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Shrimp Red Thai Curry

Shrimp Red Thai Curry

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MITCHNSTEVE

This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.

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Nutrition

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  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
  2. Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.
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Reviews

GUYCHEF
61
1/25/2004

If you like Thai food, this is a great recipe. I made it twice, once with regular coconut milk and once with "Lite" coconut milk. I think the taste is better with the "Lite". I think it seems too "heavy" with the regular. Another bonus is the fact you shave two thirds of the calories and fat off by using the "Lite".

ROSAYVR
50
7/20/2004

Hubby and I are big fans of curry. Admittedly we like more "complex" flavours, so I added ginger, cilantro, lemongrass and freshly squeezed lime juice. However...this is really quick, easy and really quite flavorful. Will definitely make again!

ZOEMC
49
10/1/2003

My husband and I love Thai food. This was wonderful, but pretty spicy, so be warned. You can use any curry paste (it comes in red, yellow, green, panang and other varietis); they are available at a Thai market. I served this with lime wedges, jasmine rice and fresh chopped cilatro. You can also add pineapple chunks and green onion to the rice. If you add chicken broth, chopped green onions, juice of half a lime, and a can of corn (drained) this makes a great soup, also served over jasmine rice with fresh cilantro. You can use shrimp or chicken very thinly sliced.