1 lb shrimp, peeled and deveined (preferably 16-20's)
½ each yellow and red bell peppers, julienned
kernels from 2 ears of corn
1 cup snap peas, chopped
To serve:
½ package rice vermicelli
1 lime, halved
2 scallions or green onions, chopped
cilantro, roughly chopped
For garnish:
bird’s eye chilies (optional)
lime wedges
Takes ,
serves 4.
Instructions
Prepare the curry: Melt coconut oil in a large skillet or soup pot set to medium-high heat. Add the garlic, ginger and onion, stir, then cover and cook for 5 minutes until softened.
Stir in the red curry, followed by the coconut milk and bring to a boil. Then, reduce to simmer.
Add the shrimp, followed by the peppers, corn and snap peas. Stir everything together, cover and simmer for 5 minutes (you can use this time to prepare the noodles).
Prepare noodles: Place vermicelli noodles into a large bowl and cover with boiling water. Let the noodles sit undisturbed for 5 minutes. Strain and serve.
To serve: Add the juice from half a lime. Stir. Add a portion of the cooked vermicelli into the bottom of a large soup bowl. Add a few ladles of the curry onto the noodles. Garnish with a sprinkle of cilantro and chopped scallions. Place the bird’s eye pepper on top if using. Serve lime wedges on the side.
1 lb shrimp, peeled and deveined (preferably 16-20's)
½ each yellow and red bell peppers, julienned
kernels from 2 ears of corn
1 cup snap peas, chopped
To serve:
½ package rice vermicelli
1 lime, halved
2 scallions or green onions, chopped
cilantro, roughly chopped
For garnish:
bird’s eye chilies (optional)
lime wedges
Directions
Prepare the curry: Melt coconut oil in a large skillet or soup pot set to medium-high heat. Add the garlic, ginger and onion, stir, then cover and cook for 5 minutes until softened.
Stir in the red curry, followed by the coconut milk and bring to a boil. Then, reduce to simmer.
Add the shrimp, followed by the peppers, corn and snap peas. Stir everything together, cover and simmer for 5 minutes (you can use this time to prepare the noodles).
Prepare noodles: Place vermicelli noodles into a large bowl and cover with boiling water. Let the noodles sit undisturbed for 5 minutes. Strain and serve.
To serve: Add the juice from half a lime. Stir. Add a portion of the cooked vermicelli into the bottom of a large soup bowl. Add a few ladles of the curry onto the noodles. Garnish with a sprinkle of cilantro and chopped scallions. Place the bird’s eye pepper on top if using. Serve lime wedges on the side.
Thai Red Curry Shrimp
5 / 5. 2
Full-flavoured curry made with garlic, ginger, coconut milk, assorted vegetables and shrimp…
This THAI RED CURRY SHRIMP dish is your next tasty, easy-to-make weeknight dinner idea!
It’ll all make sense the first time you make it. One of the most amazing things about this THAI RED CURRY SHRIMP and noodle recipe is how quickly it comes together. Having made and tested this recipe now several times, I can safely say you’ll have this meal done to perfection and on the table in 30 minutes or less!
Let’s make a deal; promise me you’ll make this soup the first time exactly as written. Then, after that, feel free to substitute ingredients to taste. Make this recipe your own.
Here are a few tweaks we often make:
Swap the jumbo shrimp with another protein like chicken or tofu.
Add red bell peppers, baby bok choy, mushrooms, asparagus, and pea shoots into your veggie mix.
Try the recipe using a green curry or Thai red curry paste.
Serve it with glass noodles, soba noodles, quinoa, or white and brown rice.
That said, let’s get to the good stuff. Here’s how to make this delicious THAI RED CURRY SHRIMP:
INGREDIENTS
Most of the ingredients needed to make this comforting curry can be found at your local grocery store. As always, we suggest sourcing locally and organically grown vegetables: they just taste better. The one tricky ingredient is the red curry but look for it and coconut milk in the specialty Asian food section of your supermarket. We suggest picking up extras of both since you will be making this dish again.
