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This easy red curry shrimp recipe is made with plump shrimp and crisp bell peppers simmered in a rich, creamy coconut curry broth. It is the perfect weeknight dinner made in just 20 minutes and tastes better than your favorite Thai restaurant.
Recipe Summary
- 🔪 Prep Time: 10 minutes
- 👨🍳 Cook Time: 10 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 3 people
- 🏷️ Calories: ~229 calories
- 🍳 Cook Method: Stir-fry & simmer
- ✨ Flavor Profile: Plump shrimp and crisp bell peppers swimming in a rich, creamy, and mildly spicy Thai red coconut curry sauce
- 🧩 Difficulty: Very easy (Perfect for a quick and flavorful one-pan dinner)
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Authentic Thai Red Curry Shrimp Recipe
I am absolutely obsessed with seafood, especially when it stays perfectly plump and juicy. Whenever I want a quick dish with a punch of heat, Thai red curry shrimp is my absolute favorite choice. This classic dish brings together a comforting blend of sweet, savory, and spicy flavors. The combination of rich coconut milk, tender shrimp, and sweet bell peppers makes this authentic Thai red curry shrimp a satisfying meal that pairs beautifully with a steaming bowl of white rice, a crispy Thai Omelette, and a refreshing Thai Cucumber Salad.
I have made this so many times at home now, and it is a wonderful option for any day of the week since it cooks so fast. This recipe takes just 20 minutes and uses simple pantry staples to create a smooth, velvety consistency that is bursting with savory depth from the fish sauce and red curry paste. A swirl of thick coconut cream at the very end is all it takes to balance the heat and coat the shrimp perfectly. It is the perfect weeknight dinner for when you want a quick, authentic meal that tastes just as good as your favorite Thai restaurant or even better!
If you want to switch up the protein, you can also check out my Red Chicken Curry recipe for another quick and easy meal.
Secrets To A Perfect Thai Shrimp Curry
Getting a rich sauce and perfectly juicy seafood is super easy when you know a few quick tricks. Here are my favorite tips to make sure your curry turns out completely flawless every single time.
- Go With Large Raw Shrimp: Buy raw, peeled, and deveined jumbo shrimp so they stay nice and plump while simmering. Avoid pre-cooked frozen shrimp because reheating them in the hot broth turns them rubbery.
- Pick The Right Curry Paste: Grab imported Thai brands like Mae Ploy or Maesri for a strong, authentic kick of lemongrass and galangal. Grocery store brands like Thai Kitchen work fine too if you prefer a milder baseline heat.
- Sear The Paste In Hot Oil First: Do not just dump the curry paste into the liquid. Frying it in oil for a minute before adding anything else wakes up the aromatics and creates a much deeper flavor base.
- Add The Coconut Cream At The Very End: Always swirl in your thick coconut cream during the last minute of cooking over low heat. If you add it too early or let it boil hard, the sauce can easily curdle and separate.
Ingredients You’ll Need
- Red curry paste
- Bell peppers
- Fish sauce
- Coconut cream
- Thai red chilies
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Why Neutral Oil Is Best
Using a neutral oil like canola, vegetable, or peanut oil is best because it can handle high heat without burning. It lets the true flavors of the curry paste shine through without adding any heavy or unwanted tastes to your sauce.
Pro Tip #2: Customize Your Peppers And Veggies
I used red and yellow bell peppers for a beautiful color contrast, but you can use whatever you have on hand. Feel free to toss in extra veggies like green peas, zucchini, or snap peas if you like.
Pro Tip #3: Why Fish Sauce Is Irreplaceable
There really is not a good substitute for authentic fish sauce if you want that deep, savory umami undertone. I highly recommend high quality brands like Red Boat or Megachef because they provide a clean, salty depth that salt or soy sauce simply cannot replicate.
