Thai Red Curry Shrimp
Ready for a flavorful and quick weeknight meal? This Thai Red Curry Shrimp recipe offers a vibrant dish that’s perfect for a satisfying shrimp dinner. You’ll love how easily this comes together, bringing authentic flavors right to your kitchen.
Key Ingredients & Substitutions:
- Red Curry Paste: Use a good quality brand; adjust amount for desired spice level.
- Coconut Milk: Full-fat is recommended for creaminess, but light coconut milk works too.
- Shrimp: Fresh or frozen (thawed) medium to large shrimp.
- Fish Sauce: Essential for authentic flavor; soy sauce can be a vegetarian alternative, but the taste will differ.
- Vegetables: Bell peppers, snow peas, or broccoli are great additions.
Ingredients:
Main:
- 1 tablespoon coconut oil
- 1 pound raw shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1/2 cup bamboo shoots, sliced
- 1/4 cup fresh basil leaves, roughly chopped
Curry Sauce:
- 4 tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1/2 teaspoon lime zest
- Juice of 1 lime
Optional:
- Cooked jasmine rice, for serving
- Fresh cilantro, chopped, for garnish
- Red pepper flakes, for extra heat
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools Needed: Large skillet or wok, whisk
Step-by-Step Instructions:
1. Prepare Your Shrimp and Vegetables
First, ensure your shrimp are peeled and deveined. Next, slice your red bell pepper and open your can of bamboo shoots. Having everything prepped before you start cooking makes this shrimp dinner recipe a breeze.
2. Sauté the Curry Paste
Heat coconut oil in a large skillet or wok over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This step deepens the flavor of your curry.
3. Simmer the Curry Sauce
Pour in the coconut milk and whisk until the curry paste is fully dissolved. Add the brown sugar, fish sauce, and lime zest. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for about 5 minutes, allowing the flavors to meld.
4. Add Shrimp and Vegetables
Stir in the sliced red bell pepper and bamboo shoots. Cook for 2-3 minutes until the vegetables are slightly tender-crisp. Then, add the shrimp and cook for 3-5 minutes, or until they turn pink and opaque. Overcooking will make your shrimp tough.
5. Finish with Freshness
Remove the skillet from the heat. Stir in the fresh lime juice and chopped basil leaves. Taste and adjust seasoning if necessary; you might want more fish sauce or a pinch more sugar.
6. Serve Your Delicious Dinner
Serve your Thai Red Curry Shrimp immediately over fluffy jasmine rice. Garnish with fresh cilantro and a sprinkle of red pepper flakes if you enjoy extra heat. You’ve just created a fantastic shrimp dinner.
Variation Ideas:
- Add More Vegetables: Incorporate snow peas, broccoli florets, or sliced carrots.
- Different Protein: Try thinly sliced chicken or tofu instead of shrimp for another excellent dinner.
- Peanut Flavor: Stir in a tablespoon of creamy peanut butter for a richer, nutty curry.
Storage Instructions:
Store any leftover Thai Red Curry Shrimp in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, being careful not to overcook the shrimp.
Frequently Asked Questions (FAQ):
- Can you make this recipe less spicy?
Yes, reduce the amount of red curry paste to 2 tablespoons for a milder flavor.
- What if you don’t have fresh lime?
Bottled lime juice can be used as a substitute, but fresh lime provides a brighter flavor.
- Can you use frozen shrimp?
Absolutely. Just make sure to thaw and pat them dry before adding to the curry.
- What’s the best way to serve this dish?
It’s traditionally served with jasmine rice, but you can also enjoy it with brown rice or noodles.
- Is this recipe gluten-free?
Most red curry pastes and fish sauces are gluten-free, but always check the labels to be sure.
- Can you prepare this in advance?
You can chop your vegetables and mix the sauce ingredients ahead of time. It’s best to cook the shrimp right before serving for optimal texture.
