Thai Shrimp Curry

You can't go wrong with this recipe....DELISH!!!!

Thai Shrimp Curry

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Total Time: 38 minutes
Servings: 4


  • tablespoons  peanut oil
  • 1/2  cup  chopped shallots
  • large  red bell pepper, cut into strips
  • medium  carrots, trimmed and shredded
  • teaspoons  minced garlic
  • tablespoons  Thai Red Curry Paste
  • tablespoons  fish sauce
  • teaspoons  palm sugar or light brown sugar
  • (14-ounce) can coconut milk
  • pound  medium shrimp, peeled and deveined
  • tablespoons  chopped Thai basil leaves
  • tablespoons  chopped fresh cilantro leaves
  • Cooked jasmine rice, accompaniment
  • Sprigs fresh cilantro, garnish


  • In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
  • Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
  • Remove from the heat and stir in the basil and cilantro.
  • Serve over jasmine rice, garnished with cilantro sprigs.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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