Non-vegetarian entree

Thai Shrimp Red Curry

Thai shrimp2

I am a big fan of Thai cuisine, especially their curries! It has a delicate balance of flavors – tangy, spicy, creamy and sweet all at the same time. It is subtle yet packed with a punch. My favorites are Massaman curry and Red curry.

Atlanta is full of great Thai restaurants and we used eat out or do a carry out once a week – spicy basil fried rice and Massaman curry chicken with spring rolls as a side!! I miss that here and try to make it at home when possible. Today, I have made my favorite – Shrimp in red curry sauce.

You can use store bought Thai curry paste and I do that too when I am busy but I can assure you that nothing compares to the flavors of the home made paste using fresh ingredients! It creates profoundly robust layers of flavors…oh so YUM!!

Thai shrimp3

Recipe                                             Servings: 2                             Time: 30 minutes


  • 8 oz. or ½ lb. shrimp, peeled and deveined
  • ½ onion, sliced
  • 1 Red bell pepper, cut lengthwise
  • ½ of 13.5 oz. can of unsweetened coconut milk
  • 2 Tbsp. red Thai curry paste
  • 1 stalk of lemon grass, finely chopped
  • 2 stalks of scallion, chopped
  • 1 Tbsp. ginger-garlic paste
  • Juice of ½ lime
  • 1 tsp. coconut palm sugar
  • 1 tsp. fish sauce (you can add up to a Tbsp. if you like it more fishy)
  • 1 Tbsp. oil
  • 1 Tbsp. cilantro, chopped
  • 1 Tbsp. basil, chopped
  • 1 cup of water or as desired
  • Salt to taste


  1. Heat oil in a wok or pan.
  2. Add onions, white part of the scallions, chopped lemon grass and stir-fry until soft, 2 to 3 minutes.
  3. Add bell peppers, ginger garlic paste, red curry paste, stirring, for about a minute or two.
  4. Add the fish sauce, sugar, coconut milk, and water and bring to a boil.
  5. Simmer until thickened slightly, about 2 minutes.
  6. Add the shrimp and cook, until shrimp turns opaque and just cooked through, about 5-10 minutes depending on the size of the shrimp.
  7. Stir in the lime juice, basil and cilantro.
  8. Serve with white jasmine or basmati rice.

Ingredients for red curry paste

**This makes about 6-8 Tbsp. of curry paste.

  • 6-8 dry red chilies
  • 10 – 12 cloves garlic
  • 5-6 cilantro stems, chopped
  • 1 Tbsp. lemongrass, chopped
  • 2-3 shallots
  • 1 tsp. white pepper corn powder
  • 1/2 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 Tbsp. galangal, chopped
  • 1/2 the peel of a kaffir lime or 5-6 lime leaves
  • 1/2 tsp. shrimp paste (you can leave this out for vegetarian dishes)

Thai curry paste: Soak red chilies in water to make them soft. Then grind them together with other ingredients to make a paste. Store it in a glass jar.


  • You can substitute shrimp with tofu or vegetables of your choice.
  • Add more red curry paste to make it extra spicy.
  • Make sure not to overcook the veggies, they taste better crunchy!
  • Make a big batch of red curry paste and freeze in smaller portions.
  • You can make this curry without fish sauce or shrimp paste.

Thai shrimp

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