This Easy Thai Red Curry Shrimp is full of bold, spicy flavor and rounded out with creamy coconut milk. Every bite is full of tender shrimp, nourishing vegetables and a restaurant-worthy red curry sauce. Plus, it’s made all in one pan, in just 30 minutes so it’s the perfect recipe to add to your weeknight dinner rotation!
Thai red curry will always be one of my go-to weeknight dinners because it’s an easy yet flavor-packed dish! I’ve been making different variations of this recipe for years, swapping in other proteins like salmon or chicken. So, it was about time I got a full written recipe up on the blog. I know I’ll be coming back to this time and time again, and I hope you will too.
I mean, who doesn’t love a recipe that’s made in one-pan in 30 minutes, and is filled with veggies, protein and a creamy, spicy sauce!? Pretty much all my buzzwords in one recipe. It’s just what you need on a busy weeknight when you’re tempted to order UberEats. Save your money and make it at home instead…I promise it’s just as delicious!
Lastly, this is also a super healthy, allergen-friendly recipe. It’s naturally gluten free and dairy free, as the creamy base of the curry sauce is actually coconut milk. It’s made with simple, wholesome ingredients and you likely already have a bunch of them on hand! Enjoy 🙂
Why You’ll Love this Easy Thai Red Curry Shrimp with Veggies
- This is an easy dinner that only takes 30 minutes from start finish!
- This curry is loaded with lean protein, healthy fats and a ton of veggies.
- It’s gluten free and dairy free, but you won’t even know!
- The thai red curry paste adds an instant boost of flavor and spice.
- It’s cheaper to make than ordering takeout from a Thai restaurant!
- You can switch up the veggies, or what you serve it over, for a truly versatile meal.
What You Need to Make this Easy Thai Red Curry Shrimp with Veggies
- Avocado Oil: Just a bit to sauté the onion, bell pepper & carrots.
- Yellow Onion: 1 small-medium yellow onion is plenty. Thinly slice it!
- Red Bell Peppers: This is a veggie-packed curry recipe featuring 2 whole bell peppers, thinly sliced.
- Carrots: This is optional, but if you want to boost the veggie content even more, add in about 3/4 cup of peeled and then shredded (or matchstick) carrots.
- Ginger: Fresh minced ginger NOT dried! In a pinch, you can use the ginger paste that’s sold in tubes at the grocery store.
- Garlic: Fresh minced, once again. I promise it’s worth it!
- Chicken Broth: Just a little bit of broth to deglaze the pan and slightly thin out the sauce. You can also swap in water.
- Canned Coconut Milk: Make sure to use full-fat canned coconut milk for the best creamy texture and rich flavor.
- Thai Red Curry Paste: This ingredient is the star and adds a ton of flavor! I used the Mekhala brand, which can be found at Whole Foods and beyond. It has a much stronger, spicier flavor than the Thai Kitchen brand.
- Coconut Aminos: You can certainly use tamari or soy sauce instead but the result will be slightly saltier and less sweet.
- Tapioca Flour: To thicken the curry, we are going to create a slurry of tapioca flour and water. Feel free to substitute arrowroot starch or cornstarch instead.
- Large Raw Shrimp: I usually buy frozen and then thaw them in a bowl of cold water. Make sure they are peeled, deveined, tail-off and are patted dry before using.
- Kosher Salt & Black Pepper: To season the shrimp and the veggies.
- Lime: Finish off this thai red curry with a hint of acidity to round it all out.
How To Make this Easy Thai Red Curry Shrimp with Veggies
Sauté the Veggies:
First, bring a large pan to medium heat. Once hot, add the avocado oil. Then, add the sliced bell pepper, onion and shredded carrots. Season with kosher salt & black pepper to taste. Sauté, stirring occasionally, until tender, about 6-8 minutes. Add in the garlic and ginger, stir, and cook for 1 more minute.
Deglaze the Pan, Add Coconut Milk & Thai Red Curry Paste:
Then, remove sautéed veggies from the pan and set aside in a large bowl. Reduce heat to medium-low. Then, deglaze the pan with chicken broth, scraping up all the browned bits stuck to the pan. Next, add in the coconut milk, thai red curry paste and coconut aminos. Stir until smooth.
Let the Curry Sauce Simmer & Thicken:
In a small bowl, mix together the tapioca flour with an equal amount of water to create a slurry. Then, pour this into the pan while stirring constantly. Allow this sauce to simmer for about 5 minutes, until it’s thickened slightly.
Add in the Shrimp & Cook Through:
Meanwhile, pat shrimp dry well with paper towels and then season both sides with kosher salt & black pepper. Then, add shrimp to the pan with the sauce. Let the shrimp cook for about 6 minutes, flipping halfway, or until opaque and done through.
Add back in the Veggies & Lime Juice:
Finally, add back in the sautéed veggies and lime juice. Stir to combine. Taste and adjust the seasonings – adding more salt, pepper or even cayenne if you want it spicier. Optionally, serve with white rice and garnish with chopped cilantro. Enjoy!
What is Thai Red Curry?
