Red Curry Shrimp
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Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe. It’s made in only 20 minutes for an easy weeknight meal!
I don’t know about y’all, but Thai food is my favorite delivery cuisine (well, that and pizza, of course!)
My go-to order is spring rolls, Tom Kha soup, chicken pad thai and red curry shrimp. What can I say, I like options! 😉
Over the years, I’ve made several of my Thai delivery favorites at home, like Drunken Noodles, Spicy Vegetable Pad Thai and Thai Roti Bread. And today, I’m introducing my latest “Thai at home” recipe creation, Red Curry Shrimp.
This dish is so easy to make at home, with just a few simple ingredients!
Thai Red Curry Shrimp Ingredients
- 1 tbsp coconut oil
- 1 red bell pepper (sliced)
- 1 cup eggplant (diced)
- 1 cup red onion (sliced)
- 1 can coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp brown sugar
- 1 lb shrimp (peeled & deveined)
- 1 tbsp soy sauce (Tamari for gluten-free)
- 1 tbsp lime juice
- 3-4 cups cooked rice
- Top with fresh cilantro
How To Make Thai Red Curry Shrimp
- Add the coconut oil to a large skillet or wok over medium high heat.
- Once melted, add the bell pepper, eggplant and red onion, saute 3-4 minutes.
- Add the coconut milk, red curry paste and brown sugar, whisk together and bring to a boil.
- Reduce heat and simmer for 5 minutes. Stir in the shrimp and cook for an additional 3-5 minutes. Stir in the soy sauce and lime juice.
- Remove from the heat, serve over rice and top with fresh chopped cilantro.
Easy as that, in 20 minutes this red curry shrimp and vegetables recipe is dinner on the table!
More scrumptious shrimp recipes to try!
- One Pot Teriyaki Shrimp Lo Mein
- 15 Minute Crispy Shrimp Tacos
- General Tso’s Broccoli & Shrimp
- Chili Lime Rice & Shrimp Taco Salad
- One Pot Tuscan Shrimp Scampi Pasta
And more delicious curry dishes!
- Thai Yellow Curry
- Indian Butter Curry Cauliflower
- Easy Vegetable Curry Casserole
- Chicken Curry Meatballs with Vindaloo Sauce
- Massaman Curry Crock Pot Chicken
Red Curry Shrimp
Ingredients
- 1 tbsp coconut oil
- 1 red bell pepper, sliced
- 1 cup eggplant, diced
- 1 cup red onion, sliced
- 13.5 oz can coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp brown sugar
- 1 lb shrimp, peeled & deveined
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 3-4 cups cooked rice
- fresh cilantro, for garnish
Instructions
- Add the coconut oil to a large skillet or wok over medium high heat.
- Once melted, add the bell pepper, eggplant and red onion, saute 3-4 minutes.
- Add the coconut milk, red curry paste and brown sugar, whisk together and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir in the shrimp and cook for an additional 3-5 minutes.
- Stir in the soy sauce and lime juice.
- Remove from the heat, serve over rice and top with fresh chopped cilantro.
Nutrition Facts
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One Comment on “Red Curry Shrimp”
Aw, Whitney! You sure were my “Bond girl”! I have been searching for a really good red curry recipe for YEARS! My favorite Thai chef (affectionately called my Thai Mama) retired about 15 years ago and I’ve never been able to replicate her amazing Thai red curry (Americanized for sure). This was as close as I’ve ever been able to get! I’ve tried crazy authentic recipes, with homemade curry paste, lemongrass/ginger pastes,crushed dried shrimp and all that kind of stuff, and none have turned out tasty results like your easy recipe! I used chicken Instead of shrimp, since that is my preference, but what a simple exchange. Thank you so much for sharing. Ditto on your great pad Thai recipe. I will be sure to leave my rave review on that recipe as well. I’m SO HAPPY!!! Thank you! (PS, I had one big spoonful of this recipe and my husband DEVOURED the rest, he LOVED IT!)