notes

To store leftover Red Curry Shrimp, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Serve over steamed rice or noodles, and pair with a simple side salad or crusty bread.