Thai Red Curry Shrimp Express
Craving Thai flavors but too tired to prep? This 20-minute curry hits all the right notes.
When you're exhausted and craving something bold, this red curry is your secret weapon. It skips the tedious spice grinding and complex prep, using a high-quality curry paste to deliver that deep, aromatic Thai flavor in record time. The coconut milk creates a silky, comforting base that pairs perfectly with succulent shrimp. You can whip this up on a Tuesday night when you just need a win. The best part? It feels like a gourmet restaurant meal but requires minimal effort from you. That hit of lime at the end provides a bright, zingy finish that wakes up your taste buds and makes all that hard work feel effortless.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 3.5 oz red curry paste — look for a high-quality Thai brand
- 13.5 floz coconut milk — full fat recommended for creaminess
- 2 tbsp fish sauce — provides the essential salty depth
- 1 tbsp brown sugar — balances the spice
- 1 cup vegetable broth
- 1 tsp grated ginger
- 1 tbsp lime juice — fresh is best
- 2 cup baby spinach — or a handful of Thai basil if you can find it
Method
- 1 Heat a large skillet or pot over medium heat. Add the coconut milk and curry paste, whisking until the paste is fully incorporated into the liquid.
- 2 Stir in the fish sauce, brown sugar, and grated ginger. Let the mixture simmer for about 5 minutes to let the flavors meld together.
- 3 Pour in the vegetable broth and bring to a gentle simmer. Stir well to combine.
- 4 Add the shrimp to the pot. Cook for 3-4 minutes, tossing occasionally, until the shrimp turn pink and opaque.
- 5 Stir in the spinach (or basil) and cook for 1 minute until wilted. Remove from heat.
- 6 Finish with a squeeze of lime juice. Serve immediately over jasmine rice or rice noodles.
Variations
- Veggie Swap — Replace shrimp with cubed firm tofu or chunks of roasted sweet potato.
- Extra Green — Add 1 cup of frozen peas at the same time as the spinach for a boost of fiber and color.
Notes
If you have a few extra minutes, a quick sauté of some sliced bell peppers before adding the liquid adds a great crunch and color.
Equipment that helps
- Large Skillet — Allows you to simmer the sauce and cook the shrimp in one vessel for less cleanup.
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