Thai Coconut Red Curry with Shrimp

Charlotte Carlile


Some years ago my friend's son took us to dinner in Wrigglyville (Chicago) to a place called Joy Noodles. I had the best red curry there I have ever had. It took awhile but I duplicated the recipe. I got a start by finding maybe 12 recipes online and finding the common ingredients. This is most excellent, and my own recipe.

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★★★★★ 1 vote
30 Min
10 Min


1 clove
garlic minced
1 Tbsp
olive oil
1 tsp
fresh ginger minced
1-3 tsp
red curry paste (1 for med-3 for hot)
1 can(s)
14oz coconut milk (unsweet not lite)
1/3 c
1 tsp
1 tsp
lemon juice
2 tsp
fish sauce (important)
1 tsp
brown sugar
1 lb
fresh shimp peeled and deveined
1/4 c
chopped green onion for topping


1Heat oil in a wok or a large frying pan. Add the garlic and saute'. Add the curry, ginger and the thicker cream from the top of the coconut milk and whisk a bit. Add the rest of the coconut milk, all the rest of the ingredients EXCEPT THE SHRIMP. Whisk again.

2Bring to a slow boil and simmer for 7 minutes, stirring every now and then. Add the shrimp and simmer until shrimp begins to curl and turn pink. Shrimp will get tough if cooked too long...

3Serve over hot Jasamine rice and garnish with green onion.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian
Hashtags: #shrimp, #thai, #curry