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thai coconut red curry with shrimp

(1 rating)
Sandysandals avatar
Recipe by
Charlotte Carlile
@Sandysandals
Daytona Beach Shores, FL

Some years ago my friend's son took us to dinner in Wrigglyville (Chicago) to a place called Joy Noodles. I had the best red curry there I have ever had. It took awhile but I duplicated the recipe. I got a start by finding maybe 12 recipes online and finding the common ingredients. This is most excellent, and my own recipe.

(1 rating)
yield 4 -6
prep time 30 Min
cook time 10 Min
method Saute

Ingredients For thai coconut red curry with shrimp

  • 1 clove
    garlic minced
  • 1 Tbsp
    olive oil
  • 1 tsp
    fresh ginger minced
  • 1-3 tsp
    red curry paste (1 for med-3 for hot)
  • 1 can
    14oz coconut milk (unsweet not lite)
  • 1/3 c
    water
  • 1 tsp
    salt
  • 1 tsp
    lemon juice
  • 2 tsp
    fish sauce (important)
  • 1 tsp
    brown sugar
  • 1 lb
    fresh shimp peeled and deveined
  • 1/4 c
    chopped green onion for topping

How To Make thai coconut red curry with shrimp

  • 1
    Heat oil in a wok or a large frying pan. Add the garlic and saute'. Add the curry, ginger and the thicker cream from the top of the coconut milk and whisk a bit. Add the rest of the coconut milk, all the rest of the ingredients EXCEPT THE SHRIMP. Whisk again.
  • 2
    Bring to a slow boil and simmer for 7 minutes, stirring every now and then. Add the shrimp and simmer until shrimp begins to curl and turn pink. Shrimp will get tough if cooked too long...
  • 3
    Serve over hot Jasamine rice and garnish with green onion.
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