Thai Red Curry Shrimp

Prep Time
Cook Time
Ready In

"Inspired by Baby Kato's My Favorite Thai Red Shrimp Curry recipe on Zaar, and modified from Cooking Light, June 2010. NOTE: Cook time includes time to cook rice; allow extra time for peeling if your shrimp are shell-on!"

Original recipe yields 4 servings


  • Serving Size: 1 (534.5 g)
  • Calories 364.1
  • Total Fat - 12.2 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 154 mg
  • Sodium - 2236.2 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 15.7 g
  • Protein - 22.9 g
  • Calcium - 234.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 22.9 mg
  • Thiamin - 0.2 mg

Step 1

Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

Step 2

In a wok or large skillet, heat the oil and saute the shallots, garlic, and ginger for 1 1/2-2 minutes.

Step 3

Add the coconut milk, red pepper flakes, lemongrass, red curry paste, fish sauce, brown sugar, lime juice, and water chestnuts or bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.

Step 4

Add the raw shrimp and simmer for 3-4 minutes, just until the shrimp turn pink/opaque.

Step 5

Once the shrimp have turned pink remove the curry from the stove top and ladle over rice, garnish with green onion tops, or cilantro, and serve immediately with lime wedges.

Tips & Variations

  • Large skillet or wok



Delicious! Loved the crunchiness the waterchestnuts gave it. I will add more red curry paste next time (personal taste), but quite good as written.

review by:
(27 Mar 2015)


This was sooo delicious! I loved the spicy mix of flavors in the curry, and served with Jasmine rice it couldn't have been better. Thank you for another great Thai dish here on Zazz KUW! Linda

(3 Feb 2015)


This made a lovely curry KUW. Made as written but omitted chestnuts/bamboo shoots, the cans disappeared. Seems that my dh did a pantry clean last week, while I was out. It was very tasty without the veg. Will make again with the bamboo shoots. We enjoyed this very much. Thanks so much for sharing. Made FYC Tag Game 2015.

review by:
(25 Jan 2015)