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!

If you’ve tried my Thai Red Curry recipe or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Thai Red Curry with Shrimp

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


  • 2 tsp vegetable oil
  • 2 tsp red curry paste
  • 3/4 cup coconut milk
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1/4 cup low sodium chicken broth
  • 1/2 tsp cornstarch
  • 1 red bell pepper - sliced thin
  • 2 cups snap peas - ends trimmed
  • 8 oz extra large shrimp - peeled, cleaned, and tails removed
  • 1/4 cup loosely packed fresh Thai basil
  • 2 tsp lime juice
  • salt


  • 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.


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.


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


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

  2. Brilliant to have this before the big BIG meal – have so much food leftover. This looks like a perfect “reprieve!”

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

    Or did you?

4.37 from 11 votes (11 ratings without comment)

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