If you're a fan of spicy and flavorful curries, then you're going to love this easy and delicious shrimp curry recipe! Made with fragrant Thai red curry paste and creamy coconut milk, this curry comes together in just 20 minutes, making it the perfect weeknight meal.
Heat olive oil in alarge skillet or wok over medium heat, then add chopped shallots, garlic and ginger. Sauté 2 minutes until fragrant and softened.
2 tablespoon olive oil, ½ cup chopped shallots, 2 teaspoon chopped garlic, 2 tablespoon chopped fresh ginger
Add curry paste and cook 1 minute while mixing it in with the shallots, garlic and ginger.
¼ cup red curry paste
Add coconut milk, mix, and simmer 2 minutes. Stir occasionally.
1 (14 oz) can coconut milk
Add zuchini, mix, and cook 2 minutes.
1 zucchini
Add cherry tomatoes and shrimp and cook 3 minutes, until shrimp is cooked through and flesh is white and opaque.
1 lb frozen raw shrimp, 2 cups cherry tomatoes
Turn off the heat and mix in lime juice, brown sugar and fish sauce. Taste test and add more seasonings if needed.
2 tablespoon fresh lime juice, 2 teaspoon brown sugar, 2 teaspoon fish sauce
Serve with a side of rice.
4 servings jasmine rice
Video
Notes
Ingredient notes & substitutions
Lime: fresh lime juice is best, but bottled will work in a pinch
Red curry paste: these can vary in strength and quality. I like the Mae Ploy* brand. Adjust the amount to suit your taste - use less if you're sensitive to spice.
Shrimp: use raw shrimp for best results, and make sure they are cleaned, peeled and deveined before adding to the curry. You can also use pre-cooked shrimp, but then just let them cook 1 minute instead of 3.
Tips & tricks
Use fresh ingredients where you can - it makes a big difference
Adjust the amount of curry paste to make it more or less spicy
To make it even spicier you can add bird's eye chilies
Don't overcook the shrimp - cook until just white and opaque
Store leftovers in the fridge in an air tight container for up to 4 days
Freeze leftovers for up to 4 months. Freeze the curry separate from the rice.
Reheat leftoves in the microwave in 30 second increments, or in a pot stove top, until heated through