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When you love Thai food, you’ll love this easy Red Thai Coconut Curry Shrimp, the proper balance of sweet, spicy and savory flavors!

Red Curry Shrimp

When I’m going out for Thai, I like getting coconut curry shrimp! Red Thai Coconut Curry Shrimp is a flavorful dish made with a mix of Thai red curry paste, coconut milk, and fish sauce. It’s delicious served over jasmine rice but you can even serve it over cauliflower rice. It is understood for its balance of sweet, spicy and savory flavors and the creamy texture from the coconut milk. For more Thai inspired recipes you might also like these Drunken Noodles with Shrimp, and this Thai Shrimp Pineapple Stir Fry.

Here’s an awesome dish for those of you who love Thai-inspired flavors. When you’ve never used fish sauce before, don’t let the smell idiot you. It blends with the opposite flavors and really adds to this dish.

Red Thai curry paste is a key ingredient within the red curry sauce. It’s created from a mix of chili peppers, lemongrass, shallots, galangal, kaffir lime leaves, and other spices. The paste is instantly available at most supermarkets within the Asian section.

Thai Shrimp Curry Variations

• Add vegetables: Try quite a lot of vegetables resembling bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.
• Aromatics and citrus: Some recipes might also include other ingredients like ginger, and fresh lime juice so as to add additional flavor.
• Green curry: Swap the green curry paste as a substitute of red.
• Fresh Herbs: Top it with fresh cilantro, basil, chives or more scallions.

How To Serve

This dish is commonly served over steamed jasmine rice, but you can even serve it with noodles like rice noodles and even over quinoa or cauliflower rice as a low-carb option.

Refrigerate leftovers in an airtight container and leave within the refrigerator as much as 3 days.

How To Cook Shrimp

Shrimp could be cooked in quite a lot of ways, including grilling, sautéing, broiling, and boiling. For this recipe we’re sautéing the shrimp in a skillet. To sauté, heat oil in a pan and add the shrimp, cooking for 2-3 minutes per side or until pink and cooked through. You’ll realize it’s done when the shrimp is pink.

More Thai-Inspired Recipes

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Yield: 4 servings

Serving Size: 1 /4th

• In a big nonstick skillet, heat oil on medium-high.

• Add scallion whites and curry paste and sauté 1 minute until fragrant.

• Add the shrimp and garlic, season with a couple of pinches of salt and cook about 2 minutes, to brown.

• Add coconut milk and fish sauce and blend well.

• Let the shrimp simmer about 2-3 more minutes, until the shrimp is cooked through.

• Remove from heat, mix in scallion greens and cilantro.

• Serve over rice or cauliflower rice and luxuriate in!

Last Step:

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If you would like to add some vegetables to this dish, you may add bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.

Serving: 1 /4th, Calories: 135 kcal, Carbohydrates: 5 g, Protein: 18 g, Fat: 4.5 g, Saturated Fat: 2 g