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  • Thai Red Curry Shrimp
  • Thai Red Curry Shrimp
  • Thai Red Curry Shrimp
  • Thai Red Curry Shrimp
  • Thai Red Curry Shrimp
  • Thai Red Curry Shrimp
  • Thai Red Curry Shrimp
  • Thai Red Curry Shrimp

Thai Red Curry Shrimp

Food | February 11, 2020 | Nik Manojlovich
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Need a curry in a hurry? Then this THAI RED CURRY SHRIMP is for you!

It’ll all make sense the first time you make it. In fact you’re going to have so many lightbulb moments making this easy curry recipe, you’ll feel like a chandelier (sorry, that’s truly how I felt!). I know you’re thinking, no way Nik, but I’m serious. Our THAI RED CURRY SHRIMP is surprisingly easy and very, very tasty.

One of the most amazing things about this curry noodle recipe is how quickly it comes together. Having made and tested this recipe now a number of times, I can safely say you’ll have this meal done to perfection and on the table in 30 minutes or less!

That said, I better get to the good stuff – we want you making this as soon as possible.

Here’s the delicious deal on THAI RED CURRY SHRIMP:

Ingredients for shrimp curry


The preparation of the base, a soup-like concoction, is easy enough. In a nutshell it is garlic, ginger and onion in a creamy coconut milk broth enhanced with red curry. We bulk it up with shrimp, plus an assortment of veggies, and simmer it for 5 minutes before serving.

Let’s make a deal; promise me you’ll make this soup the first time exactly as written. Then, after that, start paying attention to those lightbulbs! Hmmm… I guess I could swap the shrimp out for tofu so that this soup is 100% vegan. Yup! Geez… I can build an entirely different flavour profile by adding things like bok choy, mushrooms, asparagus and pea shoots? You bet! This recipe invites experimentation, so make it your own.

Thai red curry paste


The type of red curry sauce you use will greatly impact the flavour of the finished dish. I’ve listed a few options in the Amazon section at the bottom of this post, if you’d like to purchase. If in doubt about what brand to use, pick one and add half the quantity, then only add more to taste. I like this dish with a bit of kick to it, but feel free to tone it down if you prefer.

soaking the rice vermicelli in boiling water


I’m always one for trying 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, I can’t believe how simple they are in this recipe. We’re talking about placing them dry into a large bowl, covering them with boiling water and letting them soak for 5 minutes. Then, the toughest part – drain and serve. Honestly, I’m sending up some serious noodle love!

Flavour boosters for thai red curry


The flavour boosters added to this curry recipe mirrors 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 brightens the flavour of the curry. Adding the optional, and very spicy, split bird’s eye chilies for garnish is your call, but I’d answer it!

Serving up the shrimp curry


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. I’ve provided links below to purchase.

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!

For more great recipes and entertaining ideas, please visit:


RED THAI CURRY SHRIMP, something tasty in short order!

PIN for Thai Red Curry Shrimp


CLICK THE IMAGE to PIN it to a board!


One Response to “Thai Red Curry Shrimp”

  1. Judy Jarvis says:

    hi, wondering where I can find the printed version of your recipes. I always have trouble finding them on your website and have to print them off when all I want to do is view it on my device. Thanks.
    Great recipes and website and videos!


Ingredients & Amounts

  • 2 tablespoons of coconut oil
  • 5 cloves of garlic, finely chopped
  • 1 3-inch piece of ginger, peeled and finely chopped (about 2 tablespoons)
  • ½ large white onion, chopped
  • 1 150ml jar of that red curry sauce
  • 2 cans of coconut milk
  • 1 lb shrimp, peeled and deveined (preferably 16-20's)
  • ½ each red and yellow bell pepper, julienned
  • kernels from 2 ears of corn
  • 1 cup of snap peas, chopped
  • To serve:
  • ½ package of rice vermicelli
  • 1 lime, halved
  • 2 scallions, chopped
  • cilantro, roughly chopped
  • For garnish:
  • bird’s eye chilies (optional)
  • lime wedges


  1. Prepare the curry: Melt coconut oil in a large soup pot set to medium-high heat. Add the garlic, ginger and onion, stir, then cover and cook for 5 minutes until softened.
  2. Stir in the red curry, followed by the coconut milk and bring to temperature.
  3. Add the shrimp, followed by the peppers, corn and snap peas. Stir everything together, cover and cook for 5 minutes (you can use this time to prepare the noodles).
  4. 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.
  5. 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.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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