Diving into the heart of Thai cuisine, the authentic Thai red curry shrimp recipe stands out as a culinary treasure that’s both delicious and easy to make.
This dish combines plump, tender shrimp with the creaminess of coconut milk, the zing of lime, and the flavor-packed red curry paste, creating an experience that pleases the palate.
Added cilantro, ginger, and ginger introduce layers of flavors and textures. It’s a favorite for those eager to recreate restaurant-quality dishes at home, inspired by the best restaurants but crafted in your own kitchen for a similar delight.
With Thai red curry shrimp with coconut milk recipe, you’re encouraged to not be afraid to try something that seems daunting—the results are well worth it and sure to become a favorite among discerning diners and a bonus for anyone happy to mimic their favorite dishes at home.
Why You’ll Love This Thai-Inspired Red Curry Shrimp?
- Bold And Flavorful: Experience a burst of flavor with lime, cilantro, and red curry paste, adding heat, acid, and freshness to the dish.
- Easy To Throw Together: With minimal prep time and cook time, this Thai-inspired red curry shrimp brings an exotic family-friendly dinner. to your table effortlessly.
- Something Different To Make At Home: Diversify your repertoire beyond traditional recipes like lasagna, burgers, and baked chicken with this unique red curry shrimp.
- Versatile: Serve the authentic Thai coconut curry shrimp over rice, noodles, or a bed of greens for a variety of delicious meals.
Key Ingredients To Make Thai Shrimp Curry
- Shrimp: Use large shrimp for this recipe to ensure even cooking time and the right size.
- Red Curry Paste: The heart of the flavor in red curry shrimp, making it unique compared to green curry.
- Coconut Milk: Adds a creamy texture and sweetness, balancing the bold flavors of the red curry paste.
- Veggies: Onion and red peppers provide crunch, texture, and flavor. Adjust the amount as desired.
- Lime: A squeeze of lime juice enhances the dish with acidity, elevating the flavor profile.
- Fresh Cilantro, Ginger, Garlic: Adds freshness with cilantro, warmth from ginger, and sharpness from garlic, enriching the complexity.
- Salt And Pepper: Season to taste to bring all the flavors together.
Homemade Red Curry Paste
Creating homemade red curry paste for your Thai red curry shrimp elevates the meal to an amazing level of authentic and rewarding flavor.
It’s a game-changer compared to store-bought, making every batch feel big and good.
The difference it brings to your dish is well worth the once-in-a-while trips to specialty food markets or store for pre-made paste.
Homemade Red Curry Paste Ingredients
In your quest for authentic Thai red curry shrimp recipe, start by sourcing staple ingredients from Asian grocery stores or markets.
These essentials form the backbone of Thai cuisine and are guideposts for assembling your Thai pantry staples.
How To Cook Red Curry Paste?
Begin by soaking dry red spur chilies in water for a few minutes.
Chop the herbs and spices, then start pounding the drained chilies in a mortar with lemongrass, galangal, salt, kaffir lime zest, turmeric, shrimp paste, garlic, and shallots until you achieve a fine paste.
The instructions are straightforward: add each component along, ensuring they’re fully broken down and incorporated as you continue to pound everything into a harmonious blend.
Authentic Thai Red Curry Shrimp Recipe
Ingredients
- 1 pound medium shrimp thawed and peeled
- 1 cup chicken broth
- 3 tablespoons Thai red curry paste
- ½ medium onion chopped
- 1 can full-fat coconut milk
- 3 cloves garlic, minced
- ½ red bell pepper chopped
- ½ tablespoon fish sauce
- ½ tablespoon olive oil
- 1 small handful of fresh cilantro chopped
- Lime juice to taste
- 1 small handful of fresh basil chopped
- Salt & pepper to taste
- Scallions chopped to taste
Instructions
- Add oil and onion to a soup pot over medium heat. Sauté the onion for about 5 minutes, add curry paste and garlic and cook for 30 seconds.
- Stir in fish sauce and chicken broth. Allow the authentic thai coconut curry shrimp sauce to boil and cook for a few minutes, then slow down the heat and stir in the coconut milk.
- Add red pepper and shrimp and allow the creamy thai red curry with shrimp to lightly simmer for 5 minutes or until the shrimp are cooked throughout.
