For a richer flavor, try using full-fat coconut milk. Adjust the amount of red curry paste and jalapeño to suit your preferred level of spiciness. If you don't have Thai basil, regular basil can be substituted, though the flavor will be slightly different. Serve immediately for the best taste and texture.
Red Coconut Curry with Shrimp
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS21
Embark on a culinary journey with this vibrant Red Coconut Curry with Shrimp, a symphony of flavors that dances on your palate. Succulent shrimp bathed in a rich, aromatic coconut curry sauce, infused with the perfect balance of spice and sweetness. A quick and satisfying dish that brings the exotic tastes of Southeast Asia to your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol173 mg
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Fiber3 g
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Protein22 g
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Saturated Fat19 g
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Sodium842 mg
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Sugar10 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Aromatics: Heat vegetable oil in a large pan or wok over medium-high heat. Add diced onion, red bell pepper, and minced jalapeño. Sauté until the vegetables soften and the onion becomes translucent (approximately 4-5 minutes). Remove the vegetables with a slotted spoon and set aside.
02
Step
2 mins
Build the Curry Base: Reduce the heat to medium. Pour in the coconut milk, add red curry paste, brown sugar, and fish sauce. Whisk well to combine and bring the mixture to a gentle simmer.
03
Step
5 mins
Thicken the Sauce: In a small bowl, whisk together cornstarch and cold water until the cornstarch is fully dissolved. Pour the cornstarch slurry into the simmering curry sauce, stirring continuously. Continue to simmer, stirring occasionally, until the sauce thickens to your desired consistency (about 5 minutes).
04
Step
4 mins
Cook the Shrimp: Pat the shrimp dry with paper towels. Add the shrimp and the sautéed vegetables back into the curry sauce. Allow the curry to simmer gently, stirring occasionally, until the shrimp turn pink and are cooked through (approximately 3-5 minutes). Be careful not to overcook the shrimp, as they can become rubbery.
05
Step
1 mins
Finishing Touches: Stir in the chopped Thai basil. Serve the Red Coconut Curry with Shrimp hot, garnished with extra Thai basil and lime wedges. Offer jasmine rice or basmati rice as an accompaniment.
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RECIPE REVIEWS
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Please Rate
Adriana Denesik
Jun 2, 2025This recipe is amazing! So easy to follow and the curry was bursting with flavor. My family loved it!
Joshuah Koelpin
May 22, 2025I'm not a big fan of fish sauce, so I substituted soy sauce and it worked perfectly. Thanks for a great recipe!
Emilia Bednar
May 18, 2025The spice level was just right for me, but my husband likes it hotter, so next time I'll add some chili flakes. Delicious!
Brennon Toy
Apr 2, 2025I added a little ginger and garlic to the veggies while sautéing them and it really elevated the dish. Will definitely make again!