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Spence's Secret Thai Red Shrimp Curry

Spence's Secret Thai Red Shrimp Curry

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Spence S.

Spence S.

After traveling through Thailand for the first time over 10 years ago, I became enamored with the cuisine. This curry recipe is the result of many years of subtle refinements and fine tuning with an interesting Canadian twist! It's worth the effort to find fresh lemon grass and either fresh or freshly frozen kaffir lime leaves. Serve hot with basmati or jasmine rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 49.9 g
  • 77%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
  2. Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
  3. Remove wok from heat; stir basil and cilantro into curry. Serve hot.
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Reviews

mommyluvs2cook
1

mommyluvs2cook

9/13/2014

This was good! I halved the recipe and served this over cauliflower rice. Oh and I added broccoli :)

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