Thai Red Curry with Shrimp

Thai Shrimp Curry

If you want to try an easy restaurant quality meal at home this is a great dish.

I bought some shrimp for Taylor’s birthday yesterday as she has been on a shrimp loving kick lately.  When I got home and asked her what she wanted me to do with it she told me she didn’t want shrimp on her birthday.  Okeeee.

So the night before her birthday I made this since I had a craving for something with red curry since my trip to Carlson’s Thai Food and Donuts last week in Annapolis.  My brother-in-law Matthew, who is home on leave from Afghanistan had this dish and I had this just with chicken.  It was so good, but the portions weren’t huge so I left still wanting more.

Carlson’s also makes great donuts which sounds odd and I guess it is.   I think that is what makes this place so great.  I love a little quirkiness in a restaurant.

I lightened this up a bit by using light coconut milk and brown rice.  I am sure they use full fat coconut milk and while it gives the sauce some luxuriousness you really don’t lose much flavor when you use light.  This recipe also uses no oil since you cook the veggies and shrimp right in the sauce.

So for an easy weeknight meal that has lots of flavor and a little kick of heat try this Thai Red Curry Shrimp. Enjoy!

Thai Red Curry with Shrimp in wok

Source: Thai Kitchen

Thai Red Curry Shrimp
  • 1 14 ounce can Light Coconut MIlk
  • 2 tablespoons Red Curry Paste
  • 1 tablespoon brown sugar
  • 1 pound large shrimp, peeled and deveined
  • 1 cup assorted vegetables (we used red peppers, green beans and onions)
  • ¼ cup fresh Thai Basil (could sub cilantro)
  • 1 to 2 tablespoons Thai fish sauce
  • Cooked Brown Basmati or Jasmine Rice
  • Lime juice
  1. Bring coconut milk to simmer in a wok or large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
  2. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
  3. Serve over cooked rice and sprinkle with lime juice if desired

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Slow-Cooker Thai Coconut Chicken Curry

By now you know how much I love Thai food and this recipe is no exception. There is so much great flavor going on here I almost don’t know where to start. This made my taste buds very happy.

A while ago I was reading an article that talked about why Asian food is so yummy. Apparently this has been studied and the reason is that one dish can have so many different flavors going on at once. Take this dish for instance. There is sweet (the sweet potato and sugars.) There is salt (the fish and soy sauce). There is hot spice (from the curry and chili.) There is nuttiness (from the coconut and the brown rice.) There are herbs with their own flavors (basil and cilantro). There is tanginess (from the limes.) Plus you have the texture of the chicken, the rice and the veggies and they all have their own flavors. All of these flavors and textures come together to make this wonderful dish. And that, my friends, is why this is so good – proven fact!

I wonder what adding some different flavor dimensions would do to some of our typical American fare?

So anyways. If you haven’t gotten my point, this dish is A-Mazing. There are so many flavors and they come together to form this addicting sweet, spicy coconut curry. Seriously yum.

Plus it’s quick and easy! What’s not to love about a recipe like that?

This could easily be a vegan or vegetarian recipe if you left out the chicken (and maybe the fish sauce.) It would be a shame to leave out the fish sauce, but I could eat it without chicken and I don’t think I would miss too much.

You could also lighten this up by using light coconut milk. I didn’t just because the coconut is the only fat in this dish and I have read such great things about the fat from coconuts that I didn’t feel bad using the real deal.

One of the surprises in this dish was the sweet potato. I love them, but don’t usually add them to other dishes. Wow. I will be adding them to more dishes from now on!

So if yo are looking for a super easy, healthy and tasty dish with some exotic flavors give this curry a try. Your taste buds will be very happy you did. Enjoy!

Source:  Adapted from Stephanie O’Dea via the Rachael Ray Show

Slow-Cooker Thai Coconut Chicken Curry
Recipe type: Main
  • 1 13.5-ounce can coconut milk
  • 1 tablespoon dark brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Thai Red Curry Paste
  • 1 tablespoon Thai red or green chili paste
  • 2 teaspoons fish sauce
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1-inch knob ginger, peeled and grated or 2 tablespoons crushed ginger
  • 2 red bell peppers, seeded and chopped
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cups frozen peas
  • 1½ pounds boneless skinless chicken breasts or thighs
  • Rice (I used brown jasmine which is my favorite)
  • 1 lime, cut into wedges, to garnish
  • 2 scallions, thinly sliced, to garnish
  • ½ cup chopped cilantro, to garnish
  • ½ cup chopped basil, to garnish
  1. In a small bowl combine the coconut milk, sugar, soy sauce, curry paste, chili paste and fish sauce. Whisk to combine. Add mixture to the bowl of your slow-cooker.
  2. Add onion, garlic, ginger, peppers, sweet potato, peas and chicken to the slow-cooker. Cook for 4 hours on high or about 6 on low. Serve over rice. Top with lime juice, cilantro, basil, scallions.
  3. Enjoy!