Red Thai Curry Coconut Shrimp
This spicy yet sweet dish is so refreshing and creamy. Red Thai Curry Coconut Shrimp is one of my favorites and this recipe will explain why.
Why you’ll love this Red Thai Curry Coconut Shrimp Recipe
I love this recipe for soooooo many recipe reasons. Between the succulent shrimp and the fresh herbs in this dish, its so refreshing. Then, the red Thai chilies paired with the coconut milk create a perfect balance that will have you coming back for more. Serve it with Jasmine rice or consume by itself if you’re watching your carbs, either way, it will be delicious. This is one of those dishes that also taste AMAZING the next day. Once that sauce really has a few hours to merry with the shrimp, you’ll want to make this dish alllll over again.
For me, when I find a dish I like, I make/eat it over and over and over. This absolutely fits into that category. Between this and Thai basil fried rice, Thai food has a special place in my heart.
The Key Ingredients
Coconut milk- The creaminess of the coconut milk makes a delicious sauce and balances out the spiciness of the red Thai Chilis
Thai chili peppers (birds eye chili) – This spicy chili brings out tons of flavor in this dish
Lime juice – Acidity mixed with the coconut milk in this dish makes the flavors that much richer
Red Curry Paste – Not to be confused with Caribbean curry, this paste packs a punch and has an earthy, spicy, and sweet flavor all in one.
Red Thai Curry Coconut Shrimp
Ingredients
- 3 lbs Shrimp Colossal preferred
- ½ white onion thinly sliced
- 1 red bell pepper sliced
- 3 cloves garlic grated
- 1 small piece ginger grated
- 2 tbsp red Thai curry paste
- 2 sprigs scallion cut into 1 inch pieces
- 1-2 birds eye chilis sliced extra thin (be careful! as this pepper is spicy and can irritate your skin)
- 1 can unsweetened coconut milk
- juice of one lime
- handful of cilantro chopped
- 1 tbsp all purpose seasoning
- 2 tbsp white pepper
- 1 tbsp paprika
- Salt to taste
Instructions
- To a bowl, season shrimp with all purpose seasoning, white pepper, and paprika. Set aside.1 tbsp all purpose seasoning, 2 tbsp white pepper, 1 tbsp paprika
- To a skillet over medium high heat, add in 2 tbsp of coconut oil. Saute white onion, green onion, and bell pepper for 2 minutes or until translucent (for white onion) and vibrant ( for green onion.)2 sprigs scallion, ½ white onion
- Follow with garlic, ginger, chiles and curry paste. Saute for another 4- 5 minutes.3 cloves garlic, 1 small piece ginger, 2 tbsp red Thai curry paste, 1-2 birds eye chilis
- Add in coconut milk and reduce heat to medium low. Allow sauce to simmer for about 7 minutes.1 can unsweetened coconut milk
- Add in shrimp and allow shrimp to cook through for about 5-7 minutes, depending on the size of your shrimp3 lbs Shrimp
- Salt to taste. Add in lime juice and cilantro. Serve immediately.juice of one lime, handful of cilantro, Salt