Thai Red Curry with Shrimp

An easy-to-make Thai-style red curry with shrimp or prawns served over jasmine rice.

Course Entrée/Main Dish

Cuisine Thai

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings large

Calories 583kcal

Author Elaine

Equipment

1 12 inch skillet
1 Instant Pot pressure cooker (for rice) OR saucepan with tight-fitting lid

Ingredients

1 cup jasmine rice
1 pound large shrimp or prawns, tails on
2 tablespoons olive oil, divided
2 cloves garlic, minced
½ teaspoon dried red chili flakes
1 small onion, peeled and diced
½ large red bell pepper, seeded, diced or sliced
½ large yellow bell pepper, seeded, diced or sliced
½ large orange bell pepper, seeded, diced or sliced
1 14 oz. can (396 ml.) full-fat coconut milk
2 tablespoons fish sauce
2 tablespoons red curry paste
2 teaspoons fresh ginger, finely grated
1 tablespoon coconut sugar, or brown sugar
2 tablespoons lime juice, freshly squeezed
¼ cup cilantro leaves, finely chopped
¼ cup basil leaves, finely chopped
1 green onion, thinly sliced
1 medium lime, quartered, for garnish

Instructions

Begin by cooking the rice. You can either cook it in an Instant Pot (1 cup rice with 1 cup water and a pinch of salt) for 5 minutes with a 10-minute natural release OR use my recipe for Never Fail Thai Coconut Rice, cooked on the stovetop. (link to recipe in Notes, below.)
Peel and devein the shrimp or prawns. You can leave the tails on (they add flavour) or remove them first, your choice.
Toss the shrimp with 2 teaspoons olive oil, minced garlic and red chili flakes. Set aside.
Make the Thai red curry sauce. Combine the coconut milk with the fish sauce, curry paste, ginger, sugar, and lime juice. Set aside.
Heat 2 teaspoons oil in a skillet over medium heat. Sauté diced onions and bell peppers until softened but not browned, about 5 - 7 minutes. Remove to a bowl.
Add 2 teaspoons oil to the skillet. Cook shrimp (prawns) for a minute or two on each side, just until no longer translucent. Remove to a separate bowl.
Transfer the onions and peppers back to the skillet and add the coconut curry sauce mixture. Bring to a boil, then reduce the heat and simmer until reduced by half.
Add the shrimp back into the skillet. Stir in half the cilantro and basil leaves.
Serve over jasmine rice. Garnish with the remaining cilantro, basil and sliced green onion.

Notes

Never-Fail Thai Coconut Rice

This recipe as written is mildly spicy. Taste the coconut curry sauce once you've simmered and reduced it. Not spicy enough? Add a little more red curry paste, a small spoonful at a time, or another tablespoon of fish sauce and grate a little more ginger if you like.

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