Shrimp Red Thai Curry Recipe -
Shrimp Red Thai Curry Recipe
  • READY IN 40 mins

Shrimp Red Thai Curry

Recipe by  

"This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice."

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Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
  2. Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.
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  • Note
  • This curry is even better prepared ahead and reheated when required.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

If you like Thai food, this is a great recipe. I made it twice, once with regular coconut milk and once with "Lite" coconut milk. I think the taste is better with the "Lite". I think it seems too "heavy" with the regular. Another bonus is the fact you shave two thirds of the calories and fat off by using the "Lite".

Most Helpful Critical Review
Jan 06, 2004

The 2 cans of coconut milk that the recipe called for was way too much. Beware of how much coconut milk you use. Secondly, the one chili pepper I added made the recipe flaming hot and practically impossible to eat. I ended up having to dilute the recipe with a lot of water. Even with all the added water, it was too spicy.

Jul 20, 2004

Hubby and I are big fans of curry. Admittedly we like more "complex" flavours, so I added ginger, cilantro, lemongrass and freshly squeezed lime juice. However...this is really quick, easy and really quite flavorful. Will definitely make again!

Oct 01, 2003

My husband and I love Thai food. This was wonderful, but pretty spicy, so be warned. You can use any curry paste (it comes in red, yellow, green, panang and other varietis); they are available at a Thai market. I served this with lime wedges, jasmine rice and fresh chopped cilatro. You can also add pineapple chunks and green onion to the rice. If you add chicken broth, chopped green onions, juice of half a lime, and a can of corn (drained) this makes a great soup, also served over jasmine rice with fresh cilantro. You can use shrimp or chicken very thinly sliced.

Apr 03, 2003

This was definitely excellent! The one suggestion I have is to add vegetables (peppers, onions, etc) to soak up some of the extra sauce!

May 13, 2006

This is a nice simple, basic recipe that leaves room for lots of creativity. Just the kind of recipe I love. I used jalepeno peppers instead of chili, and also added cilantro and ginger along with other veggies. I also added lime juice and pineapple chunks when finished cooking. I agree with others and suggest you start with 2 tsp of red curry paste and then adjust for taste. The sauce is soupy until you add the rice to it and allow the rice to absorb the liquid, which it will do. I used chicken stock to cook rice then added rice to coconut milk and continued simmering another 5 minutes. The beauty of this recipe is you can add whatever veggies and other spices you want or have on hand, or just leave it simple. You can even use frozen veggies too!

Jun 30, 2008

I know this sounds weird, but, add 2 large julienned, unpeeled, seeded cucumbers during the last 5 minutes of cooking. AND 10 - 15 Basil leaves. Also substitute GREEN for RED curry. AN EXCELLANT DISH.

Aug 11, 2004

This basic recipe is kind of bland - add 1/2 cup of condenced chicken or vegetable broth and add two cups of fresh veggies also makes this much better (try red bell peppers, carrots, broccoli, mushrooms).


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  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 46.8 g
  • 72%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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