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Red Coconut Curry With Shrimp

Spicy Red Coconut Curry with succulent shrimp, served over rice or noodles. Indulge in this flavorful and aromatic dish, ready in just 20 minutes! Try it tonight!

Rich, creamy, and bursting with flavor, this Red Coconut Curry with Shrimp is a tropical getaway in every spoonful. With tender shrimp, aromatic spices, and a silky coconut milk-based sauce, this dish is a harmonious blend of Thai-inspired flavors that will leave you craving more.

Ready Time

40 mins


6 servings


  • 2 tablespoons red curry paste
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound large shrimp, peeled and deveined
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon fish sauce
  • 1 teaspoon grated ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • Salt and pepper, to taste
  • Fresh cilantro leaves, chopped (optional)


Heat the coconut oil in a large saucepan over medium-high heat.

Add the diced onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Add the red curry paste to the saucepan and cook for 1-2 minutes, stirring constantly, until fragrant.

Add the shrimp to the saucepan and cook until they start to turn pink, about 2 minutes.

Add the diced tomatoes, coconut milk, vegetable broth, fish sauce, grated ginger, cumin, turmeric powder, salt, and pepper to the saucepan.

Stir well to combine.

Bring the mixture to a simmer, then reduce the heat to medium-low and let cook for 10-12 minutes, or until the shrimp are cooked through and the sauce has thickened slightly.

Taste and adjust the seasoning as needed.

Garnish with chopped fresh cilantro leaves, if desired.

Serve hot over rice or noodles and enjoy!


Make sure to toast the spices and curry paste for a few seconds before adding other ingredients to bring out the flavors.

If using frozen shrimp, thaw them first and pat dry with paper towels to remove excess moisture.

Adjust the amount of fish sauce according to your taste as it can be quite salty.

For a thicker sauce, simmer for an additional 2-3 minutes or add a tablespoon of cornstarch mixed with water.

You can also add some bell peppers or carrots to make it a veggie-packed curry.

If serving with rice, cook it according to package instructions and fluff with a fork before serving.

You can also serve with some naan or roti for a more authentic experience.

Nutrional Value

  • Calories: 360
  • Total Fat: 24g
  • Saturated Fat: 18g
  • Cholesterol: 120mg
  • Sodium: 400mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 24g
Red Coconut Curry With Shrimp
Red Coconut Curry With Shrimp

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