Quick Thai Red Curry Shrimp with Coconut Milk
Vibrant, aromatic Thai curry built on a fragrant coconut base with succulent shrimp, balanced heat from red curry paste and fresh chili, and bright notes from kaffir lime. The shrimp cook quickly in the silky sauce, making this ideal for weeknight dinners or entertaining. This version prioritizes speed and simplicity while delivering authentic Thai flavors through quality curry paste and fresh aromatics.
Ingredients
- 1 onion, sliced
- 3 clove garlic, minced
- 3 kaffir lime leaf, whole or tornlime zest1 leaf:0.25tspflavor swap
easier sourcing
- 1 red chili pepper, sliced
- 1 tablespoon cooking oil
- 2 tablespoon Thai red curry pastered curry powder1.5:1dry to paste
more spice control
- 1 ½ cup coconut milk
- 10 medium shrimp, peeled and deveined
- 1 tablespoon granulated sugar
- 1 teaspoon fish sauce
Instructions
- 1
Heat oil in a wok or large pan over medium-high heat.
- 2
Saute onion and garlic until onion turns translucent.
- 3
Add curry paste and saute briefly until fragrant.
- 4
Pour in coconut milk and stir well. Simmer, stirring occasionally, until sauce thickens slightly, about one minute.
- 5
Add shrimp and stir constantly. Simmer gently until shrimp curl and are opaque throughout.
- 6
Stir in sugar, fish sauce, and half the kaffir lime leaves.
- 7
Transfer to serving bowl and garnish with remaining lime leaves and sliced chili pepper.
- 8
Serve with steamed rice or pasta.
Tips
Don't skip deglazing the pan after sauteing aromatics; the fond adds depth to the curry base.
Watch shrimp closely as they cook; overcooked shrimp become rubbery. They're done the moment they turn pink and curl.
Tear kaffir lime leaves gently before adding to release their oils and maximize aromatic impact.
Good to Know
Refrigerate in airtight container up to 3 days. Shrimp texture degrades slightly; best eaten fresh or reheated gently.
Prepare aromatics and measure all ingredients 4 hours ahead. Cook curry just before serving for best shrimp texture and flavor.
Spoon into shallow bowls over jasmine or sticky rice. Pair with lime wedges, fresh herbs, and cucumber slices. Serves 2 as main course or 4 as part of multi-dish Thai meal.
Common Mistakes
Overcook shrimp to avoid mushy, rubbery texture; add them only after curry thickens.
Skip stirring occasionally to avoid burnt coconut milk settling on pan bottom.
Add lime leaves at the end to avoid volatilizing their aromatic oils during cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
easier sourcing
more spice control
FAQ
Can I make this with frozen shrimp?
Yes. Thaw completely and pat dry before adding. Frozen shrimp release excess moisture, which may thin the sauce; account by reducing coconut milk to 1.25 cups.
What if I find the curry too spicy?
Reduce curry paste to 1.5 tablespoons or add another quarter cup of coconut milk. A squeeze of lime juice also balances heat perception.
Can I freeze leftover curry?
Yes, though shrimp texture suffers. Freeze without shrimp and add fresh shrimp when reheating. Keeps 2 months frozen. Reheat gently over low heat.