Red Curry Coconut Shrimp

barbara lentz


Very tasty red curry. I am not a huge fan of really spicy dishes and just 2 tsp. of red curry paste is just right for me. If you want more heat add more red curry. Instead of wasting the rest of the can of red curry paste I put the curry in an ice cube tray and froze it. I put a tsp. in each cup of the ice cube trays and froze it. I found these nice ice cube trays with lids on Amazon and I use them for tomato paste, ginger, and fresh herbs. I can pull them out and pop out just what I need.

☆☆☆☆☆ 0 votes
4 to 6
5 Min
15 Min
Stove Top


1 Tbsp
olive oil
4 clove
garlic minced
1 large
shallot diced
1 Tbsp
ginger minced
2 tsp
red curry paste
14 oz
can coconut milk
1/2 c
fish stock or water
1 Tbsp
each soy sauce,fish sauce,lemon juice, and brown sugar
1 lb
shrimp peeled deveined and chopped into 1 inch pieces or leave whole
1 c
green onions chopped for garnish
rice for serving

How to Make Red Curry Coconut Shrimp


  • 1Heat oil in large saute pan. Add the garlic, shallots, and ginger saute until softened. Add the red curry paste, coconut milk, and fish stock. Stir until well incorporated.
  • 2Add the rest of the ingredients except shrimp and green onion. Bring to a simmer and simmer 10 minutes until reduced and thickened a bit.
  • 3Add the shrimp and remove from heat. Let sit 5 minutes. Shrimp will cook fast. Serve over rice and garnish with green onions.

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About Red Curry Coconut Shrimp

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