There’s something captivating about the vibrant colors and intoxicating aromas that fill the kitchen when I make Red Thai Coconut Curry Shrimp. The moment that fragrant mix of garlic and Thai red curry paste hits the hot oil, I can’t help but smile; it’s a prelude to a meal where sweet, savory, and spicy flavors converge beautifully. What I love most is how quickly this dish comes together—just 15 minutes stand between you and a restaurant-quality experience at home.
As someone who often finds themselves longing for a satisfying yet healthy dinner, this recipe shines. Bursting with protein and enveloped in luscious coconut milk, it’s an exciting spin on your typical low-carb meal. Whether you’re trying to spice up a weeknight routine or impress guests with your culinary prowess, this dish is a true crowd-pleaser. Let’s dive into the ingredients and the simple steps that will bring this delightful Thai favorite to your table in no time!
Why will you love Red Thai Coconut Curry Shrimp?
Quick & Easy: In just 15 minutes, you can whip up a restaurant-quality dish right at home.
Vibrant Flavors: Bursting with sweet, spicy, and savory notes, this recipe awakens the senses.
Healthy Comfort: Packed with protein and enveloped in coconut milk, it’s a satisfying choice for low-carb diets.
Versatile Ingredients: Feel free to swap shrimp with chicken or tofu, and add your favorite veggies like bell peppers or snap peas for extra nutrition.
Impressive Presentation: With its rich colors, serving this dish will surely impress family and friends—perfect for your next dinner party!
For a complete meal, serve it alongside jasmine rice or try it with cauliflower rice for a guilt-free option.
Red Thai Coconut Curry Shrimp Ingredients
For the Base
• Oil – Sauté shrimp and scallions; any vegetable oil works fine.
• Scallions – Adds a mild onion flavor; remember to use both white and green parts.
• Thai Red Curry Paste – Provides spice and depth; feel free to adjust to your preferred heat level.
• Garlic – Enhances flavor; use 2 cloves minced for a robust taste.
For the Protein
• Shrimp – The star of the dish, peeled and deveined; try substituting with chicken or tofu for a delightful variation.
For the Creamy Sauce
• Canned Light Coconut Milk – Adds creaminess and sweetness; full-fat coconut milk can be used for an even richer flavor.
• Asian Fish Sauce – Boosts umami depth; for a vegetarian twist, substitute with soy sauce.
For Finishing Touches
• Fresh Cilantro or Scallions – Brightens the dish with fresh herb flavor; a must for garnishing.
• Salt – To taste; enhances every other flavor in the dish.
• Lime Wedges – Optional and adds acidity; serve fresh for a zesty finish.
With these simple yet flavorful Red Thai Coconut Curry Shrimp ingredients, you’re just a few steps away from a delightful meal that’s as easy on the eyes as it is on the palate!
How to Make Red Thai Coconut Curry Shrimp
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Heat the oil: Begin by heating a tablespoon of oil in a large nonstick skillet over medium-high heat. This step is essential to ensure your shrimp and other ingredients cook evenly.
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Sauté scallions and curry paste: Add the white parts of the scallions along with the Thai red curry paste to the skillet. Sauté for about 1 minute until the mixture becomes fragrant, filling your kitchen with a mouthwatering aroma.
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Cook the shrimp and garlic: Stir in your peeled and deveined shrimp along with the minced garlic. Season with salt and cook for 2-3 minutes, stirring occasionally, until the shrimp turns pink and opaque.
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Add coconut milk and fish sauce: Pour in the canned light coconut milk and adding the Asian fish sauce. Mix everything thoroughly, allowing the rich flavors to meld together for about 1-2 minutes.
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Simmer the dish: Let the mixture simmer for an additional 2-3 minutes. This step lets the shrimp cook fully and the sauce thicken slightly, creating that luscious texture.
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Finish with fresh herbs: Remove the skillet from the heat and gently fold in the green parts of the scallions and a handful of fresh cilantro. This adds a fresh note that balances perfectly with the rich curry.
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Serve and enjoy: Serve your delightful Red Thai Coconut Curry Shrimp over steaming jasmine rice or cauliflower rice, soaking up all that delicious sauce!
Optional: Add fresh lime wedges on the side for an extra zesty kick.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Red Thai Coconut Curry Shrimp are perfect for meal prep enthusiasts! You can chop your scallions and minced garlic up to 24 hours in advance, storing them in an airtight container in the fridge to maintain freshness. Additionally, you can measure out your Thai red curry paste and coconut milk so everything is ready to go. When you’re ready to cook, simply heat the oil, sauté the scallions and curry paste, then stir in your shrimp, garlic, and prepared sauce. This will save you precious time on busy weeknights while ensuring your dish remains just as delicious and aromatic!
Red Thai Coconut Curry Shrimp Variations
Invite your taste buds to explore the delightful twists and turns of this fabulous dish!
- Dairy-Free: Use coconut cream instead of the light coconut milk for a richer, creamier sauce that delivers even more flavor.
- Vegetable Boost: Toss in vibrant bell peppers, zucchini, or snap peas during cooking for extra nutrients and a pop of color.
- Protein Swap: Substitute shrimp with chicken breast or tofu for a delicious twist that caters to your protein preference.
- Spicy Kick: Add sliced fresh chilies or a dash of chili oil for a fiery boost, ensuring each bite is bursting with excitement.
- Curry Paste Variety: Experiment with different curry pastes like green or massaman to create unique flavor profiles and spice levels.
- Herb Handful: Stir in additional herbs like basil or mint along with cilantro for a fresh herbal note that complements the coconut.
- Zesty Add-In: Squeeze in lime juice during cooking for an extra hit of acidity that brightens the entire dish beautifully.