- Add lime juice, salt, pepper to taste as needed in thai shrimp red curry. Add basil, cilantro, and scallions before serving.
- Serve authentic thai red curry shrimp recipe over rice and enjoy.
Tips For Making The Best Thai Shrimp Recipe
- Skip the water for a thicker curry; brothy curry dilutes the flavor and overwhelms rice.
- Taste as you go; curry needs frequent step-wise seasoning adjustment.
- Don’t overcook the shrimp; keep an eye on them to ensure they’re just cooked through without staying on the heat too long.
- Customize to your heart’s content; adding ingredients like carrots, mushrooms, and spinach can enhance flavor and texture in traditional shrimp curry.
- Freeze leftover curry paste in a freezer-safe zip-top bag; make indents with a dull butter knife for tablespoon-sized portions to easily break off and use later.
- Make adjustments for kids by using thinly sliced red bell peppers instead of chilies for color without the heat, creating a milder taste in Thai red curry.
- Control the spice level by deseeding chilies or choosing a milder variety, according to your preference for spiciness.
- Use full-fat coconut milk for a rich and velvety curry sauce.
- Note for dietary restrictions: ensure gluten-free by avoiding soy sauce and checking store-bought items for labeling.
Popular Substitutions And Additions For Shrimp Red Curry
- Enhance with veggies like red bell pepper, green beans, cauliflower, and broccoli, adjusting cooking time as needed.
- Diversify proteins by trying chicken or tofu, altering the seasoning slightly to match.
- Swap in cayenne pepper for a different heat source or lime juice for added acidity.
- For a vegetarian twist, substitute fish sauce with salt or a vegan alternative.
How To Store And Reheat Red Shrimp Curry?
- Store your leftover shrimp curry in an airtight container in the fridge.
- To reheat, add a splash of water or stock and simmer on the stove until warmed through.
- Be careful during reheating to not turn the shrimp into rubber from overheating.
- For longer storage, freeze the shrimp curry Thai in a freezer-safe container or bag, and thaw in the fridge overnight before reheating.
FAQs About Red Thai Shrimp Curry
1. How Long Will Shrimp Curry Last In The Fridge?
Leftover Thai red curry with shrimp will last for up to 3 days in the refrigerator.
2. Can I Freeze Shrimp Curry?
Yes, you can freeze shrimp curry for up to 3 months. After cooling completely, transfer it to a freezer-safe zip-top bag or airtight container and store in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove over medium heat until warmed through.
3. My Shrimp Is Rubbery And Tough. What Happened?
When your shrimp turns rubbery and tough, it’s often a sign of being overcooked. Keeping an eye on the cooking process and removing them from the heat as they turn pink and curl up slightly is crucial. They will continue to cook in the curry sauce even off the stove.
4. What Is Red Curry Paste?
Red curry paste is a blend of aromatic ingredients like shallots, garlic, lemongrass, galangal (akin to ginger), red chiles, and other herbs and spices. It serves as the base for many Thai-inspired dishes, available in supermarkets or online.
5. How Do I Make This Dish Vegan?
Creating a vegan version of this red curry Thai shrimp is straightforward; simply swap the shrimp for tofu or your favorite vegetables.
6. Is Thai Red Curry Spicier Than Green?
Thai red curry is typically spicier than its green counterpart due to the red chilies. The amount of chilies and curry paste used can influence the heat level.
7. What Does Thai Red Curry Taste Like?
The rich, complex flavor profile of Thai red curry is savory, slightly sweet, and aromatic, with a balanced spiciness from red chilies.
8. What’s The Difference Between Red And Green Thai Curry?
The main difference between red and green Thai curry lies in the type of chili and curry paste used, affecting the color and heat level. Green curry is more herbal in taste, while red curry is known for its spicy dish.
9. How Can I Make Thai Curry Less Spicy?
To make Thai curry less spicy, use fewer chilies, remove their seeds, or lower the amount of curry paste in your recipe.
10. Can I Make This With An Instant Pot?
Yes, Thai curries are perfect for making in an instant pot.
11. What Makes Thai Curry So Good?
The greatness of Thai curry lies in the fresh herbs and spices used, offering a bold and strong flavour. The combination of these ingredients makes the dish unique and impossible to be replicated by other types of curries.
