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30-Minute Thai Red Curry with Shrimp

Quick & Indulgent: 30-Minute Thai Red Curry with Shrimp

This 30-Minute Thai Red Curry with Shrimp is a quick, flavorful solution for busy nights, bursting with authentic spices and creamy coconut milk.
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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 Curry
  • 2 Tbsp Olive oil Adds richness and helps sauté vegetables; substitute with avocado oil for a different flavor.
  • 1 small Red onion, sliced Provides sweetness and depth; feel free to replace it with yellow onion.
  • 1 Tbsp Ginger, finely grated Infuses warmth and flavor; fresh ginger is recommended for the best impact.
  • 1 Tbsp Garlic, minced Offers aromatic depth; using fresh garlic elevates the dish's flavor.
  • 1 can (14 oz) Coconut milk The creamy base of the sauce that makes the curry luscious; light coconut milk can be used for a healthier version.
  • 2 Tbsp Red curry paste Adds spice and vibrant color; adjust the amount to control your heat level.
  • 2 tsp Honey Balances out the flavors with a hint of sweetness; maple syrup works as a vegan substitute.
  • 4 tsp Fish sauce Enhances the umami flavor; soy sauce can replace it for a vegetarian option.
  • 1 Tbsp Peanut butter Imparts creaminess and a nutty flavor; almond butter is a great alternative if needed.
  • 1/3 cup Water Thins out the sauce to your preferred thickness; adjust as necessary based on your taste.
  • 1 small Bell pepper, sliced Adds color and crunch; any variety will do to bring vibrancy to the dish.
  • 12 oz Shrimp, peeled and deveined Quick-cooking protein that makes this curry a speedy delight; swap in chicken or tofu as desired.
  • 1 Tbsp Lime juice Brightens the dish with a fresh pop of acidity; always opt for fresh lime for the best flavor.
  • 1 from 1 lime Lime zest Enhances the flavor and gives a fragrant kick.
  • 1/4 cup Cilantro, chopped Adds freshness and can be used as a garnish; omit if you’re not a fan.
  • Kosher salt and black pepper To taste, elevating the overall flavor of your curry.

Equipment

  • Large skillet

Method
 

Cooking Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 3–4 minutes until it’s soft and translucent.
  2. Add ginger and garlic. Stir them in and cook for about 30 seconds until they become fragrant, filling your kitchen with a warm aroma.
  3. Pour in the coconut milk, followed by red curry paste, honey, fish sauce, peanut butter, and water. Whisk everything together and bring it to a gentle simmer.
  4. Incorporate the sliced bell pepper and cover the skillet. Cook for 5–7 minutes until the peppers are nearly tender, maintaining a slight crunch.
  5. Season the shrimp with salt and pepper, then add them to the simmering sauce. Cook for about 3 minutes, or until the shrimp are opaque and succulent.
  6. Finish the dish by stirring in lime juice, lime zest, and chopped cilantro just before serving to enhance the freshness of the curry.

Notes

Optional: Serve with lime wedges for an extra burst of flavor.