Shrimp Red Thai Curry

Shrimp Red Thai Curry

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MITCHNSTEVE 0

"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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Ingredients

40 m servings 442 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 506 mg
  • 20%

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.

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Directions

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  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.

Footnotes

  • Note
  • This curry is even better prepared ahead and reheated when required.

Reviews

50
  1. 57 Ratings

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Most helpful positive review

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 to...

Most helpful critical review

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 practica...

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 to...

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 r...

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 a...

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

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 ...

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 practica...

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 EXCEL...

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, m...

BLAND!!!!! After reading the rave reviews about this recipie I couldn't believe how bad this tasted. There was barely any flavor or spice in the sauce. I added asparagus, yellow squash and bro...