Red curry is a Thai dish made up of red curry paste, coconut milk, and a protein of some sort. The red curry paste itself contains several flavorful ingredients including dried red chili peppers, garlic and a variety of seasonings. The sauce has a thin, almost soup-like consistency and often gets served with some rice to soak it a up!
Thai Red Curry vs Green Curry?
There are several different types of curries common in Thai cuisine. Two you may have heard of are red curry and green curry. Green curry is supposedly the most popular curry in Thai cuisine, and is often the mildest. As the name implies, it’s green in color, which comes from the cilantro, basil and makraut lime leaf and peel that are included in it.
On the other hand, thai red curry includes red chilis which not only add spice and flavor, but also a red color. It’s versatile and used in many recipes that you’ll find online, often paired with coconut milk.
How Spicy is this Thai Red Curry Shrimp Recipe?
You can control how spicy this Thai Red Curry Shrimp is, based on which brand of Thai red curry paste you use! In the past, I’ve regularly used the Thai Kitchen brand which is readily accessible at most grocery stores. However, this time, I tried a new-to-me brand, called Mekhala, that I found at Whole Foods. It was definitely much more flavorful and spicy than Thai Kitchen. I also did notice that it yielded a less vibrant red color.
So, if you prefer things on the milder side, I’d recommend using the Thai Kitchen brand. And, you can always add additional spice by seasoning the curry with cayenne or topping it with red pepper flakes. Remember…you can add spice, but you can’t really take it away!
What Should I Serve with this Easy Thai Red Curry Shrimp?
This Easy Thai Red Curry Shrimp is delicious served with some white or brown rice to soak up all that delicious, flavorful sauce. You can also enjoy it over some rice noodles. If you’re trying to keep it lower in carbs, serve it over some cauliflower rice instead!
How Should I Store Leftover Thai Red Curry Shrimp with Veggies?
This Thai Red Curry Shrimp with Veggies is so great as leftovers that I’d go so far as to recommend it for a meal prep lunch option! Simply allow it to cool fully before transferring to an airtight container and storing it in the fridge for up to 3-4 days.
Make sure to gently re-heat it, as the shrimp is prone to getting overcooked and rubbery quickly. You’re also welcome to enjoy it cold, which is just as delicious too!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Shrimp Recipes?
- One-Pot Shrimp Fajita Pasta
- Air Fryer Shrimp Tacos with Cilantro Lime Slaw
- Creamy Shrimp Scampi with Orzo and Asparagus
- 15-Minute Healthy Jambalaya Recipe
- Smoky Harissa Shrimp and Summer Veggie Skillet
Easy Thai Red Curry Shrimp with Veggies
Equipment
- garlic/ginger grater
- can opener
- small bowl
- large pan
- spatula
Ingredients
- ½ tbsp avocado oil
- 1 medium yellow onion sliced
- 2 small red bell peppers sliced
- ¾ cup shredded carrots (optional)
- 2 garlic cloves minced
- ½ tbsp fresh minced ginger
- ¼ cup chicken broth
- 1 can full-fat coconut milk (13.5oz)
- 2 tbsp thai red curry paste *
- 1 tbsp coconut aminos **
- ½ tbsp tapioca flour (or cornstarch or arrowroot)
- 1 lb large raw shrimp peeled, deveined & tail-off
- kosher salt & black pepper to taste
- juice from 1 lime
Optional, for Serving:
- cooked white rice
- chopped cilantro
Instructions
- Bring a large pan to medium heat. Once hot, add the avocado oil. Then, add the sliced bell pepper, onion and shredded carrots. Season with kosher salt & black pepper to taste. Sauté, stirring occasionally, until tender, about 6-8 minutes. Add in the garlic and ginger, stir, and cook for 1 more minute.½ tbsp avocado oil, 1 medium yellow onion, 2 small red bell peppers, ¾ cup shredded carrots, 2 garlic cloves, ½ tbsp fresh minced ginger, kosher salt & black pepper
- Remove sautéed veggies from the pan and set aside in a large bowl. Reduce heat to medium-low. Then, deglaze the pan with chicken broth, scraping up all the browned bits stuck to the pan. Next, add in the coconut milk, thai red curry paste and coconut aminos. Stir until smooth.¼ cup chicken broth, 1 can full-fat coconut milk, 2 tbsp thai red curry paste, 1 tbsp coconut aminos
- In a small bowl, mix together the tapioca flour with an equal amount of water to create a slurry. Then, pour this into the pan while stirring constantly. Allow this sauce to simmer for about 5 minutes, until it's thickened slightly.½ tbsp tapioca flour
- Meanwhile, pat shrimp dry well with paper towels and then season both sides with kosher salt & black pepper. Then, add shrimp to the pan with the sauce. Let the shrimp cook for about 6 minutes, flipping halfway, or until opaque and done through.1 lb large raw shrimp, kosher salt & black pepper
- Add back in the sautéed veggies and lime juice. Stir to combine. Taste and adjust the seasonings – adding more salt, pepper or even cayenne if you want it spicier.juice from 1 lime
- Optionally, serve with white rice and garnish with chopped cilantro. Enjoy!cooked white rice, chopped cilantro
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Loved this recipe! Super easy and super delicious!
Thank you so much Mikayla!