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30-Minute Thai Red Curry with Shrimp

Quick and Easy 30-Minute Thai Red Curry with Shrimp Delight

This 30-Minute Thai Red Curry with Shrimp is perfect for busy weeknights, offering a delightful blend of flavors that warm the soul.
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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
  • 2 tablespoons Olive Oil or Avocado Oil
  • 1 medium Red Onion
  • 1 tablespoon Ginger grated
  • 3 cloves Garlic minced
For the Curry
  • 1 can Coconut Milk
  • 3 tablespoons Red Curry Paste adjust for spice level
  • 1 teaspoon Honey or maple syrup
  • 1 tablespoon Fish Sauce
  • 2 tablespoons Peanut Butter
  • 1 cup Water or vegetable broth
For the Veggies & Protein
  • 1 medium Bell Pepper sliced
  • 1 pound Jumbo Shrimp peeled and deveined
  • 2 tablespoons Fresh Lime Juice
  • 1 teaspoon Lime Zest
  • 1/4 cup Cilantro chopped
  • to taste Kosher Salt
  • to taste Black Pepper

Equipment

  • Large skillet

Method
 

Preparation Steps
  1. Pour olive oil into a large skillet over medium heat. Sauté sliced red onion for 3–4 minutes until fragrant and translucent.
  2. Toss in grated ginger and minced garlic; stir and cook for 30 seconds.
  3. Whisk together coconut milk, red curry paste, honey, fish sauce, peanut butter, and water in the skillet. Bring to a gentle simmer for 2 minutes.
  4. Add sliced bell peppers and cover. Cook for 5–7 minutes until nearly tender.
  5. Pat shrimp dry, season with salt and pepper, and cook in the skillet for 3 minutes until opaque.
  6. Remove from heat and stir in lime juice, lime zest, and cilantro.
  7. Optional: Sprinkle red pepper flakes before serving for added heat.

Notes

Leftovers can be stored in an airtight container for up to 3 days. For reheating, add a splash of water on the stovetop to loosen the sauce.