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Thai Red Curry Shrimp with Rice

This Thai Red Curry Shrimp with Rice is a vibrant, easy, and flavorful dish bursting with aromatic spices and tender shrimp in creamy coconut curry.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Comfort Food, Easy, Quick, Seafood, Spicy
Servings: 4 servings

Ingredients

  • 1 lb shrimp peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2-3 tablespoons Thai red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 2 tablespoons fish sauce can substitute with soy sauce for a milder flavor
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • fresh basil leaves for garnish
  • cooked jasmine rice for serving

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Large Skillet or Wok
  • Spoon or Spatula
  • Knife and cutting board
  • Measuring Spoons
  • Rice cooker or pot

Notes

  • Adjust the amount of red curry paste to control the spice level to your preference.
  • Substitute fish sauce with soy sauce for a vegetarian-friendly option.
  • Use fresh ginger and garlic for the best flavor impact.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently.
  • Freeze curry sauce separately for up to 1 month and add fresh shrimp when reheating.