This Red Thai Coconut Shrimp Curry is creamy, spicy, and oh-so-delicious! With juicy shrimp, flavorful spices, and rich coconut milk, it’s comforting and full of taste.
I love serving it over rice, making it a perfect meal. Just be ready for the kids to ask for seconds—it’s that good! 🥥🍤
Key Ingredients & Substitutions
Shrimp: Fresh medium shrimp adds a great texture, but you can use frozen shrimp if that’s what you have. Just ensure they’re fully thawed, and you can even use chicken or tofu for a different protein!
Coconut milk: This ingredient gives the dish its creamy richness. Full-fat coconut milk is the best choice, but light coconut milk works too if you’re watching calories. If you’re avoiding coconut, try using heavy cream or almond milk with a bit of cornstarch for thickness.
Red Thai curry paste: This is what brings the flavor! If you can’t find it, green or yellow curry paste can be a fine substitute. You can also make your own with spices, though it’s a bit more effort.
Fish sauce: It adds umami; you can use soy sauce for a vegetarian option. If you want to keep a bit of seafood flavor, try using a little seaweed or mushroom soy sauce instead.
How Do I Cook Shrimp Perfectly Without Overcooking?
Cooking shrimp perfectly is all about timing! Start with a hot pan and cook them just until they turn pink, which usually takes about 4-6 minutes. Here are some quick tips:
- Make sure the shrimp are in a single layer in the pan for even cooking.
- Watch for the color change; once they turn opaque and firm, they are done!
- Remove from heat immediately, as they will continue cooking in the residual heat.
Red Thai Coconut Shrimp Curry
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil (or coconut oil)
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons red Thai curry paste
- 1 can (14 oz/400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- Juice of 1 lime (plus extra lime wedges for serving)
- Fresh cilantro or Thai basil, chopped for garnish
- Salt to taste
- Cooked jasmine rice, for serving
How Much Time Will You Need?
This delightful dish takes about 10-15 minutes to prepare and around 15-20 minutes to cook. In about 30-40 minutes total, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Heating the Oil:
Start by heating the vegetable oil in a large skillet or wok over medium heat. It shouldn’t be smoking, but hot enough to sauté the garlic and ginger.
2. Sautéing Aromatics:
Add the minced garlic and grated ginger to the pan. Sauté for about 1 minute until they become fragrant but be careful not to brown them.
3. Mixing in Curry Paste:
Next, stir in the red Thai curry paste. Cook for another minute, allowing the flavors to mix and intensify.
4. Adding Coconut Milk:
Now, pour in the coconut milk, stirring well to ensure the curry paste is fully mixed in. This will create a creamy sauce that will coat the shrimp.
5. Seasoning the Sauce:
Add the fish sauce and brown sugar to the mixture. Stir everything together and bring it to a gentle simmer.
6. Cooking Veggies:
Add the sliced red bell pepper and cook for about 3-4 minutes until they’re slightly tender but still vibrant.
7. Adding the Shrimp:
Gently add the peeled shrimp to the skillet. Cook them for 4-6 minutes, or until they turn pink and are cooked through. Keep an eye on them so they don’t overcook!
8. Finishing Touches:
Once the shrimp is cooked, remove the skillet from heat. Stir in the lime juice and adjust seasoning with salt or more fish sauce if desired.
9. Serving:
Serve the shrimp curry hot, either alongside or over fluffy jasmine rice. Garnish generously with chopped cilantro or Thai basil and add lime wedges on the side for an extra zing.
Enjoy this flavorful Red Thai Coconut Shrimp Curry with family and friends, soaking in the creamy, spicy goodness of each delightful bite!
Can I Use Frozen Shrimp for This Recipe?
Yes! You can use frozen shrimp, but make sure they are fully thawed before cooking. Thaw them overnight in the fridge or place them in a sealed bag and soak in cold water for about 15-20 minutes.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, soy sauce is a great alternative for a vegetarian option. You could also use mushroom soy sauce for extra depth of flavor or omit it entirely and adjust seasoning later with salt.
How Can I Make This Dish Spicier?
If you like a spicier curry, consider adding more red Thai curry paste or a splash of sriracha to your dish. You can also include sliced fresh chili peppers during cooking for an extra kick.
Can I Make This Recipe Ahead of Time?
You can prepare the curry base ahead of time and keep it in the fridge for up to 2 days. When you’re ready to serve, just reheat and add the shrimp, cooking until they’re pink. This will ensure the shrimp is perfectly tender and not overcooked!