Best 5 My Favorite Thai Red Shrimp Curry Recipes
Indulge in the vibrant flavors of Thailand with our delectable Thai Red Shrimp Curry recipe. This classic dish tantalizes the senses with its aromatic blend of red curry paste, coconut milk, and an array of fresh vegetables. Succulent shrimp take center stage, cooked to perfection in a rich and flavorful sauce. Accompany this delightful curry with fragrant jasmine rice to soak up every drop of the luscious sauce.
In addition to the main recipe, we've included variations to cater to diverse preferences and dietary needs. For a vegetarian version, tofu or tempeh can be used as a protein-packed substitute for shrimp. If you prefer a milder curry, adjust the amount of red curry paste to suit your taste. For those who enjoy a bit of heat, add some chopped chili peppers or a dash of cayenne pepper. Experiment with different vegetables to create a colorful and nutritious curry.
This recipe is not only a culinary delight but also a breeze to prepare. With step-by-step instructions and helpful tips, you'll be able to create an authentic Thai Red Shrimp Curry in the comfort of your own kitchen. Impress your family and friends with this flavorful dish that captures the essence of Thai cuisine.
THAI RED CURRY SHRIMP
Make and share this Thai Red Curry Shrimp recipe from Food.com.
Provided by mplsgirl
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
- Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
- Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
- Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
- Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.
Nutrition Facts : Calories 282.6, Fat 15.2, SaturatedFat 12, Cholesterol 172.8, Sodium 207.3, Carbohydrate 11.9, Fiber 2.4, Sugar 7.8, Protein 25.8
MY FAVORITE THAI RED SHRIMP CURRY
This is my personal favorite shrimp curry. I just adore red curry with shrimp. Another quick and easy to make dish, that never disappoints. I use colossal sized shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellophane noodles. You may substitute...
Provided by Baby Kato
Categories Seafood
Time 20m
Number Of Ingredients 16
Steps:
- 1. In a wok or large skillet, heat the oil and fry the shallots, galanga root, garlic and curry paste for 2 minutes.
- 2. Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots.
- 3. Bring to a boil, then reduce heat and simmer 3 minutes.
- 4. Next add the shrimp and simmer for 4 - 5 minutes.
- 5. Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
THAI-INSPIRED RED CURRY SHRIMP
Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!
Provided by babyluv26
Categories Main Dish Recipes Curries Seafood
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
- Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g
THAI COCONUT RED CURRY WITH SHRIMP
Some years ago my friend's son took us to dinner in Wrigglyville (Chicago) to a place called Joy Noodles. I had the best red curry there I have ever had. It took awhile but I duplicated the recipe. I got a start by finding maybe 12 recipes online and finding the common ingredients. This is most excellent, and my own recipe.
Provided by Charlotte Carlile
Categories Fish
Time 40m
Number Of Ingredients 12
Steps:
- 1. Heat oil in a wok or a large frying pan. Add the garlic and saute'. Add the curry, ginger and the thicker cream from the top of the coconut milk and whisk a bit. Add the rest of the coconut milk, all the rest of the ingredients EXCEPT THE SHRIMP. Whisk again.
- 2. Bring to a slow boil and simmer for 7 minutes, stirring every now and then. Add the shrimp and simmer until shrimp begins to curl and turn pink. Shrimp will get tough if cooked too long...
- 3. Serve over hot Jasamine rice and garnish with green onion.
MY FAVORITE THAI RED SHRIMP CURRY
This is my personal favorite curry. I adore red curry with shrimp. I have changed this dish to suit my taste buds. Another quick and easy to make dish, that never disappoints. I use collasal shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellaphane noodles.
Provided by Baby Kato
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
- Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
- Next add the shrimp and simmer for 4 - 5 minutes.
- Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
Tips:
- Use the freshest shrimp you can find. This will ensure that your curry is as flavorful as possible.
- Don't be afraid to adjust the amount of curry paste to your own taste. If you like a milder curry, use less paste. If you like a spicier curry, use more paste.
- Be sure to use coconut milk that is full-fat. This will give your curry a rich and creamy texture.
- If you don't have lemongrass, you can substitute ginger. However, lemongrass will give your curry a more authentic Thai flavor.
- Serve your curry with jasmine rice. This is the traditional way to serve Thai curry.
Conclusion:
Thai red shrimp curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover shrimp. With its combination of sweet, sour, and spicy flavors, this curry is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this Thai red shrimp curry a try. You won't be disappointed!
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