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🍜 Thai · Main · Medium difficulty · Pescatarian

Thai Shrimp Red Curry

A silky Thai main built around shrimp, seasoned with red curry paste and coconut milk.

Prep time
11 min
Cook time
24 min
Total time
35 min
Servings
4
Calories
362 kcal
Protein
26 g
Carbs
21 g
Fat
19 g
Course
Main

About this Thai curry

Thai Shrimp Red Curry is a Thai main built around large shrimp. It takes about 35 min from start to finish, 11 minutes of prep and 24 minutes of cooking, and serves 4.

Cooking method: curry. Difficulty is rated medium. Pescatarian, and marked gluten-free in our data.

Good for: light & low calorie, meal prep, one-pot wonders.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 500 g large shrimp, peeled and deveined
  • 3 tbsp red curry paste
  • 400 ml coconut milk
  • 1 red bell pepper
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • Kaffir lime leaves
  • 2 tbsp cooking oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Prepare the shrimp: cut into even pieces, season with salt and set aside for 10 minutes.

    Heat
    Off, no heat yet
    Look for
    Pieces are roughly the same size, so they all finish cooking together.
    Why it matters
    Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
    Avoid
    Cutting pieces of mixed sizes: small ones burn while big ones stay raw.

  2. Step 2. Heat oil or ghee in a heavy pan over medium heat and cook the aromatics until fragrant and golden, about 6 minutes.

    Heat
    Medium to high
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  3. Step 3. Stir in the coconut milk and red bell pepper; cook until the mixture thickens and the oil begins to separate.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  4. Step 4. Add the shrimp and coat well. Pour in a cup of water, cover and simmer for 14 minutes until tender.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Fold in the fish sauce, adjust the salt and simmer uncovered for 5 more minutes.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  6. Step 6. Rest for 5 minutes, garnish with kaffir lime leaves and serve hot.

    Heat
    Off, let it sit
    Look for
    Steam slows, juices settle and the dish firms up slightly.
    Why it matters
    Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
    Avoid
    Skipping the rest: juices run out and the dish falls apart.

Chef's tip

Curries taste even better the next day.

Equipment you will need

  • Heavy pan with lid
  • Wooden spoon
  • Chopping board and knife

Nutrition per serving

Estimated per serving: 362 kcal, 26 g protein, 21 g carbohydrate and 19 g fat. Roughly 29% of the energy comes from protein, 23% from carbohydrate and 48% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Thai Shrimp Red Curry

Substitutions and variations

  • Swap the main protein for firm tofu, chickpeas or paneer. Add tofu near the end so it keeps its shape.
  • For a milder sauce, use less curry paste and stir in extra coconut milk at the end.
  • If the sauce is thin, simmer it uncovered for a few minutes before serving.

Frequently asked questions about Thai Shrimp Red Curry

How long does Thai Shrimp Red Curry take to make?

It takes about 35 min in total: 11 minutes of prep and 24 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 362 kcal, with 26 g protein, 21 g carbohydrate and 19 g fat. These are estimates for the recipe's 4 servings.

Is Thai Shrimp Red Curry gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

It is pescatarian: it contains fish or seafood but no meat or poultry.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make Thai Shrimp Red Curry ahead or freeze it?

Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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