Go Back
Plate of red curry shrimp served with vegetables and rice.

Red Curry Shrimp

A quick and easy dish combining shrimp, vibrant vegetables, and creamy coconut milk with aromatic red curry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.