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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.
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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.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg