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Thai Shrimp Curry with a Kick

Rated as 4.71 out of 5 Stars
8k

"Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!"
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Ingredients

30 m servings 406
Original recipe yields 4 servings

Directions

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  1. Sprinkle shrimp with salt and cayenne pepper.
  2. Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
  3. Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
  4. Serve with a lime wedge and garnish with cilantro, if desired.

Footnotes

  • Cook's Note:
  • If you can't find Thai basil, regular basil will do. If you like things on the spicy side, adjust the crushed red pepper to your liking.

Nutrition Facts


Per Serving: 406 calories; 29.2 14.4 26.2 193 1221 Full nutrition

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Reviews

Read all reviews 18
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Yummy dish! Followed the receipe with couple additions. I added bamboo shoots,8oz can drained and one red pepper julienned. I had to use red curry paste.. used about 2 1/2 teaspoons. I kept adju...

Most helpful critical review

I followed the recipe and had curry powder brought to me by a friend from Thailand but I was disappointed by the recipe. Definitely need more vegetables and I expected more heat given the descr...

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Yummy dish! Followed the receipe with couple additions. I added bamboo shoots,8oz can drained and one red pepper julienned. I had to use red curry paste.. used about 2 1/2 teaspoons. I kept adju...

Great recipe using things I had on hand. I thought the broth could have used a bit of sugar, otherwise enjoyed the depth of flavors. I didn’t have enough shrimp so I also added chicken and lef...

I followed the recipe and had curry powder brought to me by a friend from Thailand but I was disappointed by the recipe. Definitely need more vegetables and I expected more heat given the descr...

The only changes I made were fresh tomatoes instead of canned and dried basil instead of fresh Thai basil. I served it over light brown rice. It was mildly spicy and delicious! I did not use cil...

This was absolutely delicious. It also makes quite a generous amount of sauce so feel free to add extra shrimp and mushrooms. Nice heat, really tasty.

Very good. Family liked it. Needed more curry favour for my liking. Next time I’ll add green Thai curry paste.

Fantastic flavor. I purchased cooked, deveined, shell removed shrimp. I added the cooked shrimp to the onion, garlic and ginger to warm them. The only other substitution I made was using Thai Re...

My family loved it! We followed the recipe pretty closely but added green onions and shredded carrots. Also, if you like spicy you'll have to add a little more crushed red pepper. We did 1/2...

Just the right amount of heat. Next time, I will add more vegetables as there is lots of sauce.