Thai Red Curry with Shrimp

One of my favorite things to eat any time of year is my husband’s Thai Curry.  It’s rich, sweet, a little tangy – and all-around delicious.

The version below is a shrimp curry, but you can put in any flaky white fish instead of the shrimp, or you can add sliced chicken instead.  If you want a spicier curry, add some Thai chilies to the mix.  You can also make a green version of this curry – simply replace the red curry paste with green.


  • Vegetable oil
  • 1 tbsp fresh ginger minced (or galangal if you can get it)
  • 1/8 cup lemongrass grated or minced – Roughly 1 stalk (tender part from the inside of the stalk)
  • 2-3 Kafir lime leaves* cut into thin strips
  • 1 medium yellow onion cut lengthwise into strips
  • ½ red bell pepper cut lengthwise into strips
  • 1-2 tbsp red curry paste
  • 1 14 oz can coconut milk
  • 1½ cup or so of chicken stock
  • 2 tsp sugar
  • Salt/pepper to taste
  • 1 lb uncooked jumbo shrimp
  • 1 Tbsp (or more) fish sauce
  • Juice of ½ lime
  • 1/4 cup Thai Basil** (loosely packed) + more for serving.
  • Additional lime wedges for serving.
  • Jasmine Rice for serving


  1. Heat the oil over medium-high in a medium pot until hot.
  2. Add ginger, lemongrass, and kaffir lime.  Cook until fragrant – about 1 minute
  3. Add the onion and bell pepper, and cook for a couple minutes until soft – 3-4 minutes
  4. Add the curry paste, and stir it into the mix.  Cook for 1 minute.
  5. Add the coconut milk, chicken stock, sugar.  Feel free to add more stock if the broth is too thin.
  6. Turn the heat to a simmer and add the shrimp.  Poach them until they are done.
  7. Stir in Thai Basil just before serving
  8. Add the lime juice and fish sauce, stir, and serve over steamed rice with lime wedges.  Garnish with Thai basil.

That’s it!  It’s a simple weeknight dish that’s even delicious the next day!

*Some grocery stores will have fresh lime leaves.  If you can’t find them fresh, you can use dried, which can be found online (but you will have to add them whole, and remove them before serving – like you would a bay leaf).  Alternatively, you can leave them out – they are already in the curry paste.

**You can substitute standard basil for Thai basil.


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