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.


★★★★★ 1 vote

30 Min
10 Min


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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

How to Make Thai Coconut Red Curry with Shrimp


  • 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.

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About Thai Coconut Red Curry with Shrimp

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

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