ThaiLunch

Recipe Story

origins & traditions

This traditional red curry showcases the perfect balance of spicy, sweet, and savory that defines authentic cuisine. Fresh shrimp are gently poached in a fragrant coconut milk broth infused with homemade red curry paste, fish sauce, and palm sugar. Crisp vegetables including bell peppers, bamboo shoots, and Thai eggplant add texture and nutrition while absorbing the complex flavors of the curry. The dish comes together quickly in one pot, making it ideal for weeknight dinners or casual entertaining. Served over jasmine or enjoyed with roti, this curry delivers restaurant-quality results at home. The curry paste can be adjusted to your heat preference, and the vegetables can be varied based on seasonal availability.

Instructions

step by step

0/8 done

Prepare all ingredients: Peel and devein shrimp, pat dry. Cut bell peppers into 1-inch pieces. Slice eggplant into rounds. Drain bamboo shoots. Mince garlic and ginger.
Heat 2 tablespoons coconut oil in a large deep skillet or wok over medium-high heat. Add 3 tablespoons red curry paste and stir-fry for 2-3 minutes until fragrant and oil separates.
Pour in 1 cup of coconut milk (the thick part from the top of the can). Stir to combine with curry paste and simmer for 2 minutes until slightly thickened.
Add remaining coconut milk, fish sauce, and honey. Stir well and bring to a gentle simmer.
Add bell peppers, eggplant, and bamboo shoots to the curry. Simmer for 5-7 minutes until vegetables are tender but still crisp.
Add shrimp to the curry and cook for 4-5 minutes, stirring gently, until shrimp turn pink and are cooked through. Do not overcook.
Stir in lime juice and fresh cilantro. Taste and adjust seasoning with additional fish sauce or honey if needed.
Remove from heat and let rest for 2 minutes. Garnish with additional cilantro and serve immediately.

Red Curry Shrimp with Vegetables

4.9 (30)

Aromatic red curry with succulent shrimp, bell peppers, and bamboo shoots simmered in creamy coconut milk. A vibrant one-pot meal bursting with authentic flavors of lemongrass, galangal, and kaffir lime.

medium

45 min

4 servings

Ingredients

0 of 11 checked

Main Protein

500 grams shrimp, peeled and deveined

Cooking Base

2 tablespoons coconut-oil

Sauce

2 cups coconut, full-fat canned

Vegetables

2 pieces bell-peppers, cut into 1-inch pieces
1 pieces eggplant, sliced into rounds

Seasonings

3 tablespoons fish-sauce
2 tablespoons honey

Finishing

2 pieces lime, juiced

Garnish

4 tablespoons cilantro, chopped

Aromatics

4 cloves garlic, minced
1 teaspoons ginger, minced

Chef Tips

expert advice

•For the best flavor, use full-fat coconut milk and shake the can well before opening.

•If you prefer a spicier curry, add sliced red chilies or extra curry paste.

•Thai basil makes an excellent substitute for cilantro and provides authentic flavor.

•The curry can be made with other proteins like tofu, chicken, or mixed seafood.

•For a thicker curry, simmer longer to reduce the liquid.

•For a thinner consistency, add a splash of vegetable broth.

•Fresh vegetables work best, but frozen can be substituted in a pinch.

•Make sure not to overcook the shrimp as they will become rubbery.

•The curry tastes even better the next day as flavors meld together.

Thai

👍 Beginner Friendly

45 mineasy