If you love Thai food, you’ll love these simple Thai Red Shrimp Coconut Curry, the perfect balance of sweet, spicy and savory flavors!
Red Curry Shrimp
When I go out for Thai, I love getting coconut curry shrimp! Thai Red Curry Coconut Shrimp is a flavorful dish made with a mixture of Thai red curry paste, coconut milk and fish sauce. It is delicious served over jasmine rice but you can also serve it over cauliflower rice. It is known for its balance of sweet, spicy 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 this Thai Shrimp Stir Fry with Pineapple.
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 with the other flavors and really adds value 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. Pasta is easily available in most supermarkets in the Asian section.
Thai variations on shrimp curry
- Add the vegetables: Try a variety of vegetables such as peppers, spinach, mushrooms, peas, onions and/or carrots.
- Aromatics and citrus fruits: Some recipes may also include other ingredients such as ginger and fresh lime juice to add additional flavor.
- Green curry: Swap green curry paste instead of red.
- Fresh herbs: Top it with fresh cilantro, basil, chives or more scallions.
How to serve
This dish is often served over steamed jasmine rice, but you can also serve it with noodles like rice noodles or even with quinoa or cauliflower rice as a low-carb option.
Store leftovers in an airtight container and leave in the refrigerator for up to 3 days.
How to cook shrimp
Shrimp can be cooked in a variety of ways, including grilling, sauteing, broiling and boiling. For this recipe we brown the prawns in a pan. To sauté, heat the oil in a pan and add the prawns, cooking for 2-3 minutes per side or until pink and cooked through. You’ll know it’s ready when the shrimp are pink.
More Thai inspired recipes
Product: 4 portions
Portion: 1 /4
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In a large nonstick skillet, heat the oil over medium-high heat.
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Add the shallot whites and curry paste and sauté 1 minute until fragrant.
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Add the prawns and garlic, season with a few pinches of salt and cook for about 2 minutes, until golden.
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Add the coconut milk and fish sauce and mix well.
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Let the shrimp simmer for another 2-3 minutes, until cooked through.
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Remove from heat, stir in shallots and coriander.
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Serve over rice or cauliflower rice and enjoy!
Last step:
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If you want to add vegetables to this dish, you can add peppers, spinach, mushrooms, peas, onions and/or carrots.
Serve: 1 /4, Calories: 136 kcal, Carbohydrates: 5 G, Protein: 16 G, Fat: 5 G, Saturated fat: 2.5 G, Cholesterol: 143 mg, Sodium: 1059 mg, Fiber: 1 G, Sugar: 1.5 G