SHRIMP
Although you can head to a favourite fishmonger to purchase fresh shrimp, we find frozen shrimp works perfectly too. Look for them in the frozen section of your supermarket. Defrost them the night before you intend to make your curry. Protip: buy deveined shrimp for this recipe. Deveining shrimp is a messy business plus takes time. Ready-to-go shrimp is the way to go for this recipe.
RED CURRY
The type of red curry sauce you use will greatly impact the flavour of the finished dish. If using a Thai curry paste, you may need to thin it out with hot water, a sprinkle of brown sugar, and fish sauce. Otherwise look for Thai curries where you simply shake, open, and add to the pot. Make sure to watch the VIDEO attached to this post to see how simple the instructions for this recipe are. Don’t add salt to the pot, the curry sauce is usually salty enough.
RICE NOODLES
We’re always game to try new things, especially when it comes to food and drinks. In this case, discovering how to use vermicelli-sized rice noodles was a dream. Seriously, we couldn’t believe how simple they are in this recipe. Simply place the dry noodles into a large bowl, add hot water, and leave them to soak for 5 minutes.
Then, the toughest part – drain and serve. Honestly, I’m sending up some serious noodle love! Now, let’s say noodles aren’t your thing, feel free to serve this curry over cauliflower rice, white rice, steamed basmati, or jasmine-scented rice. You can also serve RED CURRY SHRIMP with a side of our NUTTY COCONUT RICE, too!
FLAVOUR BOOSTERS
The flavor boosters and aromatics added to this Thai red curry recipe mirror the things we often see served in Thai, Laotian, and Vietnamese restaurants. I love how a sprinkle of cilantro and scallions add a fresh herb profile, and the lime juice brightens the flavor of the curry. Adding the optional, and very spicy, split bird’s eye chilies for garnish is your call, but I’d answer it! If finding those specialty peppers isn’t easy, just add a light sprinkle of red pepper flakes for some added heat. Other items that will greatly enhance the flavor of this dish include kaffir lime leaves, citrus peel, Thai basil, and other fresh herbs.
SERVE
A few years back we posted this story for our ASIAN NOODLE SOUP where I served it from lovely bowls found in Toronto’s famous Chinatown. I still love these bowls as much for their striking appearance as for their capacity. Serve this curry dish in similar bowls with traditional Asian soup spoons and chopsticks on the side.
Now that you know how to make our THAI RED CURRY SHRIMP, how about something to go with? I’m suggesting make-ahead and healthy RICE PAPER SALAD ROLLS that you can serve with this PEANUT SAUCE or this RED PEPPER DIPPING SAUCE. Hmmm, I feel a delicious dinner coming together!
Because this recipe is so tasty and perfect for easy weeknight dinners, we suggest you PIN it to a favourite lunch or dinner board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the scrumptious stuff you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
THAI RED CURRY SHRIMP, something tasty in short order!
1 lb shrimp, peeled and deveined (preferably 16-20's)
½ each yellow and red bell peppers, julienned
kernels from 2 ears of corn
1 cup snap peas, chopped
To serve:
½ package rice vermicelli
1 lime, halved
2 scallions or green onions, chopped
cilantro, roughly chopped
For garnish:
bird’s eye chilies (optional)
lime wedges
Directions
Prepare the curry: Melt coconut oil in a large skillet or soup pot set to medium-high heat. Add the garlic, ginger and onion, stir, then cover and cook for 5 minutes until softened.
Stir in the red curry, followed by the coconut milk and bring to a boil. Then, reduce to simmer.
Add the shrimp, followed by the peppers, corn and snap peas. Stir everything together, cover and simmer for 5 minutes (you can use this time to prepare the noodles).
Prepare noodles: Place vermicelli noodles into a large bowl and cover with boiling water. Let the noodles sit undisturbed for 5 minutes. Strain and serve.
To serve: Add the juice from half a lime. Stir. Add a portion of the cooked vermicelli into the bottom of a large soup bowl. Add a few ladles of the curry onto the noodles. Garnish with a sprinkle of cilantro and chopped scallions. Place the bird’s eye pepper on top if using. Serve lime wedges on the side.