Curry Paste Shrimp
Elevate your weeknight dinners with this quick and flavorful Curry Paste Shrimp recipe! Juicy, tender shrimp are simmered in a creamy coconut milk sauce infused with bold red curry paste, creating a dish that bursts with vibrant Thai-inspired flavors. A touch of fish sauce and brown sugar adds the perfect balance of savory and sweet, while fresh lime juice and chopped basil give it a bright, aromatic finish. Ready in just 25 minutes, this one-pan wonder is perfect for busy evenings yet special enough to impress guests. Serve it over fluffy jasmine rice and garnish with optional red chili slices for a spicy kick. Perfect for lovers of quick shrimp recipes, Thai curry, and comforting yet exotic meals!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams raw shrimp (peeled and deveined)
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh basil leaves (chopped)
- 1 red chili (optional, sliced for garnish)
- (optional) cooked jasmine rice (for serving)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
Slowly pour in the coconut milk and stir well, making sure the curry paste is fully dissolved into the liquid.
Add the fish sauce and brown sugar to the skillet and stir to combine.
Bring the mixture to a gentle simmer, then add the shrimp to the skillet.
Cook the shrimp for 3-5 minutes, stirring occasionally, until they turn pink and are cooked through.
Remove the skillet from heat and stir in the lime juice and chopped basil leaves.
Taste and adjust seasoning with additional fish sauce or sugar, if needed.
Serve the curry paste shrimp hot, garnished with sliced red chili (if using), and over cooked jasmine rice if desired.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
