Thai Red Curry Shrimp Recipe

"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 is 4 servings

Metric US

I've Tried It

Nutritional

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 by Step Method

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

Large skillet or wok

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Look for fresh lemongrass in the produce section of your grocery store, or you can substitute 1 teaspoon of lemongrass paste.
If using shrimp with shells, allow extra time for peeling.

Ingredient substitutions

Substitute vegetable broth for the water in the rice for extra flavor. This substitution adds extra flavor to the rice, making it a great accompaniment to the curry.
Substitute tofu for the shrimp for a vegetarian option. This substitution allows for a vegetarian version of the dish, making it accessible to a wider range of diners.

Variations

Vegetarian Red Curry Replace the shrimp with 1/2 pound of firm tofu, diced into 1/2 inch cubes. Replace the fish sauce with soy sauce and reduce the amount of red curry paste to 1/4 tablespoon.

Serve with

Thai Cucumber Salad - A light and refreshing side dish that complements the savory and spicy flavors of the Thai Red Curry Shrimp. The crisp cucumbers provide a cool contrast to the warmth of the curry, and the fresh herbs add a bright, fresh flavor.

Sticky Coconut Rice: A delicious and easy side dish that pairs perfectly with the Thai Red Curry Shrimp. The sticky texture of the coconut rice provides a nice contrast to the crunchy cucumbers, while the sweetness of the coconut adds a subtle sweetness to the dish. The combination of flavors creates a delicious balance that complements the flavors of the curry.

FAQ

Q: How long does it take to make Thai Red Curry Shrimp?

A: The total cook time for Thai Red Curry Shrimp is approximately 25 minutes, including the time to cook the rice. Allow extra time for peeling if using shell-on shrimp.

Q: What ingredients are needed to make Thai Red Curry Shrimp?

A: To make Thai Red Curry Shrimp, you will need shrimp, red curry paste, coconut milk, fish sauce, sugar, lime juice, garlic, shallots, and fresh basil. You will also need cooked rice to serve with the dish.

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Fun facts:

The jasmine rice used in this recipe is a fragrant long grain rice originally cultivated in Thailand, and is the national dish of the country.

The red curry paste used in this recipe is a blend of spices that includes red chilies, garlic, and lemongrass, and is believed to have originated in Thailand during the reign of King Rama IV in the mid-1800s.