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 My Favorite Thai Red Shrimp Curry

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