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 snap peas, chopped
To serve:
½ package rice vermicelli
1 lime, halved
2 scallions, 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 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 temperature.
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).
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 red and yellow bell pepper, julienned
kernels from 2 ears of corn
1 cup snap peas, chopped
To serve:
½ package rice vermicelli
1 lime, halved
2 scallions, chopped
cilantro, roughly chopped
For garnish:
bird’s eye chilies (optional)
lime wedges
Directions
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.
Stir in the red curry, followed by the coconut milk and bring to temperature.
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).
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
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Full-flavoured curry made with garlic, ginger, coconut milk, assorted vegetables and shrimp…
One bite and you’ll be hooked, this THAI RED CURRY SHRIMP is fantastic!
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:
BASIC STUFF
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.
RED CURRY
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.
USE YOUR NOODLE
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
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!
ENJOY
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!
THAI RED CURRY SHRIMP, something tasty in short order!
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 snap peas, chopped
To serve:
½ package rice vermicelli
1 lime, halved
2 scallions, chopped
cilantro, roughly chopped
For garnish:
bird’s eye chilies (optional)
lime wedges
Directions
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.
Stir in the red curry, followed by the coconut milk and bring to temperature.
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).
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.
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