Thai Red Curry Shrimp

Photo by Parkpoom K Photo

Styling by #PloyOyuriFoodstylist

Thai Red Curry Shrimp is a classic and vibrant Thai dish known for its rich, spicy, and aromatic flavor profile. It features succulent shrimp simmered in a creamy red curry sauce made from Thai red curry paste, coconut milk, and fragrant herbs like lemongrass, kaffir lime leaves, and Thai basil.

Prep Time:

20 minutes

Cook Time:

15 minutes

Servings:

1 

Ingredients :

• 8-10 Each. Shrimp, peel the shrimp and remove the head, make a cut along the back of the shrimp and devein it.  

• 2 Tbsp. Red Curry Paste. 

• 2 Tbsp. Vegetable Oil. 

• 1 Cup. Coconut Cream. 

• 2 Pieces. Kaffir Lime Leaves. 

• ¼ Cup. Pea eggplants. If you don't have it, it's okay. 

• ¼ Cup. Cherry Tomatoes, slice into half cut 

• ¼ Cup. Basil 

• ¼ Cup. Pineapple 

• 1 Tbsp. Ketchup, if you have a “Tamarind Juice” you can use it. 

• Salt and Sugar, to taste 

• 1 Piece. Red Chili, slice cut into 6-8 pieces for garnish 

• ¼ Cup. Water, used only when your curry has thick. 

Directions:

1. Cook the vegetables: 

Heat vegetable oil in a pan over medium heat. Add the diced potato and sliced carrot. Then, cook until tender, about 5–7 minutes. 

2. Add mushrooms: 

Stir in the mushrooms and cook until they’re soft and lightly browned. 

3. Add curry paste: 

Add red curry paste and the torn kaffir lime leaf. Stir for 1 minute until aromatic. 

4. Make the broth: 

Pour in the coconut cream and water. Bring to a boil, then reduce to low heat. 

5. Season the broth: 

Add sesame seeds. Season with salt and sugar to taste. Simmer for a few minutes. 

6. Add noodles: 

Stir in the ramen noodles. Cook until tender and fully combined with the broth. 

7. Garnish and serve: 

Serve hot in a bowl. Garnish with fresh coriander, chopped spring onion, and a boiled egg.

Recipe Author:

Isara Luangsangroong