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Spicy Thai Shrimp Curry Recipe

Spicy Thai Shrimp Curry Recipe
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★★★★★

5 from 15 reviews

Experience the vibrant flavors of Thailand with this Spicy Thai Shrimp Curry recipe. Featuring tender shrimp simmered in a luscious coconut milk base with red curry paste, fresh vegetables, and aromatic herbs, this dish offers a perfect balance of spicy, sweet, and savory notes. Serve it over jasmine rice or rice noodles for a deliciously satisfying meal that’s quick to prepare and sure to impress.

Ingredients

Scale

For the Curry

  • 1 lb (450g) large shrimp, peeled & deveined
  • 1 can (400ml) coconut milk
  • 2 tbsp red curry paste (adjust to taste)
  • 1 tbsp vegetable or coconut oil
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
  • 1 red bell pepper, sliced
  • 1 small carrot, julienned
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp sugar
  • Fresh basil or cilantro for garnish
  • Optional: sliced chili for extra heat

For Serving

  • Steamed jasmine rice or rice noodles

Instructions

  1. Prepare the Curry Base: Heat oil in a large skillet or wok over medium heat. Sauté garlic and ginger for 1–2 minutes until fragrant. Add red curry paste and stir for 30 seconds to release its vibrant flavors.
  2. Add Vegetables and Coconut Milk: Add sliced bell pepper and julienned carrot, stir-frying for 2–3 minutes until slightly tender. Pour in coconut milk, fish sauce, lime juice, and sugar. Stir to combine and bring the mixture to a gentle simmer.
  3. Cook the Shrimp: Add the peeled and deveined shrimp to the curry. Simmer for 3–4 minutes until the shrimp turn pink and are cooked through, absorbing the rich flavors of the curry sauce.
  4. Serve: Serve the spicy Thai shrimp curry over steamed jasmine rice or rice noodles. Garnish with fresh basil or cilantro and sliced chili if extra heat is desired. Enjoy the creamy, aromatic, and spicy notes in every bite.

Notes

  • Adjust the amount of red curry paste and sliced chili to control the spice level according to your preference.
  • You can substitute shrimp with chicken or tofu for an alternative protein option.
  • Use coconut oil for a more authentic flavor, but vegetable oil works well too.
  • For a gluten-free option, ensure the fish sauce used is gluten-free.
  • Leftover curry can be stored in the refrigerator for up to 2 days and reheated gently before serving.

Nutrition

Keywords: Spicy Thai Shrimp Curry, Thai curry, coconut milk shrimp, red curry shrimp, easy Thai recipe, spicy shrimp curry, seafood curry

Find it online: https://maicook.com/spicy-thai-shrimp-curry-recipe-3/