Thai red curry is the perfect balance of creamy, spicy, sweet, and savory—and it comes together in under 30 minutes. This version features plump, juicy shrimp simmered in a rich coconut milk sauce infused with red curry paste, aromatic ginger, and fresh Thai basil.
The result is a dish that’s deeply flavorful, incredibly satisfying, and easy enough for a weeknight dinner. Serve it over jasmine rice to soak up every drop of that luscious curry sauce. It’s Thai takeout, made better at home.
Ingredients
For the Red Curry Shrimp (serves 4):
- 1 tablespoon vegetable oil
- 2-3 tablespoons Thai red curry paste
- 1 (13.5 oz / 400ml) can full-fat coconut milk
- 1 cup (240ml) water or chicken broth
- 1 red bell pepper, thinly sliced
- 1 cup bamboo shoots, drained
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar or brown sugar
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup fresh Thai basil leaves (or sweet basil)
- 2 kaffir lime leaves, torn (optional)
- Juice of ½ lime
- Fresh cilantro for garnish (optional)
For Serving:
- Jasmine rice, steamed
- Lime wedges
Instructions
1. Bloom the Curry Paste: In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and cook, stirring constantly, until fragrant and slightly darkened, about 1-2 minutes.
2. Add Coconut Milk: Spoon the thick cream from the top of the coconut milk can into the skillet (or add about ½ cup of the coconut milk). Stir to combine with the curry paste and cook for 2-3 minutes until the oil begins to separate—this deepens the flavor.
3. Add Remaining Coconut Milk and Liquid: Pour in the remaining coconut milk and the water or broth. Stir to combine and bring to a gentle simmer.
4. Add Vegetables and Seasonings: Add the sliced red bell pepper, bamboo shoots, fish sauce, and sugar. Simmer for 5-7 minutes until the vegetables are tender-crisp.
5. Cook the Shrimp: Add the shrimp to the curry and cook for 2-3 minutes until they turn pink and opaque. Be careful not to overcook.
6. Finish with Herbs: Remove from heat and stir in the Thai basil leaves, kaffir lime leaves (if using), and lime juice. The residual heat will wilt the basil.
7. Serve: Serve immediately over jasmine rice, garnished with fresh cilantro and lime wedges.
Pro-Tips for Red Curry Shrimp Perfection
- Bloom the Curry Paste: Frying the paste in oil first releases its aromatic oils and deepens the flavor.
- Use Full-Fat Coconut Milk: Light coconut milk won’t give the same richness or creamy texture.
- Don’t Overcook the Shrimp: Shrimp cook in just 2-3 minutes—add them at the very end.
- Balance the Flavors: Taste and adjust—more fish sauce for saltiness, more sugar for sweetness, more lime for acidity.
- Fresh Thai Basil Matters: It has a distinct anise-like flavor that’s essential to authentic Thai curry.
- Make It Spicier: Add more curry paste or fresh Thai chilies.
- Make It a Meal: Serve with jasmine rice and a cucumber salad.
- Leftovers: This curry is even better the next day.
This Thai Red Curry Shrimp is creamy, spicy, and absolutely aromatic.
