Creamy Thai Red Curry Shrimp with Jasmine Rice

Juicy shrimp simmered in a fragrant red curry coconut sauce, served with fluffy jasmine rice. A quick and flavorful Thai-inspired dinner.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup baby spinach
• 2 cups cooked jasmine rice
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat oil in a skillet, sauté onion and garlic until softened.
2. Stir in curry paste and cook 1 minute.
3. Add coconut milk, fish sauce, and sugar. Simmer 5 minutes.
4. Stir in bell pepper and shrimp. Cook until shrimp turns pink, 4–5 minutes.
5. Add spinach and stir until wilted.
6. Serve hot with jasmine rice, garnished with cilantro and lime.

FAQs

1. Can I use chicken instead of shrimp? Yes, thinly sliced chicken works well.
2. What if I don’t have curry paste? Use curry powder, though flavor will differ.
3. Is this dish spicy? Medium spice, reduce curry paste for milder taste.
4. Can I use light coconut milk? Yes, but the sauce will be thinner.
5. Can I make it vegetarian? Yes, replace shrimp with tofu or chickpeas.
6. Can I meal prep this? Yes, keeps for 3 days in the fridge.
7. What rice is best? Jasmine or basmati for fragrance.
8. Can I freeze it? Yes, freeze curry without rice for up to 2 months.

Conclusion

This Thai red curry shrimp combines creaminess, spice, and fresh herbs into a comforting dish. Paired with jasmine rice, it’s a restaurant-quality meal made at home.

Creamy Thai Red Curry Shrimp with Jasmine Rice

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A rich and flavorful Thai red curry made with tender shrimp simmered in a creamy coconut sauce, infused with aromatic spices and herbs. Served over fragrant jasmine rice for a satisfying meal.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

Ingredients

Scale 1x2x3x

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1/2 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 red bell pepper, thinly sliced
• 1/2 cup snap peas or green beans
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Juice of 1/2 lime
• Fresh basil or cilantro, for garnish
• Cooked jasmine rice, for serving

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Instructions

1. Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
2. Stir in red curry paste and cook for another minute to release flavor.
3. Add coconut milk, broth, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
4. Add bell pepper and snap peas. Cook for 4–5 minutes until vegetables are just tender.
5. Add shrimp and simmer for 3–4 minutes until pink and cooked through.
6. Stir in lime juice and remove from heat.
7. Serve over jasmine rice and garnish with fresh herbs.

Notes

• Adjust curry paste amount to control heat level.
• Use frozen shrimp if fresh is not available—just thaw before cooking.
• Substitute with tofu or chicken if preferred.

Nutrition

• Serving Size: 1.5 cups with rice
• Calories: 420
• Sugar: 5g
• Sodium: 820mg
• Fat: 24g
• Saturated Fat: 16g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 170mg