Thai Red Curry Shrimp with Rice

Thai Red Curry Shrimp with Rice is a vibrant, aromatic dish that brings together the rich flavors of Thai cuisine in a comforting bowl. This recipe features succulent shrimp simmered in a luscious coconut milk curry infused with red curry paste, fresh ginger, garlic, and a medley of crisp vegetables. Paired with fluffy jasmine rice, it’s a meal that’s both satisfying and incredibly easy to prepare. Whether you’re craving something exotic or looking to spice up your weeknight dinners, this dish is a must-try for seafood lovers and spice enthusiasts alike.

Top Reasons to Make Thai Red Curry Shrimp with Rice

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Flavorful and Balanced: Combines spicy, sweet, and tangy notes for a well-rounded taste.
• Nutritious: Packed with protein from shrimp and vitamins from fresh vegetables.
• Comforting and Exotic: Brings the warmth of Thai spices to your dinner table.
• Versatile: Customize with your favorite veggies or swap jasmine rice for Jeera Rice Cumin Rice for an aromatic twist.

What We’re Using

• 1 lb shrimp, peeled and deveined: The star protein, tender and quick to cook.
• 2 tablespoons vegetable oil: For sautéing the aromatics and shrimp.
• 1 onion, sliced: Adds sweetness and depth to the curry base.
• 2 cloves garlic, minced: Infuses the dish with classic savory flavor.
• 1 tablespoon ginger, minced: Brings a fresh, zesty kick.
• 2-3 tablespoons Thai red curry paste: The heart of the curry’s flavor and heat.
• 1 can (13.5 oz) coconut milk: Creates a creamy, rich sauce.
• 1 red bell pepper, sliced: Adds sweetness and vibrant color.
• 1 cup snap peas: For crunch and a pop of green.
• 2 tablespoons fish sauce: Offers umami and saltiness; can substitute with soy sauce for a milder flavor.
• 1 tablespoon brown sugar: Balances the heat with a touch of sweetness.
• 1 tablespoon lime juice: Adds a bright, tangy finish.
• Fresh basil leaves: For garnish, imparting freshness and aroma.
• Cooked jasmine rice: The perfect fluffy base to soak up the curry sauce.

Must-Have Equipment

• Large skillet or wok: Provides ample space to cook shrimp and vegetables evenly.
• Spoon or spatula: For stirring curry paste and mixing ingredients.
• Knife and cutting board: Essential for prepping vegetables and shrimp.
• Measuring spoons: To accurately measure curry paste, sugar, fish sauce, and lime juice.
• Rice cooker or pot: To cook jasmine rice perfectly every time.

Build Thai Red Curry Shrimp with Rice Step by Step

Step 1: Prepare Your Ingredients

Start by peeling and deveining your shrimp if not already done. Slice the onion and red bell pepper, mince garlic and ginger, and rinse the snap peas. Having all your ingredients ready will make the cooking process smooth and quick.

Step 2: Sauté Aromatics

Heat 2 tablespoons of vegetable oil in your skillet or wok over medium heat. Add the sliced onions and cook until softened, about 3 minutes. Then add the minced garlic and ginger, stirring frequently until fragrant, roughly 1 minute.

Step 3: Cook the Curry Paste

Stir in 2-3 tablespoons of Thai red curry paste. Cook for 1-2 minutes, allowing the flavors to bloom in the oil. This step intensifies the curry’s aroma and deepens the flavor.

Step 4: Add Coconut Milk & Simmer

Pour in the entire can of coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer, stirring occasionally. This creates the luscious curry sauce base.

Step 5: Incorporate Vegetables

Add the sliced red bell pepper and snap peas to the curry. Simmer for 3-4 minutes until the vegetables are tender but still crisp, preserving their vibrant color and crunch.

Step 6: Cook the Shrimp

Add the peeled and deveined shrimp to the curry sauce. Cook for 3-5 minutes until the shrimp turn pink and opaque. Avoid overcooking to keep them juicy and tender.

Step 7: Season the Curry

Stir in 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice. These add depth, sweetness, and acidity to balance the curry’s heat. Taste and adjust seasoning if needed.

Step 8: Serve

Serve hot over a bed of fluffy jasmine rice or try it with flavorful Jeera Rice Cumin Rice for a delightful aroma. Garnish with fresh basil leaves to elevate the dish’s freshness.

In-Season Swaps

• Vegetables: Swap snap peas for green beans, asparagus, or zucchini based on what’s fresh and available.
• Protein: Substitute shrimp with chicken breast or firm tofu for a different twist.
• Herbs: Use cilantro or mint if basil is out of season.
• Rice: Serve the curry over brown rice or cauliflower rice for a lighter option.

Recipe Notes & Chef’s Commentary

• Adjusting Spice Level: The amount of red curry paste can be tailored to your heat preference. Start with 2 tablespoons for mild, and increase to 3 or more for extra spice.
• Fish Sauce Alternatives: While fish sauce adds authentic umami, soy sauce works well for a milder, vegetarian-friendly substitute.
• Freshness Matters: Using fresh ginger and garlic elevates the flavor significantly compared to powders or pastes.
• Coconut Milk: Full-fat coconut milk creates a richer curry, but light coconut milk is a lower-calorie alternative.
• Shrimp Tips: Use fresh or properly thawed shrimp for the best texture. Overcooking shrimp will make them rubbery, so watch the cooking time closely.

Storing Tips & Timelines

Store leftover Thai Red Curry Shrimp with Rice in an airtight container in the refrigerator for up to 2 days. The shrimp is best eaten fresh, but if storing, reheat gently to avoid overcooking. The curry sauce holds well and can be frozen separately for up to 1 month — just thaw and reheat with fresh shrimp added at the end.

• Reheating: Warm the curry on the stovetop over low heat with a splash of water or coconut milk to loosen the sauce.
• Rice Storage: Store cooked rice separately to maintain texture and reheat with a sprinkle of water in the microwave or steamer.

Common Qs About Thai Red Curry Shrimp with Rice

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw it completely before cooking to ensure even cooking and the best texture.

What can I substitute for fish sauce if I don’t have any?

Soy sauce is a great substitute offering saltiness and umami without the fish flavor. For a closer match, you can mix soy sauce with a bit of lime juice.

Is Thai red curry paste very spicy?

It has a moderate level of heat, but this can vary by brand. Start with less if you’re sensitive to spice and adjust to taste as the dish cooks.

Can I prepare this curry in advance?

You can prep the vegetables and curry paste mixture ahead of time, but it’s best to cook the shrimp just before serving to keep them tender and fresh.

Try These Next

• Shrimp Boil – A flavorful seafood feast with spices and fresh corn.
• Jeera Rice Cumin Rice – A fragrant rice side that pairs beautifully with curries.
• Shrimp Boil – For a hands-on, casual seafood experience with bold seasoning.

Final Bite

Thai Red Curry Shrimp with Rice is a beautiful harmony of bold flavors and simple ingredients that transform into a restaurant-worthy meal. The creamy coconut curry, bright lime, and tender shrimp come together in a dish that’s both comforting and exciting to the palate. Whether you’re a curry connoisseur or a seafood lover, this recipe brings the best of Thai cuisine right into your kitchen with ease and delicious results. Serve it with fluffy jasmine rice or swap in some aromatic Jeera Rice Cumin Rice to elevate the experience even more. Once you try this, it’s sure to become a staple in your dinner rotation. Enjoy every flavorful bite!

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