Go Back
Delish Red Curry Shrimp with Coconut Milk

Delish Red Curry Shrimp with Coconut Milk

Juicy shrimp simmered in a creamy Thai-inspired red curry coconut sauce with peppers, onions, and fresh herbs—ready in about 30 minutes.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb large shrimp, peeled and deveined
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp neutral oil canola or avocado oil
  • 1 tbsp unsalted butter optional, for richness
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Thai red curry paste
  • 13.5 oz unsweetened full-fat coconut milk
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp fish sauce
  • 2 tsp light brown sugar
  • 1 tbsp fresh lime juice
  • 0.5 cup Thai basil leaves, torn regular basil works too
  • 2 tbsp fresh cilantro, chopped
  • 1 Thai red chile, thinly sliced optional, for heat

Instructions

Preparation Steps

  • Pat the shrimp dry with paper towels. Season with kosher salt and black pepper.
  • Heat the oil and butter in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring, until slightly softened, about 3 to 4 minutes.
  • Stir in the garlic and ginger and cook until fragrant, about 0.5 minutes.
  • Add the red curry paste and cook, stirring, to bloom the spices, about 1.0 minute.
  • Pour in the coconut milk and chicken broth. Whisk to fully dissolve the curry paste. Bring to a gentle simmer for 3.0 to 4.0 minutes.
  • Stir in the fish sauce and brown sugar. Taste and adjust seasoning as needed.
  • Add the shrimp to the simmering sauce in an even layer. Cook, turning once, until just opaque and pink, about 2.0 to 3.0 minutes total. Do not overcook.
  • Remove from heat and stir in lime juice and Thai basil. Garnish with cilantro and sliced chile if using.
  • Serve hot over cooked jasmine rice if desired.

Notes

For extra veggies, add sliced mushrooms or snap peas with the onions. Swap fish sauce with soy sauce for a pescatarian-friendly option. Light coconut milk works, but the sauce will be thinner.