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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.
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.
Jump to Section
- Why you’ll love this thai-inspired red curry shrimp
- Ingredients to make red curry shrimp
- How to make shrimp curry with coconut milk
- Tips for making the best shrimp curry
- Popular substitutions & additions
- What to serve with red curry shrimp
- How to store & reheat shrimp curry
- Frequently asked questions
- More shrimp recipes:
- Red Shrimp Coconut Curry Recipe
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
- 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.
- 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.
- 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 the remaining salt and pepper.
- Add the shrimp to the simmering sauce, then cover and cook until the shrimp is cooked through.
- Remove from heat and stir in lime juice and cilantro before serving with steamed rice.
Tips for making the best shrimp curry
- 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!
- Taste as you go. Taste your curry each step of the way and adjust the seasoning as needed.
- 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.
- 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.
- 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
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
This usually means you have overcooked your shrimp. Make sure to keep an eye on them while they are cooking, and take them off the heat as soon as they turn pink and curl up slightly. They will continue to cook in the curry sauce even after you’ve taken them off the stove.
Red curry paste is a blend of aromatic ingredients such as shallots, garlic, lemongrass, galangal (similar to ginger), red chiles, and other herbs and spices. It is used as a base for many Thai-inspired dishes. Red curry paste can be found in most major supermarkets or online.
To make a vegan version of this red shrimp curry, simply swap the shrimp for tofu or your favorite vegetables.
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!
Red Shrimp Coconut Curry
Video
Ingredients
- 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
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This dish is so amazing, simple, and absolutely delicious! I have two teenage boys who request this about once a month. We don’t change a thing but have started to add additional seafood – this time we added tubes and tentacles (octopus) and it was so good. 2 tablespoon of red curry is a bit much for my wife so I’ve dialed it back to 1 tablespoon and it seems to suit her much better. Awesome recipe.
Yay, I’m so glad your teenage boys like it! Love that they’re enjoying octopus. Thank you so much!!
Great as a base to start the curry experience. A couple of things that can really lift this is to reduce half of the coconut milk into half. Also remove the salt and use fish sauce for saltiness and authentic taste.
Great suggestions, Daniel! I appreciate it!
Wow ! Love this thank you for sharing this recipe
Yay! You’re welcome, Salima!
This was fabulous recipe! I will definitely make it again!!
Yay! I’m so glad you enjoyed it!!
Can you use yellow curry powder instead of red curry paste? I’m just concerned about the spice level. If yes, how much?
Thank you!
Using a yellow curry powder will change the taste of the dish since yellow and red curries use different aromatics. I recommend using less red curry paste instead so you can get the same flavors and still adjust to your spice preference. Let me know how it turns out!
Can you cook it with tofu? How would you suggest doing it if so!
Sure! I would just swap the shrimp for tofu and let the tofu simmer for a bit in the flavorful broth.
Is this freezable?
Yes, I might suggest doubling the base of the curry, then freezing just half of that (without shrimp). That way, when you reheat, your can cook your shrimp fresh which will prevent them from getting overcooked.
This recipe was delicious. I made it as written. It was good—Yum Yum Yum!
Yay! Thank you so much, Scott! So glad you loved it!!
My daughter and I made this Amazing Dish! It is Magnifiet!
Thanks so much!
Simply delicious. I did add about 1 tablespoon of Sesame Tahini because I love that flavor, and added some chopped basil, and peanuts in addition to the cilantro an extra yum.
Sounds great!
Could I add chicken with the shrimp???!
Sure, if you like! I would suggest adding it a few minutes before the shrimp since it will take longer to cook.
I really enjoyed preparing this meal. I loved all the ingredients and the aromas were beautiful. I served mine over Jasmine rice and did not add water I actually added some heavy cream as I like it very creamy. I served it with Naan and the taste and flavors were absolutely delicious. Would highly recommend it
So happy you enjoyed this recipe, thank for sharing how you made it your own!
I added some zucchini and carrots. This was the best red curry we have had in quite a while. Thank you!
Yay, so glad you enjoyed it!
You are my go-to for Lebanese recipes which my husband, from Beirut, appreciates, but we also love south Asian flavors. This is a delicious and easy to make dish. I am making it tonight with crispy tofu instead of shrimp.
So happy to hear, thank you!
We have been searching for a good red curry since we moved from Michigan to New Mexico. We have tried many restaurants and many recipes, but this is the one which my wife.said has most duplicated the good curry we got in Detroit. We added eggplant and it worked great.
So glad you loved it, thanks fo sharing!
I tried this! very simple to prepare and very authentic and tasty flavor!!
I have been preparing it with differnt types of fishes also, salmon and mahi mahi and works very well too.
Amazing flavors … I added a little more salt at the end when serving as I felt it needed that added flavor but otherwise DELICIOUS! Already shared it with friends!!
Thanks for letting me know about the salt, so smart to taste and customize it to your liking at the end. I appreciate you sharing the recipe with your friends, I hope they love it, too!
Absolutely Delicious!!!!
Yay, so glad you enjoyed it!
This is very flavorful and has the perfect level of spice for my family. I served it over rice. I will make it again!
So happy to hear that everyone enjoyed it, Ann!
It’s hard to cook for one, so I halved the recipe (except for the curry paste) and it turned out just to my liking.
My next try, I’ll go for pan seared salmon and see how that cooks up 😁.
Yum, sounds like a great idea!
I’ve been looking for a good recipe for shrimp curry that’s easy to follow, this one looks really good. I will make it very soon for friends and family. I just hope the curry paste is not too spicy.
Hi Connie, you can adjust the amount of curry paste to your taste. Hope you enjoy!
This was so good! Great flavor. A little spice. I’m going to throw in broccoli next time and eat over rice.
Thank you, Kay! Great idea to add broccoli; that sounds delicious!
So easy and so delicious!!!! We really enjoyed this. Definitely adding it to the rotation.
Thank you, Nancy. I am flattered to make it onto your rotation!
I loved it! If you want to serve a little salad or slaw with it, what would you suggest?
I am so glad you liked it, Jane! I usually serve this with rice, but a salad would also be yummy! I have quite a few salad recipes I’d love for you to browse and see if one sticks out. Of course, you can’t go wrong with a simple house-style salad or a lightly dressed cabbage slaw. You’ll have to come back and let me know what you went with!
This is a delicious easy dinner! Definitely a keeper!
So glad you liked it!
Is there a certain brand of red curry paste that you recommend?
Hi Brandi! Most of the time, I use Thai Kitchen Red Curry Paste. When you make this, I’d love to get your feedback on it!