This Red Thai Coconut Shrimp Curry is a warm, comforting dish packed with flavor. The shrimp are cooked in creamy coconut milk, with a delightful blend of spices that make your taste buds sing!
It’s like a cozy hug in a bowl! I love making this curry for dinner—just serve it over rice, and I’m ready to enjoy the deliciousness. It’s easy and always a hit with everyone!
Key Ingredients & Substitutions
Shrimp: Large, peeled, and deveined shrimp are ideal for this dish. If you prefer seafood alternatives, try firm tofu or chicken. You can also use frozen shrimp; just thaw them before cooking!
Curry Paste: Red Thai curry paste provides that signature flavor. If you’re looking for a milder dish, use less paste or substitute with green curry paste. For a vegetarian option, ensure your paste is fish-free.
Coconut Milk: Full-fat coconut milk gives the curry a creamy texture. Light coconut milk works too, but it reduces richness. Almond milk or cashew cream can be used as non-dairy substitutes, but the flavor will differ somewhat.
Fish Sauce: This adds umami to your curry. If you need a substitute, soy sauce or tamari for a gluten-free option works well. For a vegan version, use mushroom sauce or a seaweed-based sauce.
Fresh Herbs: Cilantro and Thai basil give a fresh twist. If you’re not a fan of cilantro, try parsley or mint instead. Always choose fresh herbs if possible for the best flavor!
How Can You Make Sure the Shrimp are Perfectly Cooked?
Cooking shrimp perfectly can be tricky, but a few tips can help! First, watch the color closely. Shrimp turn pink and opaque when they’re done. Overcooking makes them tough. Here’s how to get it right:
- Heat the oil and sauté your aromatics (onions, garlic, ginger) first.
- When you add shrimp, cook only 3-5 minutes. They should curl slightly and turn pink.
- Remove from heat as soon as they’re cooked to keep them tender.
How to Make Red Thai Coconut Shrimp Curry
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp vegetable oil or coconut oil
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2-3 tbsp red Thai curry paste (adjust to taste)
- 1 can (13.5 oz/400 ml) coconut milk (full fat for creaminess)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper or green chili, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime
For Serving:
- Fresh cilantro or Thai basil, chopped (for garnish)
- Lime wedges (for serving)
- Steamed jasmine rice (for serving)
How Much Time Will You Need?
This delicious Red Thai Coconut Shrimp Curry can be prepared in about 30 minutes, with no long cooking times! You’ll spend approximately 10-15 minutes chopping ingredients and cooking the curry, plus some time for serving. It’s a quick dish that’s sure to impress!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating your oil in a large skillet or wok over medium heat. Once the oil is hot, add the chopped onion and cook it for 2-3 minutes until it turns translucent. This is the foundation for your flavorful curry!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and grated ginger. Cook for about 30 seconds, just until fragrant—this will really boost the aroma of your dish!
3. Introduce the Curry Paste:
Now it’s time to add 2-3 tablespoons of red Thai curry paste to the pan. Mix it well with the onion, garlic, and ginger. Let it cook for 1-2 minutes so all those yummy flavors come together!
4. Combine with Coconut Milk:
Pour in the can of coconut milk and stir everything together until it’s well mixed. Bring this mixture up to a gentle simmer—it’ll start to smell amazing!
5. Add the Bell Peppers:
Next, toss in your sliced red and green bell peppers. Let them cook for about 3-4 minutes, just enough time for them to start softening and soaking up that delicious sauce.
6. Cook the Shrimp:
Now add the shrimp into the curry. Cook for about 3-5 minutes, stirring gently. You’ll know they’re done when they turn pink and are cooked through. Keep an eye on them so they don’t overcook!
7. Season the Curry:
Once the shrimp are cooked, stir in the fish sauce, brown sugar, and fresh lime juice. Give it a taste! Adjust the flavors if needed—maybe a bit more curry paste for heat or a little extra sugar for sweetness!
8. Serve and Garnish:
Remove the curry from the heat. Serve it hot over steamed jasmine rice, and don’t forget to garnish it with fresh chopped cilantro or Thai basil. Add lime wedges on the side for a zesty squeeze over the top!
Enjoy your flavorful and creamy Red Thai Coconut Shrimp Curry!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, be sure to thaw them completely before cooking. You can thaw shrimp overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat them dry to avoid excess moisture in the curry.
How Can I Make This Dish Vegetarian?
To make a vegetarian version, simply substitute the shrimp with firm tofu or seitan. You can also replace the fish sauce with soy sauce or a mushroom-based sauce to maintain that umami flavor without seafood.
Can I Store Leftovers, and How Should I Do It?
Yes, you can store leftovers! Keep them in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally to ensure even heating.
What Can I Serve with the Curry Besides Rice?
This curry pairs well with various sides! Consider serving it with quinoa, cauliflower rice for a low-carb option, or even with crusty bread to soak up the delicious sauce. A simple green salad also makes a refreshing accompaniment!
