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+ servings
5 from 3 votes
shrimp rice and vegetables in red curry
Shrimp Thai Red Curry
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Simple comfort food recipe for thai red curry made with succulent shrimp, potatoes in a velvety coconut cream curry sauce. Easier and better than takeout for a quick weeknight dinner.

Course: Main Course
Cuisine: Thai
Keyword: shrimp curry, thai curry
Servings: 8
Calories: 541 kcal
  • 4-6 tablespoons red curry paste
  • 4-6 kaffir lime leaves minced
  • 6 cups coconut cream
  • 1.5 pounds shrimp shells removed, deveined
  • 2 small potatoes peeled, diced small (about 1.25 cups)
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1/2 cup brown onion peeled, thin slice
  • 1 small red pepper seeds removed, cut into super thin strips or dice into small pieces
  1. In a medium sauce pan heat a couple of tablespoons of the coconut milk for 1-2 minutes on medium heat.  Then stir in curry paste and lime leaves.  Stir for 1-3 minutes more until paste starts to brown.

  2. Stir in remaining coconut milk into the curry paste.  Increase heat to high until boiling.  Allow to boil for 5-10 minutes until it reduces by 1/4.

  3. Reduce heat to simmer.  Add potatoes, basil leaves, onion, fish sauce and sugar.  Let simmer for 15 minutes until potatoes are tender.

  4. Add shrimp and simmer for 3-5 minutes until opaque and cooked thru.

  5. Spoon over rice or alone.  Garnish with pepper strips or diced pieces.

Recipe Video