THAI RED CURRY WITH SHRIMP
Thai Red Curry with Shrimp is beautifully balanced with rich, aromatic and vibrant flavours. Succulent shrimp are gently simmered in creamy coconut milk infused with fragrant red curry paste and a splash of fish sauce, while zucchini adds a fresh and hearty bite. This one-pan meal is easy to prepare and delivers the warming comfort of curry without the need for long cooking. Whether served alone or over steamed jasmine rice, it’s an ideal single-serving recipe for craving something fast yet exotic. The creamy texture of the coconut milk tempers the spice of red curry, allowing the natural sweetness of the shrimp to shine. Perfect for casual dinners or date nights, this dish captures the essence of Thai home cooking in under 20 minutes.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Date Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for Thai Red Curry with Shrimp:
- 5–6 medium shrimp, peeled
- ½ cup coconut milk
- ½ teaspoon red curry paste
- ¼ cup zucchini, sliced
- ½ teaspoon fish sauce
FULL NUTRITIONAL INFORMATION
- Calories: 176 kcal
- Protein:8 g
- Total Fat:9 g
- Saturated Fat:5 g
- Carbohydrates:8 g
- Sugars:3 g
- Dietary Fibre:8 g
- Sodium: 304 mg
- Potassium: 250 mg
- Cholesterol: 94 mg
- Calcium: 42 mg
- Iron:5 mg
- Vitamin A: 812 IU
- Vitamin C: 11 mg
PREPARATION
- Prepare The Ingredients: Peel and devein the shrimp. Slice the zucchini into thin half-moons.
- Simmer The Coconut Milk: In a small saucepan, heat the coconut milk over medium flame until it gently simmers.
- Stir In Curry Paste: Add the red curry paste and stir until fully dissolved into the coconut milk. Simmer for 1–2 minutes to release the aromas.
- Add Zucchini: Stir in the sliced zucchini and cook for 3–4 minutes until slightly tender but still bright in colour.
- Add Shrimp: Gently add the shrimp and let them simmer for 3–4 minutes until they turn pink and cooked.
- Season With Fish Sauce: Stir in the fish sauce and simmer to meld the flavours for another minute.
- Serve Hot: Pour into a serving bowl and enjoy immediately, with optional steamed rice or fresh herbs.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Thai Red Curry with Shrimp:
- Use Fresh Shrimp: Fresh or properly thawed shrimp yield the best texture and flavour.
- Don’t Overcook Shrimp: Shrimp cook quickly and remove from heat once they’re opaque and pink.
- Adjust Heat: Use more curry paste for spicier results or less for milder curry.
- Slice zucchini Evenly: Thin and uniform slices ensure quick and even cooking.
- Stir Curry Paste Well: Fully dissolve curry paste in hot coconut milk for a smooth consistency.
VARIATIONS
- Add More Veggies: Include red bell peppers, baby corn or snap peas for extra colour and nutrients.
- Protein Swap: Replace shrimp with chicken, tofu or scallops for variety.
- Make It Creamier: Add a spoonful of coconut cream for a richer consistency.
- Vegan Option: Use tofu and a vegan fish sauce substitute to make this plant-based.
- Sweet And Spicy: Add a pinch of palm sugar or brown sugar for a hint of sweetness.
- Serve With Noodles: Ladle over cooked rice noodles for a Thai-inspired noodle bowl.
- Top With Fresh Herbs: Garnish with Thai basil, coriander or sliced spring onions.
- Citrusy Note: Add a squeeze of fresh lime juice before serving for brightness.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat Gently: Warm on the stovetop over low heat until hot, stirring occasionally. Avoid boiling to prevent overcooking of shrimp.
- Freezing: Not ideal, as shrimp and zucchini may lose texture after thawing.
- Make Ahead: Prepare the curry base in advance. Add shrimp just before serving for the best texture.
- Keep Shrimp Separate: For meal prep, cook the curry and add freshly cooked shrimp before eating.