Curry Paste Shrimp
Elevate your weeknight dinners with this quick and flavorful Curry Paste Shrimp recipe! Juicy, tender shrimp are simmered in a creamy coconut milk sauce infused with bold red curry paste, creating a dish that bursts with vibrant Thai-inspired flavors. A touch of fish sauce and brown sugar adds the perfect balance of savory and sweet, while fresh lime juice and chopped basil give it a bright, aromatic finish. Ready in just 25 minutes, this one-pan wonder is perfect for busy evenings yet special enough to impress guests. Serve it over fluffy jasmine rice and garnish with optional red chili slices for a spicy kick. Perfect for lovers of quick shrimp recipes, Thai curry, and comforting yet exotic meals!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams raw shrimp (peeled and deveined)
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh basil leaves (chopped)
- 1 red chili (optional, sliced for garnish)
- 0 (optional) cooked jasmine rice (for serving)
Directions
Step 1
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
Step 2
In a large skillet or wok, heat the vegetable oil over medium heat.
Step 3
Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
Step 4
Slowly pour in the coconut milk and stir well, making sure the curry paste is fully dissolved into the liquid.
Step 5
Add the fish sauce and brown sugar to the skillet and stir to combine.
Step 6
Bring the mixture to a gentle simmer, then add the shrimp to the skillet.
Step 7
Cook the shrimp for 3-5 minutes, stirring occasionally, until they turn pink and are cooked through.
Step 8
Remove the skillet from heat and stir in the lime juice and chopped basil leaves.
Step 9
Taste and adjust seasoning with additional fish sauce or sugar, if needed.
Step 10
Serve the curry paste shrimp hot, garnished with sliced red chili (if using), and over cooked jasmine rice if desired.
Nutrition Facts
| Serving size | (1173g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1133.5 |
| Total Fat 29.6g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 945mg | 0% |
| Sodium 4034.3mg | 0% |
| Total Carbohydrate 93.4g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 34.3g | |
| Protein 127.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 444.9mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 2006.2mg | 0% |
Source of Calories