Thai Shrimp Curry

Spicy, aromatic and exotic… Thai curries. I’m ready for a big bowl any time of the day. Today’s Thai Shrimp Curry is a very special recipe that I have been cooking for years.

When I make this curry, I go all out with the authentic, fiery heat you’d find find on the bustling streets of Bangkok. But hey, if you want to tame the heat a bit, feel free! In the end, it’s all about that perfect blend of sweet, sour, salty, and spicy flavors that makes Thai cuisine so irresistible.

Come on the curry trail with me, and I promise you this one holds so much more punch than any of your neighborhood restaurants.

Some time back, I gave you Thai Green Curry with Chicken. That’s my go-to curry base whenever my taste buds demand something tingling when cooking with chicken or beef.

When it comes to shrimp though, I try to veer towards red curry paste. I don’t know why. It’s just been like that for years. So here I go again for one more bowl of Thai Red Curry with Shrimp.

Love for Thai Food

Thai food is one of the most popular and beloved cuisines all over the world. Though often known for its spicy hot flavors, Thai cuisine is actually a perfect balance of sweet, salty, sour, bitter and spicy flavors, that all work in harmony. 

Now how spicy you make your Thai food is entirely up to you. “Hot” is a very relative term. Someone’s very hot curry can be just medium for someone else. 

The beauty of Thai food is that you can make it as hot and spicy as you like, by just adjusting a few ingredients, and still enjoy the amazing Thai flavors. From mild curry to authentic Thai Hot Spicy!! It’s all up to you. 

Many times though, chefs in local Thai restaurants underestimate our ability to handle the spice, and cook it way too sweet, lacking the real authentic punch. So how about cooking your beloved Thai curry in your very own kitchen, in pursuit to those authentic Thai flavors.

Ingredients

Here is what you need to make my version of Thai shrimp curry. You can find exact measurements in the recipe card.

• Shrimp – I love plump, succulent shrimp for my curries. If fresh and wild caught, even better for any dish. Simply peel and devein. I leave the tails on but, it’s a personal preference.
• Thai Red Curry Paste – My favorite curry paste brand is either Mae Ploy or Maesri. Please go to Asian stores for these authentic curry brands. I have tried some other curry brands that you see in your regular grocery stores, and they sure lack the authentic curry punch, and tend to be way too sweet.
• Aromatics – Ginger, garlic.
• Veggies – Shallots, red and green bell pepper.
• Coconut Milk – It creates a rich, creamy base for Thai curry.
• Sauces and Seasonings – Soy sauce, fish sauce (a must for any Thai curry), brown sugar.
• Basil – If you happen to have Thai basil, it’s great here. But in its absence, your regular basil works too.
• Lime juice – Brightens up the seafood Thai curry.
• Oil – Any of your preferred cooking oil.
• For Garnish – Cilantro, scallions, red chili peppers, fresh basil leaves.

Thai Red Shrimp Curry Recipe

1. Cook the red curry paste: I heat some oil in a pan over medium-high heat, then add the shallots and sauté them for about 3-4 minutes until they’re soft. Next, I add the Thai red curry paste and cook it for 5-6 minutes, stirring constantly. This step is key for building a flavorful base for the curry.

2. Add in aromatics and vegetables: After cooking the red curry paste, I add in some ginger and garlic, cooking them for a couple more minutes until they become aromatic. Then, I toss in the bell peppers and sauté them for about 5 minutes until they start to soften.

3. Stir in liquids and sauces: I pour in the coconut milk, along with ½ cup of water, soy sauce, fish sauce, and brown sugar. I give everything a good stir and let it simmer for 5-8 minutes to let the flavors blend. Then, I add the basil and stir it in until it wilts slightly.

I taste and adjust the flavors here. If it needs more spice, I add more curry paste. If it lacks saltiness, soy sauce helps. And if it needs sweetness, I sprinkle sugar. Then, I let it simmer a bit more.

4. Add protein: I toss in the shrimp and cook for 5-6 minutes until they’re perfectly done. They’ll turn pink and firm when cooked through.

Finally I stir in some lime juice and serve immediately.

Serving Suggestions

• The absolute favorite and traditional is of course over fresh, warm white rice like jasmine or basmati rice. Serve it with fresh basil, cilantro and fresh lime wedges.
• Some days I use this curry base with noodles and enjoy it like a ramen or pho.
• For a cooling contrast, I like to serve the Thai curry with a side of Asian Cucumber Salad.

