Red Curry with Shrimp Recipe

There’s something magical about gathering around the dinner table to enjoy a meal bursting with vibrant flavors and heartwarming aromas. Our Red Curry with Shrimp Recipe is a beloved dish that combines the bold, fragrant spices of Thai cuisine with the delightful textures of shrimp and fresh vegetables. This recipe takes you on a culinary journey, blending sweet, spicy, and savory notes in a comforting bowl of curry. Perfect for family dinners or special occasions, this dish promises to create lasting memories and ignite your passion for cooking.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup bell peppers, sliced (red, yellow, or green)
• 1 cup bamboo shoots, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• Fresh basil or cilantro leaves for garnish
• Jasmine rice, for serving
• Lime wedges, for serving

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium heat.
2. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
3. Add the red curry paste, stirring continuously, and cook for another minute.
4. Pour in the coconut milk, stir well to combine, and bring the mixture to a gentle simmer.
5. Add the fish sauce, soy sauce, and brown sugar, stirring until the sugar dissolves.
6. Mix in the sliced bell peppers and bamboo shoots, and cook for 5 minutes until the vegetables start to soften.
7. Gently add the shrimp to the curry mixture and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
8. Remove from heat and garnish with fresh basil or cilantro leaves.
9. Serve with steamed jasmine rice and lime wedges on the side.

Helpful Tips

For a milder curry, reduce the amount of red curry paste or use a mild variety. Feel free to add other vegetables like snap peas or zucchini for extra flavor and texture. If you prefer a creamier curry, add an extra half can of coconut milk. For those new to cooking shrimp, remember they cook very quickly, so keep an eye on them to avoid overcooking.

Storage Instructions

Store any leftover red curry with shrimp in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of coconut milk or water to maintain the curry’s consistency.

Pairings

This dish pairs beautifully with steamed jasmine rice, which helps balance the spiciness of the curry. For drinks, a refreshing Thai iced tea or a cold glass of coconut water would be perfect to complement the flavors of the curry.

At Zynahz, our mission is to bring joy and creativity into your kitchen, one delicious recipe at a time. We hope this Red Curry with Shrimp Recipe inspires you to gather with loved ones and create unforgettable meals. We’d love to see your culinary creations, so please share your results with us and spread the joy by sharing this recipe with friends and family. Explore more delightful recipes on Zynahz, and don’t forget to follow us on social media and sign up for our newsletter for the latest updates. Happy cooking!