This is one of those dishes that feels like takeout—but somehow even better when you make it at home.
Red Thai coconut shrimp curry is creamy, slightly spicy, a little sweet, and packed with flavor in every spoonful. The shrimp cook quickly, soaking up all that rich coconut sauce, while the curry paste brings warmth and depth without needing too many ingredients.
It’s the kind of meal you make when you want something impressive but effortless. One pan, a few ingredients, and suddenly you have a dish that feels comforting, bold, and a little special at the same time.
Best served over fluffy rice, where the sauce soaks in and every bite hits perfectly.
Red Thai Coconut Shrimp Curry
Description
A rich and creamy red Thai coconut shrimp curry made in one pan with coconut milk, red curry paste, and juicy shrimp. Quick, flavorful, and perfect with rice.
Ingredients
🍚 To Serve
🌿 Garnish
Instructions
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Cook the shrimp
Season shrimp with salt and pepper.
Heat oil in a pan and cook shrimp for 1–2 minutes per side. Remove and set aside.
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Build the base
In the same pan, sauté garlic and ginger until fragrant.
Add red curry paste and cook for 1 minute to release flavor.
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Add the vegetables
Add sliced red bell pepper. Cook for 5 minutes.
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Add coconut sauce
Pour in coconut milk and stir until smooth.
Add sugar and fish sauce. Mix well.Simmer for 5–7 minutes
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Add shrimp back
Return shrimp to the pan and simmer for 2–3 minutes until coated and fully cooked.
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Finish and serve
Turn off heat and add fresh lemon juice.
Taste and adjust seasoning if needed.Serve hot over Basmati rice.
