Thai Shrimp Red Curry Recipe

I’ve had a container of Red Curry paste and followed the recipe on the package or just threw a tablespoon of paste into the pan trying to make a Thai Red Curry dish in the past and it never quite resembled the dish at the local Thai restaurant. But found this recipe in Epicurious and it came out amazingly like the red curry dishes we’ve had at the local Thai place.

I had Thai basil that I wanted to use up, didn’t have cilantro or halibut, and used one and half lemons and it was fine…this is the Epicurious recipe, minus the halibut and cilantro info. I added crimini mushrooms and bean sprouts that I had. I used olive oil instead of vegetable oil. And I have Mae Ploy Red Curry paste.

  • 3 large limes
  • 1 tablespoon vegetable oil
  • 1 cup chopped shallots
  • 1 large red bell pepper – diced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 1/2 teaspoons Thai red curry paste
  • 1 can unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 8 peeled deveined uncooked large shrimp
  • 1/3 cup chopped fresh basil

Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.

Heat oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Add shrimp to curry sauce. Return to very gentle simmer and cook just until shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in basil.

The recipe says serve with lime wedges, but the lime juice in it was enough. Serve over a bed of white rice, that you fill in a rice bowl and then turn upside down and pour the rice onto a plate.