Best Shrimp Red Thai Curry Recipes

SHRIMP RED THAI CURRY

Steps:

• In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
• Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

SAUTEED SHRIMP WITH THAI SPICED EGGPLANT AND THAI RED CURRY SAUCE

Steps:

• In a large saute pan, over high heat combine the oil and butter. Saute the shrimp until they are just pink, about 3 to 4 minutes, and season with salt and pepper. To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange 3 of the sauteed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of basil leaves.
• In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes. Add the Thai chiles and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1 to 2 minutes, stirring constantly. Deglaze the saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice, fish sauce, lime leaves and basil. Allow to simmer for 10 minutes and reduce slightly.
• Season, to taste, with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.
• Preheat a grill. With a fork, poke eggplant several times. Rub with 1 tablespoon of peanut oil. Grill until completely tender. Remove pulp from the charred skin and roughly chop the pulp.
• In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter. Over medium heat, saute the jalapeno, garlic, ginger, and onion until glossy and aromatic, about 2 minutes. Add the tomato and eggplant pulp. Stir until well blended. Add the sugar, cumin, and coriander. Season, to taste, with salt and pepper. Cook over low heat for about 15 minutes, stirring occasionally.
• Taste and correct seasoning with salt and pepper. Turn off heat and stir in cilantro and Thai basil. Use as needed.

THAI-INSPIRED RED CURRY SHRIMP

Steps:

• Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
• Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

THAI RED CURRY SHRIMP WITH PINEAPPLE

Steps:

• In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium high heat, stirring often, until it starts to thicken and smell fragrant. This usually takes 3 minutes.
• Add the curry paste and cook a minute or two, pressing and stirring it in the milk, to dissolve it. Stir in remaining coconut milk, water, fish sauce, sugar, pineapple and lime juice and bring to a gentle boil. Do not cover. Let cook a couple of minutes, then add shrimp and basil. Let all the flavors simmer for a few minutes. There's lots of liquid, so serve over rice.

THAI RED CURRY SHRIMP WITH JASMINE RICE

Steps:

• For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
• For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
• Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
• Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
• Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

THAI COCONUT RED CURRY WITH SHRIMP

Steps:

• 1. Heat oil in a wok or a large frying pan. Add the garlic and saute'. Add the curry, ginger and the thicker cream from the top of the coconut milk and whisk a bit. Add the rest of the coconut milk, all the rest of the ingredients EXCEPT THE SHRIMP. Whisk again.
• 2. Bring to a slow boil and simmer for 7 minutes, stirring every now and then. Add the shrimp and simmer until shrimp begins to curl and turn pink. Shrimp will get tough if cooked too long...
• 3. Serve over hot Jasamine rice and garnish with green onion.

SPENCE'S SECRET THAI RED SHRIMP CURRY

Steps:

• Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
• Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
• Remove wok from heat; stir basil and cilantro into curry. Serve hot.

THAI RED CURRY SHRIMP AND CALAMARI

Steps:

• Heat canola oil in a large pot or wok.
• Add onions and eggplant and cook until eggplant is cooked through (about 5 minutes). Add peppers and cook for 1 more minute.
• Add shrimp and calamari and cook for 1 more minute.
• Add rest of ingredients and bring up to a boil while stirring.
• Immediately turn off heat.
• Serve with steamed brown rice.

ASIAN MINT'S THAI RED CURRY WITH SHRIMP

Steps:

• In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
• Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
• Add salt.
• Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.

THAI-STYLE SPRING ROLL SALAD WITH RED CURRY SHRIMP

Steps:

• Note: These ingredients should be easy to find in a well-stocked grocery store. Failing that, any Asian market would have them.
• MARINATING THE SHRIMP:.
• Mix the curry paste, sugar, oil and salt in a medium bowl. Add shrimp and stir to coat. Marinate shrimp for 15 minutes while you prepare the rest of the components of the dish.
• VINAIGRETTE:.
• Combine all the vinaigrette ingredients except for the oil in a mixing bowl. Using a whisk, gradually mix in the oil. Set aside.
• NOODLES:.
• Bring a pan of water to boiling and remove from heat. Soak the dry noodles in the boiling water until soft (approximately 3-4 minutes). Drain softened noodles and rinse, making sure that noodles are not clumped together.
• VEGETABLES:.
• If salad vegetables are not already prepared and chopped, do so now. Do not toss them together at this point, but keep them separate.
• COOKING THE SHRIMP:.
• Heat cooking oil in a skillet or grill pan over medium-high heat, Saute marinated shrimp (cooking both sides) until firm, approximately 5 minutes.
• FRIED WONTON STRIPS:.
• If desired, slice a small stack of wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain and set aside. Purchased chow mein noodles can be added in place of the crispy wonton strips for crunch.
• ASSEMBLY:.
• Divide salad components evenly between two plates. Top with cooked shrimp and optional garnishes. Toss with the vinaigrette to taste.

MY FAVORITE THAI RED SHRIMP CURRY

Steps:

• In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
• Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
• Next add the shrimp and simmer for 4 - 5 minutes.
• Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

THAI RED CURRY SHRIMP

Steps:

• Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
• Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
• Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
• Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
• Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.

MY FAVORITE THAI RED SHRIMP CURRY

Steps:

• 1. In a wok or large skillet, heat the oil and fry the shallots, galanga root, garlic and curry paste for 2 minutes.
• 2. Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots.
• 3. Bring to a boil, then reduce heat and simmer 3 minutes.
• 4. Next add the shrimp and simmer for 4 - 5 minutes.
• 5. Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

SIMPLE THAI RED CURRY SHRIMP

Steps:

• Heat 1 T. of the oil over medium heat in a skillet. Add the ginger, garlic, and scallion, stirring until tender and very fragrant, but not browned, about 1 minute.
• Stir in the curry paste, mixing well, and continue sautéing 3 - 4 more minutes.
• Add coconut milk, mixing well (coconut milk often separates in the can), and then add tomatoes and their juice, sugar, and cream.
• Add 1/4 cup lime juice and check for taste. Add more if needed.
• Break the lemongrass at several points along the stem and add to mixture. Don't worry if it does not break completely: you're just trying to release its juices. Add salt and pepper to taste and bring to a boil. Reduce to simmer and allow to cook 30 minutes, stirring occasionally.
• Meanwhile, first peel and then devein the shrimp. To devein, use a small, sharp knife to slice open the back of the shrimp (the side without legs) to expose a black, stringy vein. A paper towel in hand does an excellent job of grabbing the vein in one piece out of the slippery shrimp. Rinse cleaned shrimp in cold water and drain. Pat dry. Discard shells and veins and wash hands and equipment thoroughly.
• Heat the remaining oil in another skillet until hot but not smoking. Add the shrimp in one layer, about 1 minute per side, until just pink. Shrimp are very easy to overcook. Remove from heat.
• Remove lemongrass and add sauce to shrimp. Serve over hot rice, garnished with fresh parsley.