Alpana’s Tips

1. Shrimp Selection: I like to use large to jumbo shrimp because they stay juicy and don’t overcook as quickly as the smaller ones. When I’m using frozen shrimp, I always make sure they’re completely thawed before I start cooking.
2. Coconut Milk: For a super creamy curry, I always go for full-fat coconut milk. It’s the key to that rich, luxurious texture we all love. Using low-fat versions can make your curry turn out watery.
3. Taste and Adjust: Thai food is all about balancing flavors. When my curry is almost ready, I always give it a taste to see what it needs. If it’s too sweet, I squeeze in more lime juice to give it a tangy kick. If it’s too sour, a touch more sugar balances it out perfectly.
4. Vegetable Choices: Feel free to add more veggies like mushrooms, broccoli or zucchini for added texture and flavor. Remember to adjust the cooking time depending on the type and size of vegetables you’re using.
5. Spice Level: Adjust the spice level according to your preference. Authentic Thai curry is spicy and hot, and that can be achieved by using at least 4 Tbsp of curry paste, but if you are heat sensitive and looking for milder curry, use 2 Tbsp curry paste in the beginning. You can always add more curry paste according to your taste while the curry is simmering.

There you go, one more cracking curry on GypsyPlate. Whenever you’re looking for the flavors that will tingle in your mouth for a long time, this Thai red curry hits the spot perfectly.

Try my version of this shrimp Thai curry and enjoy the true, authentic Thai flavors in your very own home.

Thai Shrimp Curry, on our Gypsy Plate… enjoy!

Try these other great curry recipes!
Shrimp Korma
Chicken Masala
Trini Chicken Curry
Beef Kheema
Palak Paneer
Curried Sausages
Country Captain
Pork Vindaloo

Thai Shrimp Curry

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

My easy Thai Shrimp Curry recipe is bursting with layers of great flavor, and is surprisingly easy. Customize the hotness to your own preference.

Print

Ingredients

• 1.5 lbs shrimp, peeled and deveined with tails on
• 2 Tbsp oil
• 2 shallots, chopped
• 4-6 Tbsp Thai red curry paste (see notes for different "HOT" levels)
• 4 garlic cloves, finely chopped
• 1 Tbsp ginger, finely chopped
• 1 red bell pepper, cored and diced into chunks
• 1 green bell pepper, cored and diced into chunks
• 1 15oz can coconut milk
• 1 Tbsp soy sauce
• 2 Tbsp fish sauce
• 1 Tbsp brown sugar
• 1 cup basil leaves
• ½ lime, juiced

Garnish

• cilantro, chopped
• scallion, chopped
• red chili pepper, chopped
• fresh basil leaves

Instructions

1. Heat oil over medium high heat in a pan and sauté shallots for 3-4 minutes. Add Thai red curry paste and cook for 5-6 minutes, stirring continuously. Add in ginger and garlic and cook for a couple more minutes.
2. Add in bell peppers and sauté for 5 minutes. Stir in coconut milk along with ½ cup water, soy sauce, fish sauce and brown sugar. Simmer for 5-8 minutes.
3. Stir in basil. Taste and adjust the flavor to your liking. At this point you can add more curry paste, soy sauce or sugar and simmer for few more minutes.
4. Add shrimp and cook for 5-6 minutes, or until cooked through. Stir in lime juice. Garnish it with desired garnishes and serve immediately with warm jasmine or basamati rice.

Notes

1. If you are using store bough curry paste, we recommend using Mae Ploy or Maesri red curry paste brands. You might not find them in your regular grocery store, but they can be easily found in any Asian grocery stores. They give you authentic Thai curry flavors. We have tried other brands, but we found the flavor isn't as good and they were too sweet.
2. Authentic Thai curry is spicy and hot, and that can be achieved by using at least 4 Tbsp of curry paste, but if you are heat sensitive and looking for milder curry, use 2 Tbsp curry paste in the beginning. You can always add more curry paste according to your taste while the curry is simmering:
   - For mild curry, use 2 Tbsp curry paste
   - For medium hot curry, use 3-4 Tbsp curry paste
   - For hot curry, use 5-6 Tbsp curry paste
   - For Thai hot, use 6+ Tbsp curry paste
3. Leftovers: As with any other curry or stew, Thai shrimp curry is excellent as leftovers. Make a huge batch and it’s a great meal prep idea. Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, simply warm over low heat on stove top until hot, or microwave.
4. I don’t recommend freezing this. The quality will go down, as coconut milk might break down after freezing.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 429Total Fat 22gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 6gCholesterol 239mgSodium 3109mgCarbohydrates 29gFiber 3gSugar 7gProtein 31g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.