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


  • 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


  1. Heat 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.
  2. Bring 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...
  3. Serve over hot Jasamine rice and garnish with green onion.

Printable Recipe Card

About Thai Coconut Red Curry with Shrimp

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

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