Thai
👍 Beginner Friendly
45 mineasy
ThaiDinner
Recipe Story
origins & traditionsThis traditional red curry shrimp dish showcases the perfect balance of flavors that defines authentic cuisine - sweet coconut milk, spicy curry paste, tangy fish sauce, and fresh aromatics. Tender shrimp are simmered alongside colorful bell peppers, bamboo shoots, and Thai eggplant in a luscious red curry sauce. The addition of fresh herbs like cilantro and aromatic ginger creates layers of complexity, while a touch of palm sugar balances the heat. This one-pot wonder delivers restaurant-quality results at home, bringing the vibrant flavors of Southeast Asia to your dinner table. Perfect for busy weeknights yet impressive enough for entertaining, this curry comes together quickly while delivering bold, satisfying flavors that will transport you to the streets of Bangkok.
Instructions
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Prepare all ingredients by deveining and peeling shrimp, slicing bell peppers into strips, quartering mushrooms, and mincing garlic and ginger. Chop cilantro and slice eggplant into bite-sized pieces.
Heat coconut oil in a large wok or deep skillet over medium-high heat. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
Add the curry paste to the aromatic base and cook for 2-3 minutes, stirring continuously to release the flavors and oils from the paste.
Pour in the coconut milk and stir well to combine with the curry paste, creating a smooth sauce. Bring to a gentle simmer.
Add fish sauce, lime juice, and honey to the sauce. Stir well and taste, adjusting seasoning as needed. The sauce should be balanced between salty, sweet, sour, and spicy.
Add the bell peppers, eggplant, and mushrooms to the curry sauce. Simmer for 5-7 minutes until vegetables are tender but still crisp.
Add the shrimp to the curry and cook for 4-5 minutes until they turn pink and opaque throughout. Do not overcook or shrimp will become rubbery.
Remove from heat and stir in fresh cilantro. Let rest for 2-3 minutes to allow flavors to meld.
Serve hot in bowls, garnished with additional cilantro and lime wedges on the side.
Red Curry Shrimp with Vegetables
4.5 (54)
A vibrant and aromatic red curry featuring succulent shrimp and crisp vegetables in a rich coconut sauce, seasoned with authentic herbs and spices for an unforgettable one-pot meal.
medium
45 min
4 servings
Ingredients
0 of 12 checked
Main Protein
- 450 grams shrimp, peeled and deveined
Sauce Base
- 1 1/2 cups coconut, full-fat canned
Vegetables
- 2 pieces bell-peppers, sliced into strips
- 1 pieces eggplant, cut into bite-sized pieces
- 1 cups mushrooms, quartered
Aromatics
- 4 cloves garlic, minced
- 2 teaspoons ginger, freshly grated
Seasonings
- 2 tablespoons fish-sauce
- 2 pieces lime, juiced
- 1 tablespoons honey
Garnish
- 4 tablespoons cilantro, chopped
Cooking Fat
- 2 tablespoons coconut-oil
Chef Tips
expert advice•Chef Notes: For the best flavor, use fresh shrimp rather than frozen when possible.
•If using frozen, thaw completely and pat dry before cooking.
•Adjust the amount of curry paste based on your heat preference - start with less and add more if desired.
•You can substitute chicken, tofu, or additional vegetables for the shrimp.
•For a thicker sauce, simmer uncovered for a few extra minutes.
•For a thinner consistency, add a splash of vegetable stock.
•Fresh Thai basil makes an excellent addition if available.
•The curry tastes even better the next day as flavors continue to develop.
•This dish pairs beautifully with steamed vegetables or a simple cucumber salad.
•For meal prep, cook the curry base and vegetables ahead, then add shrimp just before serving to ensure they stay tender.
