Red Curry Shrimp

Name: Red Curry Shrimp
Total time: 20 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 2 tbsp oil; 1.5 tbsp red curry paste; 0.5 piece red bell pepper, cut into thick strips; 0.5 piece yellow bell pepper, cut into thick strips; 12.35 oz shrimp, peeled and deveined; 1 cup water; 1.5 tbsp fish sauce; 2 tsp sugar; 0.25 cup coconut cream; 3 piece Thai red chilies, lightly bruised; 2 tbsp cilantro leaves, for garnishing

Plump shrimp and crisp bell peppers simmered in a rich, creamy coconut red curry broth — a 20-minute Thai weeknight dinner that beats takeout.

20 min 3 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

229

Calories

24g

Protein

Carbs

12g

Fat

Scale recipe

3 servings

Original recipe

Ingredients11 items

Produce

🫑red bell pepper, cut into thick strips½ piece

🫑yellow bell pepper, cut into thick strips½ piece

🌶️Thai red chilies, lightly bruised3 piece

🌿cilantro leaves, for garnishing2 tbsp

Seafood

🦐shrimp, peeled and deveined12.35 oz

Pantry

🛢️oil2 tbsp

🌶️red curry paste1½ tbsp

🐟fish sauce1½ tbsp

🍬sugar2 tsp

🥥coconut cream¼ cup

Other

💧water1 cup

Instructions

1
Heat a saucepan over medium heat and add the oil.
2
Add the red curry paste and stir-fry 1–2 minutes until fragrant and the oil separates and turns a glossy red.
3
Add the red and yellow bell pepper strips and stir to combine.
4
Add the shrimp and stir well until everything is evenly coated in the paste.
5
Pour in the water, fish sauce and sugar, then stir to combine.
6
Bring to a boil and cook 2–3 minutes, until the shrimp are opaque and cooked through.
3:00 timer
7
Lower the heat and stir in the coconut cream, then bring to a gentle boil.
8
Add the bruised Thai red chilies.
9
Dish out, garnish with cilantro leaves and serve immediately.

Free, no card required.

CuisineThai