- Nutty Texture: Sprinkle with crushed peanuts or cashews just before serving to add crunch and contrast to the creamy sauce.
Feel free to mix and match these variations, creating your very own signature twist on the beloved Red Thai Coconut Curry Shrimp!
Expert Tips for Red Thai Coconut Curry Shrimp
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Don’t Overcook Shrimp: Keep an eye on the shrimp; they should just turn pink and opaque to ensure a tender texture.
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Customize Spice Levels: Adjust the amount of Thai red curry paste according to your heat preference; start with a small amount and taste.
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Add Veggies: Enhance nutrition and color by tossing in bell peppers, spinach, or snap peas during the cooking process.
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Fresh Ingredients Matter: Use fresh garlic and cilantro for the best flavor—dried herbs won’t provide the same vibrant taste.
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Perfect Pairing: Serve over jasmine or cauliflower rice to soak up the sauce and create a complete meal, accentuating the dish’s flavor.
What to Serve with Red Thai Coconut Curry Shrimp?
Complete your culinary experience with these delightful pairings that elevate the vibrant flavors of the dish.
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Jasmine Rice: The fluffy, aromatic rice beautifully absorbs the coconut curry sauce, making every bite a blissful experience.
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Cauliflower Rice: A healthy, low-carb alternative that offers a light, nutritious base without overpowering the curry’s bold flavors.
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Crispy Spring Rolls: These crunchy bites provide a fantastic textural contrast, with fresh veggies wrapped in delicate rice paper that complement the curry’s warmth.
Treat your guests to a stunning presentation! Spring rolls served on the side bring a touch of elegance, and their dipping sauces offer a variety of delightful flavors to explore.
- Mango Salad: A refreshing and fruity salad, balancing the curry’s spice with a sweet tang. Its crispness enhances the overall meal experience with bright, fresh elements.
Feel free to add a zesty lime dressing for an extra burst of flavor; each mouthful of salad will transport you to sunny Thailand!
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Coconut Water: This refreshing drink pairs flawlessly with the curry, enhancing its tropical flavors while providing a hydrating and nutritious option.
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Lime Sorbet: For dessert, this light and refreshing treat cleanses the palate after the rich shrimp curry, leaving you feeling satisfied but not overly full.
How to Store and Freeze Red Thai Coconut Curry Shrimp
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the shrimp is fully cooled before refrigerating to maintain its texture.
Freezer: Freeze the Red Thai Coconut Curry Shrimp in a tightly sealed, freezer-safe container for up to 2 months. To prevent freezer burn, wrap the container in foil or plastic wrap.
Reheating: For best results, reheat in a skillet over medium heat, stirring occasionally until warmed through. Avoid microwave reheating to maintain the shrimp’s quality and sauce consistency.
Meal Prep: Consider making a double batch and freezing half for a quick, flavorful meal later. This recipe is perfect for meal prepping on busy weeks!
Red Thai Coconut Curry Shrimp Recipe FAQs
How do I choose the best shrimp for this recipe?
Absolutely! When selecting shrimp, look for those that are firm and fresh, with a clean ocean-like smell. If you’re purchasing frozen shrimp, ensure they are labeled as “peeled and deveined” for convenience. Fresh shrimp should have a translucent appearance with no dark spots. If you see any discoloration or a strong fishy smell, it’s best to pass.
How long can I store leftovers of Red Thai Coconut Curry Shrimp?
You can store leftovers in an airtight container in the fridge for up to 3 days. Make sure the shrimp has cooled completely before placing it in storage to help maintain its texture and flavor. When you’re ready to eat, simply reheat on the stove over medium heat for the best results!
Can I freeze Red Thai Coconut Curry Shrimp?
Yes, you can! To freeze, allow the dish to cool completely, then place it in a tightly sealed, freezer-safe container. It can be frozen for up to 2 months. For added protection against freezer burn, wrap the container in plastic wrap or aluminum foil. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove for best texture.
What should I do if the sauce is too thin?
If your sauce is too thin, don’t worry! Simply bring it to a gentle simmer over medium heat and let it cook for an additional 1-2 minutes. This will help thicken it up. If you prefer a smoother consistency, you can also mix a teaspoon of cornstarch with two tablespoons of water, stir it into the sauce while it simmers, and let it cook for another minute until thickened.
Can this recipe be made vegetarian or vegan?
Very! For a vegetarian or vegan version, simply substitute shrimp with tofu or tempeh and use soy sauce in place of the Asian fish sauce. You can also add more vegetables like bell peppers, zucchini, or carrots to enhance the dish’s nutrition and flavors. Just sauté the veggies a bit longer to ensure they’re tender.
Can I serve this dish to my pet?
While shrimp are generally safe for dogs in moderation, the rich flavors and ingredients of this dish may not be suitable for pets. Avoid serving the curry to your furry friends, especially since garlic and certain spices can be harmful to them. Stick to plain, cooked shrimp without any added ingredients if you’d like to share a treat!
This wraps up the Red Thai Coconut Curry Shrimp Recipe FAQs! Enjoy cooking!
Red Thai Coconut Curry Shrimp in 15 Minutes Flat!
Ingredients
Equipment
Method
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the white parts of the scallions and Thai red curry paste to the skillet. Sauté for about 1 minute.
- Stir in the shrimp and minced garlic, season with salt, and cook for 2-3 minutes until shrimp turns pink.
- Pour in the light coconut milk and add the Asian fish sauce, mixing thoroughly.
- Simmer for an additional 2-3 minutes for sauce to thicken.
- Remove from heat and fold in the green parts of the scallions and fresh cilantro.
- Serve the shrimp over jasmine rice or cauliflower rice.