Thai Red Curry Shrimp – a delicious recipe with shrimp, hot peppers, rich coconut milk, red curry, sugar, lime. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
2
Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
3
Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
4
Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
5
Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.
241
kcal
Calories
2
g
Fat
31
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb medium shrimp, 2 hot peppers (like serrano), 1 cup rich coconut milk, 2 tablespoons red curry paste, and more.
Yes, Thai Red Curry Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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