Red Curry Shrimp

This post may contain affiliate links.

Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!

Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, 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,Ā chicken pad thai and red curry shrimp. What can I say, I like options! šŸ˜‰

Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!

Over the years, I’veĀ made several of my Thai delivery favorites at home, like Drunken Noodles, Spicy Vegetable Pad ThaiĀ 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!

Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!

Thai Red Curry Shrimp Ingredients

  • 1 tbsp coconut oil
  • 1 red bell pepper (sliced)
  • 1 cup eggplant Ā (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

Thai Red Curry Shrimp 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. Ā 

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.

Ā Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!

Easy as that, inĀ 20 minutes this red curry shrimp and vegetablesĀ recipe isĀ dinner on the table!

Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!

Looking for more scrumptious shrimp recipes to make for dinner this week?

Try these Top 5 Shrimp Recipes:

  1. One Pot Teriyaki Shrimp Lo Mein
  2. 15 Minute Crispy Shrimp Tacos
  3. General Tso’s Broccoli & Shrimp
  4. Chili Lime Rice & Shrimp Taco Salad
  5. One Pot Tuscan Shrimp Scampi Pasta

Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!

Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!
5 from 1 vote
Print

Red Curry Shrimp

Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!

Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 570 kcal
Author Whitney Bond

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

  1. Add the coconut oil to a large skillet or wok over medium high heat.
  2. Once melted, add the bell pepper, eggplant and red onion, saute 3-4 minutes.
  3. Add the coconut milk, red curry paste and brown sugar, whisk together and bring to a boil.
  4. Reduce heat and simmer for 5 minutes.
  5. Stir in the shrimp and cook for an additional 3-5 minutes.
  6. Stir in the soy sauce and lime juice.
  7. Remove from the heat, serve over rice and top with fresh chopped cilantro.