Red Curry Shrimp With Coconut

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This red curry shrimp with coconut milk is inspired by Thai cuisine and is packed full of flavor. The lime, cilantro, and red curry paste give this shrimp curry a wonderful zing, while the coconut milk provides a delicious creaminess. The plump, tender shrimp are just an added bonus to the amazing curry! The ingredients might seem a little daunting at first, but they are all very easy to find. Don’t be afraid to try out new recipes – this red curry shrimp recipe is definitely worth it! It is sure to please even the most discerning palate.

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Red shrimp curry is one of my favorite dishes to order at Thai restaurants, so I was really happy when I found a way to recreate it at home. This is my take on a Thai-inspired shrimp curry. I found that by using red curry paste, coconut milk, ginger, and garlic, I could mimic the similar flavors and textures of red curries I’ve tasted in restaurants. 

Why you’ll love this thai-inspired red curry shrimp

• Bold and flavorful. This red curry shrimp is made with bold flavors like lime, cilantro, and red curry paste. It’s got heat, acid, and freshness all in one dish. 
• Easy to throw together. This Thai-inspired red curry shrimp is surprisingly easy to make. With only 10 minutes of prep time and about 20 minutes of cook time, dinner is on the table in 30!
• Something different to make at home. It’s easy to fall back on traditional recipes like lasagna, burgers, and baked chicken, but with this red curry shrimp, you can add something new to your repertoire.
• Versatile. This red curry shrimp can be served over rice, noodles, or even a bed of greens. Whatever you have on hand will work!

Ingredients to make red curry shrimp

• Shrimp: I like to use large shrimp for this recipe, but you can use any size. If you do use another size, keep in mind that the cooking time will vary.
• Red curry paste: This is the key to giving your red curry shrimp its unique flavor – don’t skimp on it! You can also use green curry for this recipe if that’s what you have on hand.
• Coconut milk: The coconut milk gives the shrimp curry a creamy texture and a slight sweetness that helps balance out the bold flavors of the red curry paste.
• Veggies: Thinly sliced onion and red peppers give this dish a great crunch and some added texture and flavor. You can adjust the amount you use as well.
• Lime: The lime juice helps to brighten up the dish with its acidity. You’ll want to use fresh lime as lime juice just doesn’t have the same flavor profile.
• Fresh cilantro, ginger, and garlic: The freshness of the cilantro, the warmth of the ginger, and the sharpness of the garlic add complexity to the dish.
• Salt and pepper: To taste.

How to make shrimp curry with coconut milk

1. Add olive oil to a large, heavy-bottomed pot and heat. Add onion and cook until the onions are softened and golden brown. Add ginger and garlic and cook until very fragrant. Season with salt and pepper.
2. Add the red curry paste, stirring with a wooden spoon, to coat all of the aromatics with curry paste. Add the red pepper and saute until softened.
3. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
4. While the coconut milk simmers, season the shrimp with the remaining salt and pepper.
5. Add the shrimp to the simmering sauce, then cover and cook until the shrimp is cooked through.
6. Remove from heat and stir in lime juice and cilantro before serving with steamed rice.

Tips for making the best shrimp curry

1. Skip the water. If you prefer a thicker curry, just skip the water, but I prefer a brothy curry, so the rice soaks up all the flavor!
2. Taste as you go. Taste your curry each step of the way and adjust the seasoning as needed.
3. Don’t overcook the shrimp. This may seem obvious, but it is so easy to overcook shrimp, especially in a curry, as they are still subjected to heat even when the burner is turned off. Be sure to keep an eye on them as they cook so that they are just cooked through.
4. Don’t be afraid to customize. Feel free to add other ingredients like carrots, mushrooms, or spinach. While the customizations may not be part of a traditional shrimp curry, they can add some unique flavor and texture.
5. Freeze leftover curry paste. If you bought a new curry paste for this recipe, you’ll have some leftovers, and it stays freshest in the freezer. I suggest pressing it into a freezer-safe zip-top bag and smoothing it into an even layer, then using your hands or a dull butter knife to make indents in the bag to create approximately 1 tablespoon-sized portions that you can break off and use as needed.

Popular substitutions & additions

• Swap the Veggies. Feel free to swap the red bell pepper for green beans, cauliflower or broccoli. Adjust the cooking time slightly, so the vegetables are tender before adding the coconut milk. 
• Try different proteins. You can use the base of this red curry recipe with a variety of proteins, such as chicken or tofu.
• Experiment with the amount of seasoning. If you prefer a spicier curry, feel free to add more red curry paste or a dash of cayenne pepper. If you want more acidity, add a bit more lime juice, etc.

What to serve with red curry shrimp

• White Rice
• Brown Rice
• Basmati Rice
• Cauliflower Rice
• Quinoa

How to store & reheat shrimp curry

Store any leftover shrimp curry in an airtight container in the fridge. To reheat, just add a splash of water or stock and simmer on the stove until warmed through. Be careful when reheating. You don’t want the shrimp to turn into rubber from overheating.

How long will shrimp curry last in the fridge?

Leftover red curry shrimp will last for up to 3 days in the refrigerator.

Can i freeze shrimp curry?

Yes, you can freeze shrimp curry for up to 3 months. To freeze the shrimp curry, just let it cool completely, then transfer it to a freezer-safe zip-top bag or airtight container and store it in the freezer. When ready to eat, thaw overnight in the fridge and reheat on the stove over medium heat until warmed through.

Frequently asked questions

Red shrimp curry is an easy and delicious way to bring some bold flavors into your kitchen. It’s perfect for a weeknight dinner or weekend lunch, and it can be customized with whatever ingredients you have on hand. Don’t forget to leave a comment below and let me know how it turned out! Enjoy!

More shrimp recipes:

• Orzo and Shrimp Salad
• Shrimp Broccoli Stir Fry
• Shrimp Lettuce Cups
• Easy Shrimp Cocktail
• Sesame Shrimp and Broccoli
• Lemon Herb Shrimp
• Honey Walnut Shrimp
• Shrimp Scampi Over Spaghetti Squash
• Chili Lime Shrimp
• Couscous with Shrimp

If you try this feel good Shrimp Curry With Coconut recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Red Shrimp Coconut Curry

Thai-inspired red shrimp curry with coconut milk, red curry paste, fresh cilantro & lime. This shrimp curry is bright & bold – you won't want to stop eating it!

5 from 277 votes

Author Yumna Jawad

Servings 4 servings

Course Entree

Calories 379

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Ingredients

  

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• ▢ 2 tablespoons olive oil
• ▢ 1 onion thinly sliced
• ▢ 1 tablespoon ginger minced
• ▢ 2 garlic cloves minced
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 2 tablespoons red curry paste
• ▢ 1 red bell pepper thinly sliced
• ▢ 1 14.5 ounce can coconut milk
• ▢ 1 pound large shrimp cleaned and deveined
• ▢ 1 tablespoon fresh lime juice
• ▢ ¼ cup cilantro chopped
• ▢ Steamed white rice for serving

Instructions

• Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper
• Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
• While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.
• Remove from heat and stir in lime juice and cilantro before serving with steamed rice.

Equipment

• Non-Stick Dutch Oven Pot

Notes

Tip: Avoid overcooking your shrimp by removing your curry from the heat as soon as they turn opaque and serve immediately. 

Nutrition

Calories: 379kcal, Carbohydrates: 9g, Protein: 26g, Fat: 29g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 442mg, Potassium: 639mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2184IU, Vitamin C: 44mg, Calcium: 114mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Thai

Course: Entree