Real Recipes From Real Home Cooks ®

thai red curry shrimp

a recipe by
Francine Lizotte
Surrey South, BC

This flavorful recipe has a nice balance of sweet and heat... the perfect weeknight meal to make when time is in short supply.

serves 4 servings
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For thai red curry shrimp

  • 1 1/2 Tbsp
    canola oil
  • 1 c
    red onions, diced
  • 1/2 c
    red peppers, diced
  • 1/2 c
    yellow peppers, diced
  • 3 lg
    cloves garlic, pressed
  • 1 Tbsp
    ginger, minced
  • 1 can
    (14 oz./398 ml) coconut milk
  • 2 Tbsp
    coconut sugar (substitute brown sugar)
  • 2 Tbsp
    red curry paste, or to taste
  • 1 1/2 Tbsp
    freshly squeezed lime juice
  • 1 Tbsp
    fish sauce
  • 1/2 tsp
    ground himalayan sea salt
  • 1/2 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • 1 lb
    shrimp or prawns, peeled and deveined
  • 1 Tbsp
    cornstarch (mixed in 1/2 cup cold water)
  • 1/4 c
    choped cilantro, for garnish
  • 4
    lime wedges, for garnish

How To Make thai red curry shrimp

  • 1
    In a large skillet over medium heat, add oil and when hot, add onions and sauté for 2 minutes.
  • 2
    Add red and yellow peppers; sauté for 3 minutes.
  • 3
    Add garlic and ginger; quickly sauté for 30 seconds.
  • 4
    Add coconut milk, coconut sugar, red curry paste, lime juice, fish sauce, sea salt and freshly ground black pepper. Stir to combine and bring the mixture to a simmer; cook for 5 minutes.
  • 5
    Add shrimp and gently push them down into the sauce; cook for 3 minutes. Halfway through cooking, flip them.
  • 6
    Increase the heat and when it’s at full simmer, add cornstarch mixture; stir until sauce thickens, about 45 seconds.
  • 7
    Serve over a bed of rice, sprinkle on chopped cilantro and garnish with a lime wedge.
  • 8
    To view this tasty "30 minute less recipe" on YouTube, click on this link >>>