Easy Seafood Red Curry
Craving a warm, exotic hug? This 20-minute curry hits all the spice and creamy notes with zero stress.
When you're exhausted but want something that feels like a culinary escape, this red curry is your best friend. It skips the complicated prep and uses one skillet to deliver deep flavors and a silky texture in under 30 minutes. The coconut milk provides a rich base for the shrimp and fish, making it feel incredibly indulgent despite how little effort you put into it. Serve it over quick-cook rice or noodles for a satisfying dinner that feels like a treat.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 0.5 lb firm white fish fillets — cubed
- 1 cup coconut milk — full fat preferred
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 unit garlic cloves — minced
- 1 tsp fresh ginger — grated
- 1 cup spinach — optional for extra greens
- 1 tsp lime juice
Method
- 1 Heat a large skillet or wok over medium heat with a splash of oil. Sauté the garlic and ginger for 2 minutes until fragrant.
- 2 Stir in the red curry paste and cook for 1 minute to release the aromatics.
- 3 Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and simmer for 5 minutes.
- 4 Add the shrimp and fish cubes to the skillet. Simmer for 5-7 minutes until the seafood is opaque and cooked through.
- 5 Stir in the spinach (if using) and lime juice. Let it wilt for 1 minute.
- 6 Remove from heat and serve immediately over rice or noodles.
Variations
- Vegetarian Swap — Replace the seafood with 1 block of cubed extra-firm tofu and swap the fish sauce for soy sauce.
- Extra Veggie Boost — Toss in a handful of sliced bell peppers or snap peas during step 3.
Notes
If you prefer a spicier kick, add an extra teaspoon of curry paste. Make sure your fish is cut into bite-sized chunks so it cooks at the same rate as the shrimp!
Equipment that helps
- Large Skillet — Allows you to cook the aromatics, sauce, and protein all in one vessel to minimize cleanup.
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