Pro Tip #4: Why Coconut Cream Beats Coconut Milk
I use thick coconut cream at the very end because it gives the sauce an incredibly rich, velvety texture that coats the shrimp perfectly. If you only have coconut milk on hand, you can definitely still use it, but coconut cream is much better because it provides a glossier finish and keeps the curry from tasting watery.
Pro Tip #5: Thai Chilies For Customizable Heat
Fresh Thai red chilies are completely optional in this recipe, but I love adding them slightly bruised for an extra layer of authentic heat. If you prefer a milder curry, you can just leave them out entirely since the red curry paste already has a gentle baseline warmth.
How To Make Red Curry Shrimp
Set your saucepan over medium heat, pour in the cooking oil, and let it get hot. Toss in the red curry paste and stir-fry it constantly for about a minute or two.
Pro Tip: You will know your curry paste is perfectly fried when the oil starts to separate around the edges and turns a beautiful, glossy red.
Toss your thick bell pepper strips right into the pan and give them a quick stir. Immediately after, add your raw shrimp. Stir everything together vigorously for about a minute until every single piece is completely coated in that rich paste.
Pour in your water, fish sauce, and sugar, then give it a good mix. Turn the heat up just a bit to bring the liquid to a rolling boil. Let it bubble away for about two to three minutes, just until your shrimp turn pink and start to shape up.
Pro Tip: Make sure to scrape up any bits of curry paste that stuck to the bottom of the pan while frying. That caramelized paste dissolves into the liquid and gives your broth an incredibly rich depth.
Turn your burner down to a low simmer and pour in your thick coconut cream. Stir gently until the sauce gets smooth, then let it come to a very gentle bubble.
Pro Tip: Keep a close eye on your shrimp during the final simmer. The exact moment they curl into a loose C shape, they are perfectly cooked, tender, and juicy.
Toss in your bruised Thai red chilies if you want that extra kick, take the pan off the heat, and throw on the fresh cilantro leaves. Serve it up hot immediately.
Frequently Asked Questions
Most authentic imported brands like Mae Ploy and Maesri are naturally gluten-free because they only contain ground herbs and spices. It is still a good idea to check the ingredient label on the back of the package to be absolutely certain.
Yes, but make sure they are raw frozen shrimp and not pre-cooked. Thaw them completely in the refrigerator and pat them dry with a paper towel so they do not add extra water to your curry broth.
The curry sauce itself saves beautifully, but shrimp can turn rubbery when reheated. If you plan to meal prep, consider cooking the sauce and veggies ahead of time and just cooking the fresh shrimp right before you serve.
You can store leftovers in an airtight container in the refrigerator for up to two days. When reheating, do it gently over low heat on the stove and stop the moment it is warmed through so you do not overcook the seafood.
It is not recommended to freeze this meal. Coconut cream can separate and take on a grainy texture once thawed and reheated, and the shrimp will lose their juicy, plump texture.
This recipe is 229 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Thai weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Thai Curries You Might Like
Red Curry Shrimp
Ingredients
- 2 tablespoons oil
- 1½ tablespoons red curry paste
- ½ small red bell pepper, cut into thick strips
- ½ small yellow bell pepper, cut into thick strips
- 12.35 oz shrimp, peeled and deveined
- 1 cup water
- 1½ tablespoon fish sauce, or to taste
- 2 teaspoon sugar, or to taste
- ¼ cup coconut cream
- 3 Thai red chilies, slightly bruised, optional
- cilantro leaves, for garnishing
Instructions
- Heat a saucepan over medium heat and add the oil. Add the red curry paste and stir-fry until fragrant.
- Add the bell peppers and stir to combine, then add the shrimp and stir well until everything is evenly coated.
- Add water, fish sauce, and sugar. Bring to a boil and cook for 2 to 3 minutes, or until the shrimp are cooked through.
- Lower the heat and stir in the coconut cream. Bring to a gentle boil.
- Add the Thai red chilies, then dish out and garnish with cilantro. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
