Savory 30-Minute Thai Red Curry with Shrimp for Busy Nights
This 30-Minute Thai Red Curry with Shrimp is a quick, flavorful dish perfect for busy nights, balancing creamy coconut milk with red curry spice.
Servings 4 servings
Calories 350kcal
Equipment
- large skillet
Ingredients
Curry Base
- 2 tablespoons Olive Oil can use avocado oil for a different flavor
- 1 medium Red Onion slice thinly for quicker cooking
- 1 tablespoon Ginger fresh ginger is preferred
- 3 cloves Garlic mince finely
- 1 can Coconut Milk use full-fat for richness
- 2 tablespoons Red Curry Paste adjust quantity according to spice preference
- 1 tablespoon Honey swap with maple syrup for vegan option
- 1 tablespoon Fish Sauce use soy sauce as a vegan substitute
- 2 tablespoons Peanut Butter tahini can also work for a different flavor
- 1 cup Water use less for a thicker consistency
Vegetables and Protein
- 1 medium Bell Pepper slice into thin strips
- 1 pound Shrimp pat dry before cooking
Finishing Touches
- 2 tablespoons Lime Juice for freshness
- 1 tablespoon Lime Zest
- 1/4 cup Cilantro chop finely
- Salt adjust to taste
- Pepper adjust to taste
Instructions
Cooking Steps
- Heat olive oil in a large skillet over medium heat. Sauté sliced red onion for 3-4 minutes until soft and translucent.
- Stir in grated ginger and minced garlic, cooking for 30 seconds until fragrant.
- Pour in coconut milk, red curry paste, honey, fish sauce, peanut butter, and water. Whisk until smooth and simmer for 2-3 minutes.
- Add sliced bell peppers to the sauce, cover, and cook for 5-7 minutes until tender.
- Season shrimp with salt and pepper, then add to the sauce, cooking for 3 minutes until opaque.
- Remove from heat and stir in lime juice, lime zest, and chopped cilantro.
Notes
This curry is customizable; substitute shrimp for chicken or tofu and add any available vegetables for variety.