Thai Red Curry Shrimp
Indulge in the bold and tantalizing flavors of Thai Red Curry Shrimp, a quick and vibrant dish that's perfect for busy weeknights or an exotic dinner treat. This recipe features succulent shrimp simmered in a rich, aromatic sauce made with authentic Thai red curry paste and creamy coconut milk. Brightly colored vegetables like red bell peppers, zucchini, and carrots add both crunch and visual appeal, while a touch of lime juice and fresh basil infuse a burst of freshness. Served over fluffy jasmine rice, this one-pan wonder marries sweet, savory, and spicy notes in every bite. Ready in just 35 minutes, this crowd-pleasing curry is customizable with extra heat from Thai chili peppers and is sure to transport your taste buds straight to Thailand!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 3 tablespoons Thai red curry paste
- 1 can Coconut milk
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Vegetable oil
- 1 Red bell pepper (sliced into thin strips)
- 1 Zucchini (sliced into half-moons)
- 1 Carrot (julienned)
- 1 tablespoon Lime juice
- 2 tablespoons Fresh basil leaves (chopped)
- 3 cups Cooked jasmine rice
- 0.5 teaspoon Salt
- 1 Optional: Thai chili peppers (sliced for heat)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the Thai red curry paste and sauté for 1-2 minutes, stirring constantly until fragrant.
Pour in the coconut milk and stir until the paste is fully incorporated. Bring the mixture to a simmer.
Add the fish sauce and brown sugar, stirring to combine.
Add the sliced red bell pepper, zucchini, and carrot to the skillet. Allow the vegetables to cook for 3-5 minutes until they begin to soften.
Add the shrimp to the skillet and cook for 4-5 minutes, or until the shrimp turn pink and are cooked through.
Squeeze in the lime juice and add the fresh basil leaves. Stir to combine.
Taste the curry and adjust seasoning with salt or additional fish sauce if needed. For extra heat, add sliced Thai chili peppers if desired.
Remove from heat and serve the curry hot over cooked jasmine rice.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4577 mg | 199% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 48.2 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 372 mg | 29% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3116 mg | 66% | |
*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.
