Creamy, savoury, and just the right amount of spicy, this Thai Red Curry with Shrimp is an easy way to bring bold flavour to the dinner table.
Tender shrimp are seasoned and quickly cooked before being added to a creamy coconut curry made with Thai red curry paste, garlic, ginger, onion, and fresh cilantro. Everything comes together in the same pan, and you can easily adjust the Thai chilies depending on how much heat your family enjoys.
Serve it over warm rice with your favourite vegetables for a simple, satisfying dinner.
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
For the Shrimp
- 1 lb Nutrafarms shrimp, peeled and deveined
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
For the Thai Red Curry
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 5–6 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1–3 Thai chili peppers, finely chopped (optional)
- 2 tbsp Thai red curry paste
- 1 can (400 mL) coconut milk
- ½ cup chicken or beef broth
- 1 handful fresh cilantro, roughly chopped
For Serving
- Cooked rice
- Your favourite vegetables
- Extra cilantro, optional
- Sliced Thai chili, optional
Instructions
1. Season the Shrimp
Pat the shrimp dry with paper towel and place them in a bowl.
Add the salt, black pepper, paprika, and garlic powder. Toss until evenly coated and let the shrimp rest for approximately 15 minutes.
2. Prepare the Aromatics
While the shrimp rest, dice the onion, mince the garlic, grate the ginger, chop the cilantro, and prepare the Thai chilies.
For a milder curry, use one chili or leave them out completely.
3. Cook the Shrimp
Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
Arrange the shrimp in a single layer and cook for approximately 2 minutes per side, or until just cooked through.
Transfer the shrimp to a plate and set aside.
4. Build the Curry
Add the remaining 2 tablespoons of olive oil to the same pan.
Add the onion, garlic, and ginger. Cook for a few minutes, stirring occasionally, until the onion has softened and the aromatics are fragrant.
Stir in the Thai red curry paste and cook for another 3–5 minutes.
5. Make It Creamy
Pour in the coconut milk and ½ cup of chicken or beef broth. Stir until everything is well combined.
Reduce the heat and gently simmer for approximately 10 minutes, allowing the flavours to come together.
6. Finish the Curry
Add the cilantro and Thai chilies and simmer for another 1–2 minutes.
Return the cooked shrimp to the pan and turn off the heat. Gently stir until the shrimp are coated in the curry and warmed through.
Avoid continuing to boil the curry after returning the shrimp to the pan. This helps keep them tender.
How to Serve It
Spoon the Thai Red Curry with Shrimp over warm rice and add your favourite vegetables on the side.
Finish with fresh cilantro and sliced Thai chili for a little extra colour and heat.
Why You'll Love This Thai Red Curry
Made in one pan: The shrimp and curry sauce are prepared in the same pan, which helps keep cleanup simple.
Adjustable heat: Use anywhere from one to three Thai chilies, or leave them out for a milder curry.
Creamy and flavourful: Coconut milk balances the red curry paste, garlic, ginger, and chilies with a rich, creamy finish.
Easy to customize: Pair it with whatever rice and vegetables you already enjoy.
Great for dinner: With 20 minutes of prep and 25 minutes of cooking, it makes a flavour-packed meal without an overly complicated process.
Pro Tip
Cook the shrimp only until they're just done, then remove them from the pan while you prepare the curry. Add them back after the sauce has finished simmering so they warm through without becoming overcooked.
Approximate Nutrition
Entire curry recipe, excluding rice and vegetables:
- Calories: ~1,650
- Protein: ~105 g
- Carbohydrates: ~40 g
- Fat: ~120 g
Per serving, ¼ of recipe:
- Calories: ~410
- Protein: ~26 g
- Carbohydrates: ~10 g
- Fat: ~30 g
Nutrition is an estimate and will vary depending on the coconut milk, curry paste, broth, and shrimp used. Rice and vegetables are not included in these calculations.
An Easy Curry Night at Home
This Thai Red Curry with Shrimp brings together tender Nutrafarms shrimp, creamy coconut milk, aromatic garlic and ginger, and Thai red curry paste in one flavour-packed pan.
Serve it with rice, add your favourite vegetables, and adjust the chilies to make it as mild or spicy as you like.
