Time for another 15-minute meal!  I love shrimp and all seafood, and it really comes in handy for a quick, light weeknight meal.  Add in flavor boosters like Thai curry paste and I can’t go wrong.  I just clean out the crisper drawer and essentially throw everything together.  If I’m hungry, I make rice.  If I’m not, I’ll make cauliflower rice. Let’s make it!

Why you’ll love this recipe

• Quick weeknight meal; 
• Uses ingredients I always have on hand;
• Protein-adaptable; 
• Easy to use any vegetables, even leftovers;
• So flavorful – just as good as a restaurant dish!

Ingredients

• Scallions – are milder than regular onions and the green tops add a nice green color to dishes. If a recipe doesn’t specify to use the white or green part, it means you use the entire thing. 
• Thai red curry paste – there are different brands and varieties of Thai curry paste. I love them all!
• Garlic – I love having a jar of peeled garlic in the fridge. I peel it myself! Super helpful to have if you like to meal prep. 
• Shrimp – I use medium raw shrimp, peeled and deveined. If you use larger shrimp, keep in mind it will take slightly longer to cook. 
• Coconut milk – I use full fat coconut milk that comes in a can. 
• Fish sauce – has a strong smell, but adds a nice flavor here!
• Quick cooking vegetables – you can use julienned sweet bell pepper, shredded carrots, sliced mushrooms, sliced snow peas, fresh spinach, or thinly sliced cabbage. 

How to make it? 

1. In a large skillet, heat oil over medium-high.
2. Add scallion whites and red curry paste and sauté until onion is tender, about 1-2 minutes.
3. Add garlic, shrimp, and season with salt and cook until garlic is fragrant, 1-2 minutes.
4. Add coconut milk and fish sauce. Stir to mix well. Add vegetables and toss to coat. Bring mixture to a simmer and cook for 2 to 3 minutes, or until shrimp is cooked through. Shrimp should no longer look translucent, but opaque.
5. Serve with rice, cauliflower rice, noodles, or spaghetti squash and top with desired garnishes.

Tips 

• You can use any size shrimp here. Just keep in mind that larger shrimp will take slightly longer to cook. 
• Shrimp cooks really fast, so if you swap in another protein, adjust the cook time accordingly. 
• If you don’t like spicy food, cut back on the curry paste the first time you make this and serve with rice or noodles or something to balance the spice. 
• I like to shake the can of coconut milk before opening. If you’re only using part of the can for a recipe and notice the fat has solidified at the top, you can warm up the milk gently in a saucepan and whisk together until the fat melts and emulsifies. Then measure what you need. 

Substitutions

• Fish sauce – omit
• Shrimp – boneless, skinless chicken cut into 1-inch pieces, boneless fish fillets, cubed tofu, or cauliflower florets.
• Vegetables – anything that cooks quickly or defrosted/frozen vegetables.

Other recipes you may like

*Thai coconut chicken soup 

*Wild Halibut with Thai Coconut Sauce 

*Thai Kabocha Squash Soup

*Thai Crunch Salad

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

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A post shared by Pamela Salzman (@pamelasalzman)

Red Thai Coconut Curry Shrimp

Pamela

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Servings 4

Ingredients

  

1x2x3x

• 2 teaspoons unrefined olive oil or avocado oil
• 4 scallions chopped (whites and greens separated) or 1 medium shallot
• 2 Tablespoons Thai red curry paste I used Mekhala brand.
• 4 cloves garlic minced
• 1 pound medium raw shrimp peeled and deveined
• ½ teaspoon sea salt plus more to taste
• 13.5 ounces coconut milk* from a can
• 1 Tablespoon fish sauce optional
• 2 cups quick-cooking vegetables of choice such as: julienned sweet bell pepper, shredded carrots, sliced mushrooms, sliced snow peas, fresh spinach, thinly sliced cabbage
• Optional garnishes and flavor boosters: scallion green tops, chopped fresh cilantro, fresh lime juice, chopped salted peanuts or cashews, fresh bean sprouts, crunchy onions

Instructions

 

• In a large skillet, heat oil over medium-high.
• Add scallion whites and red curry paste and sauté until onion is tender, about 1-2 minutes.
• Add garlic, shrimp, and season with salt and cook until garlic is fragrant, 1-2 minutes.
• Add coconut milk and fish sauce. Stir to mix well. Add vegetables and toss to coat. Bring mixture to a simmer and cook for 2 to 3 minutes, or until shrimp is cooked through. Shrimp should no longer look translucent, but opaque.
• Serve with rice, cauliflower rice, noodles, or spaghetti squash and top with desired garnishes.

Notes

You can use any size shrimp here. Just keep in mind that larger shrimp will take slightly longer to cook.

*I like to shake the can of coconut milk before opening. If you’re only using part of the can for a recipe and notice the fat has solidified at the top, you can warm up the milk gently in a saucepan and whisk together until the fat melts and emulsifies. Then measure what you need.

Tried this recipe?Let us know how it was!