Thai Red Curry Shrimp with Coconut Milk

Shrimp and vegetables are simmered in a simple, flavorful red curry sauce in this Red Curry Shrimp recipe. Ready in about 20 minutes, it’s perfect for an easy weeknight meal.

Thai-style red curry is one of those dishes that feels special yet is simple to make at home. This Red Curry Shrimp recipe combines plump shrimp, crisp vegetables, and creamy coconut milk with Thai red curry paste for a balanced, aromatic dish. It’s fast — about 20 minutes from start to finish — and versatile enough to adapt to what you have on hand.

If you enjoy takeout-style Thai food, this recipe gives you that same rich flavor at home with fewer ingredients and less time. The coconut milk creates a silky sauce that carries the red curry paste, while a splash of lime at the end brightens everything up. Serve over steamed rice for a complete meal.

Thai Red Curry Shrimp Ingredients

• 1 tbsp coconut oil
• 1 red bell pepper, sliced
• 1 cup eggplant, diced
• 1 cup red onion, sliced
• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp brown sugar
• 1 lb shrimp, peeled and deveined
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp lime juice
• 3–4 cups cooked rice, for serving
• Fresh cilantro, for garnish

How To Make Thai Red Curry Shrimp

• Heat the coconut oil in a large skillet or wok over medium-high heat.
• Add the sliced red bell pepper, diced eggplant, and sliced red onion. Sauté for 3–4 minutes until the vegetables start to soften.
• Pour in the coconut milk, then whisk in the red curry paste and brown sugar. Bring the mixture to a gentle boil, stirring to dissolve the paste.
• Reduce heat to a simmer and cook for about 5 minutes to allow the flavors to meld and the eggplant to become tender.
• Add the shrimp and cook for 3–5 minutes until they are opaque and cooked through.
• Stir in the soy sauce and lime juice, taste, and adjust seasoning if needed.
• Remove from heat, serve the curry over rice, and top with fresh chopped cilantro.

In just 20 minutes, you’ll have a vibrant red curry bursting with savory, sweet, and tangy flavors. This recipe is forgiving and ideal for busy evenings.

Tips, Variations & Substitutions

• Spice level: Adjust the amount of red curry paste to taste. Start with 1–2 tablespoons and add more for extra heat.
• Vegetable swaps: Use zucchini, snow peas, green beans, or mushrooms in place of or alongside the eggplant and bell pepper.
• Protein alternatives: Substitute chicken, tofu, or firm white fish if you prefer a different protein. Adjust cooking time accordingly.
• Gluten-free option: Replace soy sauce with tamari or coconut aminos.
• Make-ahead: Prepare the sauce and vegetables in advance and add shrimp just before serving to keep them tender.
• Fresh herbs: Garnish with Thai basil or cilantro for added aroma and freshness.

Serving Suggestions

Serve the red curry shrimp over steamed jasmine or basmati rice to soak up the sauce. For lower-carb options, serve over cauliflower rice or with a side of lightly steamed greens. A squeeze of fresh lime and a sprinkle of chopped cilantro or sliced green onions finish the dish beautifully.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Coconut milk-based sauces can thicken when chilled; gently reheat on the stove over low heat and add a splash of water or coconut milk to loosen the sauce. For best texture, reheating quickly on medium heat is preferable to avoid overcooking the shrimp.

More scrumptious shrimp recipes to try

1. One Pot Teriyaki Shrimp Lo Mein
2. 15 Minute Crispy Shrimp Tacos
3. General Tso’s Broccoli & Shrimp
4. Chili Lime Rice & Shrimp Taco Salad
5. One Pot Tuscan Shrimp Scampi Pasta

And more delicious curry dishes

1. Thai Yellow Curry
2. Indian Butter Curry Cauliflower
3. Easy Vegetable Curry Casserole
4. Chicken Curry Meatballs with Vindaloo Sauce
5. Massaman Curry Crock Pot Chicken

Nutrition Facts (approximate per serving)

• Servings: 4
• Calories: 570 kcal
• Carbohydrates: 49 g
• Protein: 30 g
• Fat: 28 g (Saturated Fat: 23 g)
• Cholesterol: 285 mg
• Sodium: 1152 mg
• Potassium: 561 mg
• Fiber: 4 g
• Sugar: 10 g
• Vitamin A: 2115 IU
• Vitamin C: 50.5 mg
• Calcium: 211 mg
• Iron: 4.8 mg