Shrimp Thai Red Curry Recipe – Coconut Milk & Chili Flakes

Last Updated on 2 months by Neha Deshmukh

Shrimp Thai Red Curry Recipe – Coconut Milk & Chili Flakes

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavourful, satisfying meal that doesn’t take forever to make. This Shrimp Thai Red Curry is exactly that! It’s become a bit of a staple in my kitchen – quick enough for a weeknight, but impressive enough for guests. I first made this when I was craving something a little different, and honestly, I haven’t looked back. The creamy coconut milk, the fragrant spices, and the perfectly cooked shrimp… it’s just a little slice of Thai heaven!

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s a beautiful balance of sweet, spicy, and savoury. Plus, it’s surprisingly easy to whip up! Here’s what makes it special:

• Quick & Easy: Ready in under 30 minutes.
• Flavourful: Packed with authentic Thai flavours.
• Customizable: Easily adjust the spice level to your liking.
• Crowd-Pleaser: Always a hit with family and friends.

Ingredients

Here’s what you’ll need to create this delicious Shrimp Thai Red Curry:

• 250 gms shrimp, deveined and peeled with tail tip intact
• 6-8 garlic cloves, minced
• ½ – 1 tsp chili flakes (adjust to your spice preference)
• 2 cups coconut milk
• 4 tbsp fish sauce
• 1 whole lemon
• 2 tbsp brown sugar
• 2 tsp ginger paste
• 3 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 each red bell pepper, sliced
• 1 each yellow bell pepper, sliced
• 1 each green bell pepper, sliced
• 3 tbsp Thai red curry paste
• 1 tbsp sliced red paprika (optional, for garnish)
• ¼ cup green onion, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour!

• Thai Red Curry Paste: This is the heart and soul of the curry. The heat level can vary a lot depending on the brand and region it’s from. I usually start with 3 tablespoons and add more to taste. If you’re sensitive to spice, start with 2!
• Fish Sauce: Don’t be scared of fish sauce! It adds a wonderful umami flavour that you won’t get from anything else. It’s a staple in Thai cooking.
• Coconut Milk: Full-fat coconut milk is best for a rich and creamy curry. You can use light coconut milk if you prefer, but the flavour won’t be quite as intense. I always keep a few cans stocked in my pantry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the shrimp. In a bowl, combine the shrimp with salt, minced garlic, and chili flakes. Give it a good mix and pop it in the fridge for about 15 minutes. This helps the shrimp absorb all those lovely flavours.
2. While the shrimp is marinating, let’s make the curry sauce. In a separate bowl, whisk together the coconut milk, fish sauce, brown sugar, ginger paste, and the juice of one whole lemon. Set this aside – we’ll need it later.
3. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the marinated shrimp and sauté for about 4 minutes, or until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
4. Add the remaining 1 tablespoon of oil to the pan. Add the sliced onion and bell peppers and sauté for about 5 minutes, or until they’re tender-crisp.
5. Now, pour in the coconut milk mixture. Bring it to a gentle boil, stirring occasionally.
6. Stir in the Thai red curry paste. Give it a good mix to ensure it’s fully incorporated. Taste the sauce and adjust the seasoning if needed – add more fish sauce for saltiness, brown sugar for sweetness, or curry paste for heat.
7. Add the cooked shrimp back into the pan with the sauce. Simmer for another 2 minutes, allowing the shrimp to warm through and soak up all those delicious flavours.
8. Finally, garnish with a sprinkle of sliced red paprika (if using), chopped green onions, and fresh cilantro. Serve immediately with jasmine rice.

Expert Tips

• Don’t overcook the shrimp! Overcooked shrimp can become rubbery.
• Taste as you go! Adjust the seasoning to your liking.
• For a smoother sauce, you can blend the curry paste with a little coconut milk before adding it to the pan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the shrimp for firm tofu (pressed to remove excess water) and use vegetable broth instead of fish sauce.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your curry paste and fish sauce to be sure.
• Spice Level Adjustments: Add more or less chili flakes and curry paste to control the heat. My friend, Priya, loves to add a finely chopped Thai chili for an extra kick!
• Festival Adaptations: This is a fantastic dish to make for Songkran (Thai New Year)! It’s vibrant, flavourful, and perfect for sharing with loved ones.

Serving Suggestions

This Shrimp Thai Red Curry is best served hot with a side of fluffy jasmine rice. A sprinkle of chopped peanuts and a wedge of lime also make lovely additions.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of shrimp is best for this curry? I prefer using medium-sized shrimp, but you can use any size you like. Just make sure they’re deveined and peeled!
• Can I make this curry ahead of time? You can definitely make the sauce ahead of time and store it in the fridge for a day or two. Just add the shrimp when you’re ready to serve.
• What can I substitute for fish sauce? If you can’t find fish sauce, you can use soy sauce as a substitute, but it won’t have the same depth of flavour.
• How do I adjust the heat level of the curry? Start with less curry paste and chili flakes, and add more to taste.
• What is the best rice to serve with Thai Red Curry? Jasmine rice is the classic choice, but you can also use basmati rice or brown rice.