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


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.

About this Recipe

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