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    You are Here: Masala Herb » Recipes » RECIPES

    Thai Red Shrimp Curry Recipe

    Jun 19, 2025 by Helene Dsouza

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    Helene Dsouza
    A flavorful Thai red curry shrimp with coconut milk! This recipe comes together quickly within 20 minutes, making it a suitable busy weeknight dinner meal. The one-pan shrimp curry is Gluten-free and Low-Carb.
    Total Time: 17 minutes minutes
    Prep Time: 2 minutes minutes
    Cook Time: 15 minutes minutes
    2 servings
    RECIPE
    Thai Red Curry Shrimp Recipe with Coconut Milk

    Easy Thai red curry shrimp recipe prepared with coconut milk.

    This curry is bursting with flavors and comes together super quickly.

    Perfect weeknight dinner idea!

    Thai Red Curry Shrimp Recipe with Coconut Milk
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    I think so the first time I tried a Thai shrimp curry it was either a yellow or red paste shrimp curry and I just remember I instantly fell in love with the flavors and aroma.

    This is one of my favorite Thai dishes, together with the Tom Kha Gai and the Shrimp or Chicken Pad Thai.

    Jump to:
    • 📕 What is Thai red curry paste?
    • 🍤 Ingredients
    • 🔪 How to make it?
    • 👁️ More Thai Recipes:
    • 📖 Recipe
    • 💬 Comments

    📕 What is Thai red curry paste?

    In Thailand, curry pastes are considered super important.

    Pastes are prepared from scratch, by pounding fresh ingredients and spices to a smooth paste.

    The Thai red curry paste is just one variation.

    Other popular Thai curry pastes are the yellow curry paste, green curry paste, and the massaman Curry paste.

    Various ingredients including Galangal, shrimp paste, shallots, kaffir lime rind and chilis (to just name a few) make an aromatic Thai red curry paste.

    Thai Red Curry Shrimp Recipe with Coconut Milk

    🍤 Ingredients

    This particular Thai red curry shrimp is not an authentic or traditional recipe.

    It's a quickly prepared version which I love to prepare whenever I'm hungry but in a hurry.

    The shrimp curry includes some common ingredients to make it easy for you.

    Shrimp

    I always get fresh medium sized shrimps for this Thai red curry and I bet you would prefer those ones too.

    The packet frozen shrimps are totally tasteless and your curry will lack flavors if you use those packet ones without tails.

    A pro tip to add amazing shrimp flavors to your curry is to add the clean shrimp heads to your curry while it's cooking.

    The curry will turn out totally amazing and you just need to fish out the shrimp heads before you serve the curry.

    Curry Paste

    For the Curry Paste, I usually end up using a ready-made paste because I don't always get all the ingredients for a proper authentic homemade red curry paste.

    In that case, I buy the Thai brand red curry paste.

    Yet, over the past years, I have been trying to recreate a curry paste, it' s still in the testing phase.

    I hope to share an amazing homemade red curry paste in the near future.

    Thai Red Curry Shrimp Recipe with Coconut Milk

    Coconut Milk

    If you can, try to use homemade coconut milk for the most authentic and purest flavor experience.

    However, feel free to just use canned coconut which is widely available.

    I always use the Thai brand coconut milk (if I'm totally out of time) because of other brands kind of taste artificial and sometimes even sweet for some weird reason.

    Taste Givers

    Other taste-giving ingredients are the fish sauce, ginger garlic paste, brown sugar, lime juice, and cilantro.

    All the ingredients together balance the whole dish really well and I wouldn't suggest skipping any of these ingredients.

    The fish sauce adds effortlessly amazing seafood flavors.

    The ginger and garlic bridge all the ingredients and help to thicken the curry further.

    The brown sugar adds a sweet touch because you will add some lime juice for a sour touch and together your shrimp curry will have a wonderfully balanced sweet, sour, spiced touch.

    Thai Red Curry Shrimp Recipe with Coconut Milk

    🔪 How to make it?

    To prepare this Thai coconut shrimp curry, I recommend that you use an Asian shallow pan or a shallow braiser like the one from Creuset.

    I tend to use non-stick BPA-free pans because, well I'm trying to avoid that my curry gets burned and poisoned and at the same time.

    Also, I always use a bamboo spatula so that I don't scratch my non-stick pans.

    You can also use a stainless steel deep pan/wok.

    👁️ More Thai Recipes:

    • Spicy Thai noodle soup
    • DIY Pad thai Sauce
    • Thai pineapple fried rice
    • Sweet Chili Sauce

    Dear Reader, how are you planning to serve and enjoy this Thai red curry shrimp meal?

    Thai Red Curry Shrimp Recipe with Coconut Milk

    📖 Recipe

    Thai Red Curry Shrimp Recipe with Coconut Milk

    Thai Red Curry Shrimp Recipe with Coconut Milk

    A flavorful Thai red curry shrimp with coconut milk! This recipe comes together quickly within 20 minutes, making it a suitable busy weeknight dinner meal. The one-pan shrimp curry is Gluten-free and Low-Carb.
    4.86 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Thai
    Diet: Diabetic, Low Calorie, Low Lactose
    Prep Time: 2 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 17 minutes minutes
    Servings: 2 servings
    Calories: 172kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 1 Tablespoon Oil
    • 1 Tablespoon Ginger + Garlic *see Notes
    • 2 Tablespoons Thai Red Curry Paste
    • 12 piece Cleaned Shrimps aka Prawns, large
    • 1 cup Coconut Milk
    • ½ Tablespoon Brown Sugar
    • 1 Tablespoon Fish Sauce
    • 1 Lime Juice
    • Cilantro Fresh aka Coriander, to garnish
    US - Metric

    Instructions

    • Heat up a shallow pan with oil.
    • Add the ginger & garlic including the Thai red curry paste and stir-fry so that the aroma is released free with the heating process.
    • Next, add the cleaned shrimps and stir fry as well so that all the shrimps are covered with the paste.
    • Cook the shrimp for a minute or two on all sides.
    • Then pour in the coconut milk and mix the content.
    • Season the curry shrimp with the brown sugar and fish sauce and stir the content well.
    • Allow the curry to cook for about 7 minutes or until the shrimps are ready and the curry has increased in flavor.
    • Reduce the heat or take from the heat and pour in the lime juice. Mix well and garnish with fresh cilantro.
    • Serve hot over jasmine rice.

    Notes

    1. For the ginger & garlic either chop fresh ginger and garlic super fine or use ginger and garlic paste (which can be purchased ready-made too)

    Nutrition

    Nutrition Facts
    Thai Red Curry Shrimp Recipe with Coconut Milk
    Amount Per Serving (205 g)
    Calories 172 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 3g15%
    Cholesterol 90mg30%
    Sodium 990mg41%
    Potassium 54mg2%
    Carbohydrates 9g3%
    Fiber 1g4%
    Sugar 7g8%
    Protein 8g16%
    Vitamin A 2365IU47%
    Vitamin C 7.3mg9%
    Calcium 122mg12%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

    MasalaHerb.com as seen on

    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

    More About Me ->








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