Thai Red Curry Shrimpadmin
This curry dish is bursting with flavors and comes together quickly. The Thai red curry paste is just one variation, there’s other popular variations such as yellow curry paste, green curry paste, and the massaman curry paste. Red Thai curry has chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. Creamy, silky, and incredibly tasty Thai Red Curry Shrimp will be a go-to dish that will taste even better than takeout! Chef Ravi
Thai Red Curry Shrimp
- 1 small onion cut into rings
- 3 cloves of garlic minced
- 1 tsp minced ginger
- 2 tbsps Secolari Lime Olive Oil
- 2 tbsps Thai red curry paste
- 1 1/2 cups coconut milk
- 1 to taste Secolari Roasted Garlic Sea Salt
- 10 large shrimp peeled, deveined, tail-on, padded dry
- 1 tbsp brown sugar
- 1 tsp fish sauce
- 2-3 kaffir lime leaves cut into thin strips or zest 1 lime
- 1 small red chili pepper cut into thin strips
- Fresh basil optional for topping
- Place paper towel on a dish and put the shrimp on it. Press down with more paper towel to remove any excess water from the shrimp.
- Heat the olive oil in a wok or large pan on medium heat. Sauté onion, garlic, and ginger over medium-low heat. Cook until translucent and fragrant. Add the red curry paste. Sauté the paste for a 20-30 seconds.
- Add coconut milk and stir well. Allow the curry to simmer on low, stirring occasionally to keep it from sticking to the bottom. It will thicken up quickly
- Once the ingredients are well combined, add the shrimp and press down into the sauce. Allow it to boil gently. The shrimp will start to curl up as they cook.
- When all of the shrimp are cooked, add sugar, fish sauce and half of the kaffir lime leaves or lime zest. Taste for seasoning and adjust with salt as needed.
- Give it a good stir, then transfer to a serving bowl. Garnish with the rest of the lime leaf strips, red chili strips, and basil. Serve with steamed rice.