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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.

Ingredients

Scale
  • 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

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

Find it online: https://tastyera.com/creamy-thai-red-curry-shrimp-with-jasmine-rice/