Thai Red Shrimp Curry is a classic Thai dish that features succulent shrimp in a flavorful red curry sauce. The dish is typically made with a blend of red curry paste, coconut milk, and a variety of herbs and spices, including lemongrass, ginger, and fish sauce. It is a perfect balance of sweet, spicy, and savoury flavours that will transport your taste buds straight to Thailand. It’s a great dish to try if you love seafood and bold flavours!
We usually go to our local Thai restaurant a couple of times a week but with the quarantine, we haven’t been out to eat for about four months now. Although we are so grateful for all the things we do have, we have all really missed our favourite red curry with shrimp immensely and so I was a mama on a mission to recreate their delicious red curry. I cannot express my joy when my girls said “jackpot” after quite a few tries. What I love about this recipe is that it’s so versatile. You can use any protein and or vegetable that you choose. I hope you enjoy this dish as much as we do. Happy Cooking!
Thai Red Shrimp Curry
- 2 lbs 1 Packet Red Shrimp wild, deveined, cleaned
- 3-4 tablespoons Red curry paste
- 1 teaspoon Ginger crushed
- 1 can Coconut milk
- 1-2 cup Vegetable stock
- 1 tablespooon Fish sauce
- 2 tablespoons Brown sugar
- 1 can Baby corn cut in pieces
- 2 tablespoons Lemon grass paste
- 1 tablespoon Lime juice
- 1 tablespoon Chili Garlic sauce
- 1 Eggplant cut into small cubes / You can use any vegetable you choose but if using eggplant you must fry it till it’s 99 % done before adding it to the curry
- Soak your eggplant in salted water for 20 minutes and drain. Pat it dry and deep fry till 99% done. Place in strainer so all the oil drains out.
- Heat 2 tablespoons oil in your wok. When oil is hot add the curry paste. Sauté it for a couple of minutes. Now add the coconut milk. Mix and cook it for a few minutes.
- Add your fish sauce, chili garlic and lemongrass. Your eggplant should be nicely drained by now. Give your eggplant a nice squeeze with your slotted spoon to drain any excess oil and then add your shrimp.
- Let it cook till the shrimp turns pink. Don’t overcook it.
- Serve with Jasmin or coconut rice.
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