Thai Red Curry is a delicious item from the vast flavors of Thai cuisine. It’s even more delicious with shrimp! The meal can be made in one pot, and it can be vegetarian without the shrimp.
If you want to make the vegetarian person, you’ll want to skip the first part of the recipe. It includes the instructions for cooking the shrimp.
Season the shrimp with the grated ginger, garlic, salt, chili powder, and olive oil. Cook it in a pot for a few minutes on each side and then put the shrimp aside.
Saute the onions until translucent and pour in the coconut milk and curry paste. Stir thoroughly to incorporate the paste into the coconut milk. Then add the water, soy sauce, sugar, and rice vinegar. Add the salt, chili powder, and crushed red pepper. Cook on a low heat.
While that’s lowly simmering, cut the potatoes into chunks, cover them with a wet papertowel and microwave for 4.5 to 5 minutes. This will help you avoid having to boil the potatoes before they go into the curry. They don’t need to be fully softened, they’ll cook for a bit in the curry.
I recommend red potatoes because their sweetness really compliments the flavor of the curry really well.
Toss in the green beans, red bell pepper, and potatoes into the curry. Cover and cook until the potatoes are soft enough to pierce with a fork.
Once the potatoes are soft, taste the curry and adjust for seasoning to your preference. You can add water here if you think the curry is too thick. Add in the shrimp and cook together for a few minutes.
Serve the Thai Red Curry with Shrimp over a bowl of your favorite grain of rice. I eat this with jasmine rice, I like how fluffy and soft it is.
Thai Red Curry with Shrimp
Ingredients
Shrimp
- 1 Pound Shrimp (deveined)
- 1 tsp Ginger, grated
- 1 Large Garlic Clove, grated
- ½ tsp Kosher Salt
- ¼ tsp Chili Powder
- 2 tsp Olive Oil, divided
Thai Red Curry
- ½ Yellow Onion, sliced
- 1 tsp Ginger, grated
- 2½ Cups Coconut Milk
- 3 Tbsp Thai Red Curry Paste Thai Kitchen has a vegan paste!
- ¾ Cup Water
- 2 tsp Kosher Salt
- 2½ tsp Soy Sauce
- 2½ tsp Rice Vinegar
- 2½ tsp Raw Cane Sugar
- 1 tsp Crushed Red Pepper
- ½ tsp Chili Powder
- ½ Pound Fresh Green Beans
- 2 Medium Red Potatoes, chopped skin on
- 1 Red Bell Pepper, sliced
Instructions
Shrimp
- Season the shrimp with the salt, ginger, garlic, chili powder, and ½ tsp olive oil.
- Heat 1½ tsp of olive oil on a wok or pot.
- Cook the shrimp 3 minutes on each side.
- Put aside in a separate bowl once finished.
Thai Red Curry
- Chop the potatoes up into chunky cubes and cover with a wet paper towel. Microwave for about 4.5 – 5 minutes. You wont have to boil them if you do this!
- Add a small dash of oil to the pot and sautee the onions until slightly translucent.
- Add the coconut milk and red curry paste and stir until fully incorporated.
- Add the water, soy sauce, sugar, and rice vinegar.
- Add the salt, chili powder, and crushed red pepper.
- Cook on a low heat for a few minutes.
- Toss in the potatoes, green beans, and bell peppers.
- Cover and cook on a simmer until green beans have softened and the potatoes can be pierced with a fork.
- If your curry is too thin, then cook uncovered to let it evaporate. If it's too thick, add some water.
- Add in the shrimp and serve over a bowl of rice!
Check out some of my other Asian inspired dishes!
