Here's The Skinny ~ Red Thai Coconut Curry Shrimp

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"The sweetness of coconut milk compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish. Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g From Gina's Skinny Recipes"

Original recipe yields 4 servings


  • Serving Size: 1 (165 g)
  • Calories 127
  • Total Fat - 4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 148 mg
  • Sodium - 691.6 mg
  • Total Carbohydrate - 4.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.2 g
  • Protein - 17.4 g
  • Calcium - 126 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

In a large non-stick skillet, heat oil on medium-high. Add scallion whites and red curry paste, and saute 1 minute.

Step 2

Add shrimp and garlic, season with salt, and cook about 2-3 minutes.

Step 3

Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through.

Step 4

Remove from heat, mix in scallion greens and cilantro.

Step 5

Serve over rice.

Tips & Variations

No special items needed.


I made this using Chinese egg noodles, and used yellow curry paste instead of red to keep the heat down. My family loved it and so did I! I especially like that it is healthy and delicious too!

review by:
(3 Jun 2020)


Delicious and easy! I served mine over soba (buckwheat) noodles. Will be making this again.

review by:
(10 Oct 2013)


Served over Basmati rice this Curry makes for one awesome meal! The student did most of the cooking, the three of us enjoyed - all gave this one the thumbs up! Plans are to make these as appetisers for our backyard gatherings. Into our family favourites for repeats!

review by:
(20 Jun 2012)