My Favorite Thai Red Shrimp Curry

Dive into a vibrant, flavor-packed experience with "My Favorite Thai Red Shrimp Curry," an irresistible fusion of fragrant spices, creamy coconut milk, and tender shrimp. This quick and easy dish, ready in just 30 minutes, features juicy, perfectly cooked shrimp simmered in a luscious Thai red curry sauce infused with garlic, ginger, and the bold kick of red curry paste. Sliced red bell peppers and zucchini add a delightful crunch, while a hint of lime, fish sauce, and brown sugar create the perfect balance of tangy, salty, and sweet flavors. Serve this aromatic curry over fluffy jasmine rice, and garnish with fresh cilantro for an authentic Thai-inspired meal. Optional sliced red chilies add customizable heat to suit your spice-loving cravings. Perfect for weeknight dinners or impressing guests, this shrimp curry is your go-to recipe for bold, exotic comfort food.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound raw shrimp (peeled and deveined)
• 3 tablespoons Thai red curry paste
• 14 ounces coconut milk (full-fat)
• 1 tablespoon vegetable oil
• 1 medium yellow onion (sliced)
• 1 medium red bell pepper (sliced into strips)
• 1 medium zucchini (halved and sliced)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 teaspoons fish sauce
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro leaves (chopped)
• 4 cups cooked jasmine rice (for serving)
• 1 piece optional red chili (sliced, for heat)

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

Add the sliced onion and cook for 2-3 minutes, until slightly softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the Thai red curry paste and stir for another minute, allowing the paste to release its aroma.

Step 5

Slowly pour in the coconut milk, stirring to combine with the curry paste.

Step 6

Add the fish sauce and brown sugar, stirring well. Let the sauce simmer gently for 5 minutes.

Step 7

Add the red bell pepper and zucchini slices to the sauce. Simmer for 3-4 minutes, until the vegetables are tender but still crisp.

Step 8

Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.

Step 9

Stir in the lime juice and optional red chili slices for added heat. Taste the sauce and adjust seasoning if needed.

Step 10

Remove the curry from heat and garnish with fresh cilantro.

Step 11

Serve hot over cooked jasmine rice and enjoy!

Nutrition Facts

Serving size	2422.5 grams (2422.5g)

Amount per serving	% Daily Value*
Calories	3095

Total Fat 115.00g	147%
Saturated Fat 88.00g	440%
Polyunsaturated Fat 8.40g
Cholesterol 857mg	286%
Sodium 4236mg	184%
Total Carbohydrate 373.00g	136%
Dietary Fiber 22.70g	81%
Total Sugars 38.10g
Protein 156.20g	312%

Vitamin D 0IU	0%
Calcium 634mg	49%
Iron 28mg	154%
Potassium 4027mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 19.8%

Carbs: 47.3%