Thai-Inspired Red Curry Shrimp

Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!

Thai-Inspired Red Curry Shrimp
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins


  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced, or more to taste

  • 1 tablespoon minced fresh ginger root

  • 1 medium onion, thinly sliced

  • 2 large carrots, cut into 1/4-inch rounds

  • 1 medium red bell pepper, diced

  • 1 (15 ounce) can unsweetened coconut milk

  • 2 tablespoons soy sauce

  • 1 teaspoon Thai red curry paste, or more to taste

  • 1 pound uncooked medium shrimp, peeled and deveined


  1. Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.

  2. Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Cook's Note:

You can use up to 3 tablespoons curry paste, depending on your family's taste.

Nutrition Facts (per serving)

371 Calories
28g Fat
12g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 371
% Daily Value *
Total Fat 28g 36%
Saturated Fat 21g 105%
Cholesterol 173mg 58%
Sodium 715mg 31%
Total Carbohydrate 12g 5%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 23g
Vitamin C 46mg 229%
Calcium 78mg 6%
Iron 7mg 37%
Potassium 642mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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