Spence's Secret Thai Red Shrimp Curry

Spence's Secret Thai Red Shrimp Curry

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Spence S. 0

"After traveling through Thailand for the first time over 10 years ago, I became enamored with the cuisine. This curry recipe is the result of many years of subtle refinements and fine tuning with an interesting Canadian twist! It's worth the effort to find fresh lemon grass and either fresh or freshly frozen kaffir lime leaves. Serve hot with basmati or jasmine rice."
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40 m servings 633 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 49.9 g
  • 77%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
  2. Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
  3. Remove wok from heat; stir basil and cilantro into curry. Serve hot.


  • Cook's Notes:
  • Optional additional veggies such as chopped broccoli or zucchini can be added or substituted.
  • Fresh lime leaves can be frozen in an airtight freezer bag for up to 6 months.
  • If lemon grass is not very tender it can be tied into a bundle using cheesecloth before being added to the sauce (it saves picking out woody lemon grass pieces).


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This was good! I halved the recipe and served this over cauliflower rice. Oh and I added broccoli :)

I made this tonight and loved it! Had to sub out some things. Added more broth as I was short coconut milk. Used dried basil, eye balled it. Used honey instead of maple syrup. Skipped the lime l...

I put some jicama in it for crunch value but it unfortunately made it too sweet, so would use less maple syrup next time. The flavor was otherwise quite nice. I will make it again. Note: you ...

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