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30-Minute Thai Red Curry with Shrimp

Easy 30-Minute Thai Red Curry with Shrimp That Impresses!

A quick and flavorful 30-Minute Thai Red Curry with Shrimp that impresses with its creamy coconut milk and aromatic spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 Tbsp Olive oil or avocado oil
  • 1 small Red onion or yellow onion
  • 1 Tbsp Ginger finely grated
  • 1 Tbsp Garlic minced
For the Sauce
  • 1 can Coconut milk 14 oz
  • 2 Tbsp Red curry paste
  • 2 tsp Honey or agave syrup
  • 4 tsp Fish sauce or soy sauce for vegan
  • 1 Tbsp Peanut butter or almond butter
  • 1/3 cup Water or vegetable broth
For the Fresh Ingredients
  • 1 small Bell pepper sliced
  • 12 oz Shrimp peeled and deveined
  • 1 Tbsp Lime juice or lemon juice
  • 1 Zest Lime of 1 lime
  • 1/4 cup Cilantro finely chopped
  • Kosher salt to taste
  • Black pepper to taste

Equipment

  • Large skillet

Method
 

Steps
  1. Heat the olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for about 3–4 minutes until soft and translucent.
  2. Stir in the finely grated ginger and minced garlic, cooking for another 30 seconds until fragrant.
  3. Pour in the coconut milk, red curry paste, honey, fish sauce, peanut butter, and water. Whisk together until smooth and bring to a gentle simmer.
  4. Add the sliced bell pepper to the skillet. Cover and let it cook for 5–7 minutes until nearly tender.
  5. Pat the shrimp dry and season with salt and pepper, then add to the sauce, cooking for about 3 minutes, or until opaque and cooked through.
  6. Stir in lime juice, lime zest, and cilantro just before serving.

Notes

Serve with jasmine rice or quinoa for an ultimate comfort meal. Optionally, garnish with extra cilantro for presentation.