Nothing is faster or easier than a stir fry. With some coconut milk and red curry paste, I might as well be in heaven. This is where it's at.

It's Thanksgivings eve and the last thing I want to think about is turkey. I'm going to have piles of turkey and turkey leftovers tomorrow. So tonight all I want is a quick and simple meal.  Nothing is faster or easier than a stir fry. And it's my secret weapon when I feel like we have been carb binging and I need to sneak some veggies in. With some coconut milk and red curry paste, I might as well be in heaven. Who needs a turkey? This is where it's at.

thai red curry with shrimp

OK, won't lie. I still want some turkey, but that's only because I make a mean curried turkey pot pie too!

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📖 Recipe

Thai Red Curry with Shrimp

from ATK Cooking for Two 2011
4.37 from 11 votes
Print Pin Rate
Dinner
American
Author: Kita Roberts
20 minutes
Serves: 2 servings

Ingredients

  • 2 teaspoon vegetable oil
  • 2 teaspoon red curry paste
  • ¾ cup coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoon brown sugar
  • ¼ cup low sodium chicken broth
  • ½ teaspoon cornstarch
  • 1 red bell pepper - sliced thin
  • 2 cups snap peas - ends trimmed
  • 8 oz extra large shrimp - peeled, cleaned, and tails removed
  • ¼ cup loosely packed fresh Thai basil
  • 2 teaspoon lime juice
  • salt

Instructions

  • In a large non-stick skillet, heat oil over medium-high heat until shimmering. Add the curry paste and saute until fragrant, about 30 seconds. Add coconut milk, fish sauce, and brown sugar. Mix to combine.
  • Whisk the chicken broth and cornstarch together in a small bowl and whisk into the skillet.
  • Add the pepper and peas and cook until tender, 5 to 8 minutes. Add more curry paste at this time if needed.
  • Stir in shrimp and cook 3 to 5 minutes until fully cooked, flipping once. Remove from heat and add basil and lime juice.
  • Serve over rice.

Notes

If shrimp isn't your thing, this recipe is easily adapted for chicken or fish. For chicken, I simmered the chicken in the sauce before adding the peppers and peas until golden on all sides and no longer pink in the center.

Nutrition

Serving: 1g | Calories: 485kcal | Carbohydrates: 33g | Protein: 35g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Cholesterol: 239mg | Sodium: 2218mg | Fiber: 5g | Sugar: 20g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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red shrimp curry

5 Comments

  1. This dish is beautiful! A perfect dinner the night before a big feast for sure! Hope you have a wonderful Thanksgiving!

  2. Belinda @zomppa says:

    Brilliant to have this before the big BIG meal - have so much food leftover. This looks like a perfect "reprieve!"

  3. movita beaucoup says:

    You don't even KNOW how much I've been craving red curry and shrimp lately.

    Or did you?

  4. Erin @ Dinners, Dishes, and Desserts says:

    I am so making this soon! Love curry, love shrimp - and after a few too many days of eating, this is perfect!

  5. Chung-Ah | Damn Delicious says:

    Love that you made this on Thanksgiving eve! And how did you know that red curry is my favorite curry of all?

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