My Favorite Thai Red Shrimp Curry

Baby Kato


This is my personal favorite shrimp curry. I just adore red curry with shrimp.

Another quick and easy to make dish, that never disappoints. I use colossal sized shrimps in this dish but you could use jumbo shrimps.

It's a great meal served with rice but is just as nice served with cellophane noodles.

You may substitute ginger for the galanga root.

★★★★★ 1 vote
5 Min
15 Min
Stove Top


1 tablespoon peanut oil
4 shallots, finely chopped
2 inches galangal, peeled and thinly sliced
2 garlic cloves, finely chopped
2 - 3 tbsp red curry paste
1 1⁄2 cups coconut milk, canned
1⁄4 cup coconut cream, canned
2 stalks lemongrass, snapped in half
3 tablespoons fish sauce
2 tablespoons chili sauce, hot
1 tablespoon lime juice, fresh
1 tablespoon brown sugar (optional)
1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
24 shrimp, collasal, uncooked, shelled
1⁄8 cup garlic chives (garnish)
4 cups rice, jasmine, steamed


1In a wok or large skillet, heat the oil and fry the shallots, galanga root, garlic and curry paste for 2 minutes.
2Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots.
3Bring to a boil, then reduce heat and simmer 3 minutes.
4Next add the shrimp and simmer for 4 - 5 minutes.
5Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai