Ready in 45 minutes
A beautiful Thai Shrimp Curry that's bursting with flavor yet is so simple to prepare--particularly when made with Thai Red Curry Paste. The secret ingredient in this curry is a hint of tomato, in an otherwise basic yellow curry, which brings a new taste dimension to this classic Thai dish. You can adjust the heat by adding the curry paste to taste.
"Super yummy recipe. I did not have red onion so I substituted with green onions. I also added precooked chicken chunks soon after adding the coconut mixture. It seemed like it was missing something so I split a 3 inch piece of lemon grass into the pot along with a dash of paprika and ground red pepper and the rest of the coconut milk from the can. This turned out better than the red curry at my favorite Thai place!! Thanks for posting it."- athomas42
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Shell the shrimp and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15 to 20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well and set aside.
While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions.
While rice is cooking, measure out and prepare other ingredients as indicated. Place onions, shallots and ginger together in a small bowl. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside.
If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok, and reserve. (Note there is no need to precook canned straw mushrooms.)
Lower heat to medium-high and add 1 tablespoon oil. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Add garlic, and stir until fragrant, about 1 minute more. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. If adding mushrooms, only cook shrimp until nearly done. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the curry sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice, and passing lime wedges separately.
*Available at Asian markets and in the Asian foods section of many supermarkets.
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sweetmary1 2 months agoUsed ketchup and no brown sugar because I did not have any tomato paste...husband added hot sauce to taste but, otherwise a hit!
nanamlawson 2 months ago
jenny_stegemoeller 8 months agoSo full of flavor! My boyfriend and I love this recipe!
nicolegory 8 months agoEasy and delicious!!! Will be making again. My 5 yr old loved everything but the onions.
Pointingfinger 9 months agoReally enjoyed this curry, used half the red curry paste called for and it was just right for me.
Anigs 11 month agoThis was an amazing dish. I doubled the curry paste just because I like my curry hot. It was great!
ccb4342 11 month agoOf course we excluded the fish sauce since we used chicken...
Supernovatui 11 month agoMade with out the mushrooms. Was veryyyy yummy!! Next time I may add something to give it a bit of spice. Such a simple recipe, will def make it again!!
Denison329 1 year agoNo heat, not very complex flavor. Even added a lot more Thai Kitchen red curry paste, but still disappointing. Maybe there are different types of Thai red curry pastes. Won't make it again.
shanewing 1 year agowas good for dinner and even better the next day for lunch!
jennifermabbott 1 year agoPerfect amount of spice. Very tasty.
drouchea 1 year agoGotta love this Thai curry! So simple, so delicious, so fabulous! I have made this curry many times and it is always a hit with family as well as friends. I think my family now considers it my signature dish!
Djames215 1 year agoMy husband and I have date nite once every 2 weeks....this week we decided to save some $ and stay home so I made this meal. The flavors were like a party in my mouth!! I thought it was a bit sweet probably bc of the brown sugar or bc I used cream of coconut instead of cocnut milk. The recipe was easy to follow but I was confused when to add the peanut out. I love Thai and will deff make this again with a few adjustments!!
krisnelson 2 years agoVery good. Family ate every bite. I'm a spicy girl, so needed to add some spice for myself. Could add other veggies for extra interest and vitamins.
Asfand 2 years agoI tried this recipe today. Turned out real good very easy to make. Thanks for sharing this yummy recipe
Aprilagonz 2 years agoVery tasty dish! We also added 1can of coconut milk on top of 1 can of coconut cream and it came out wonderfully with plenty of extra sauce. We also added bamboo shoots, which added a little something extra.
Karrie313 2 years agoThis is an easy, flavourful curry dish. As written it isn't too spicy, but it's easy to add some heat. Definitely a keeper.
francois_l 2 years agoThis is pretty much the first dish I ever prepared... And wow this is good. I love thai curry so I have a minimum standard for it... and I can't believe I made this good of a plate.... I followed the recommendations from reviewers: full can of coconut milk, add broccoli (add them fresh during the last few minutes of the simmering phase and it'll just turn out AWESOME; my logic was fresh broccli is good so even if i fail to fully cook it, it'll be fine, but it cooks fast anyways and it was not all saggy neither) - get ready to make curry better than what your local thai place makes. Made my first dish ever for myself. I'm absolutely going to cook this for friends in the future.
kmbeck 2 years agoI followed the recipe exactly
Travis253 3 years agoAbsolutely Sensational!